This is a Spicebox exclusive, based on a recipe from Rafi’s Mother-in-law. Rafi's in-laws were originally from Kerala, India, but they emigrated to Malaysia in the 1930s. Hence the invention of this dish!
A Malay and South Indian fusion, flavoured with coconut, curry leaves and fennel. A great celebration dish, cooked for Christmas day in the Fernandez family (with 20kg of mutton!).
Try it with: Lamb, goat or earthy veg.
Shelf life & storage: The mix will last for up to 4 weeks in a fridge and for six months in a freezer. Once cooked the food will last for 2 days in a fridge and up to one month in a freezer.
Onions (Onions, Vegetable Oil, WHEAT Flour, Salt), Desiccated Coconut, Curry Paste (Rapeseed Oil, Garlic, Water, Ginger, Salt, Spices, Rusk (WHEAT Flour enriched with Calcium Carbonate, Iron, Nicotinamide, Thaimin), Acidity Regulator: Sodium Diacetate, Chilli, Salt, Garlic Powder, Ground Spices, Tamarind, Spirit Vinegar, Food Acids: Citric and Acetic Acid), Garlic Flakes, Spices, Fresh Chilli, Fresh Curry Leaves.
Contains: WHEAT Flour.
It should be noted that as our curry packs are handmade by our staff at our spice mixing desks, each pack may contain traces of CRUSTACEANS, SULPHITES, NUTS, PEANUTS, WHEAT, SOYA or MUSTARD due to possible cross contamination.
|Carb of which sugars (g)||9.425|
I love this coconut based curry- the recipe is very authentic and unique. I usually cook it for friends as it is a different take on the typical 'safe' curry and everyone seems to enjoy it! I tend to be a bit boring and cook it with chicken.Sophie
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