A balanced blend of spices with a tamarind tang.
This is a Maharashtrian dish indigenous to Bombay and the North Konkan coastal region. The use of tamarind, coconut milk and assorted peppercorns is integral to most meals of the region.
All natural | Clean and no nasties | No artificial colour, flavour or preservative
Inspiration from an Indian kitchen (Serves 4-6)
Empty 1 jar of Mum’s Mumbai Masala curry paste in a saucepan and add 1 jar of water.
Stir - Boil - Simmer.
Add 1kg of seafood and poach to cook.
5. Finish with coconut milk.
To spice up, saute ginger, garlic and chilli in a little oil before Step 1.
Prawn Curry with coconut milk
Preparation time: 10 minutes
Cooking time: 10-15 minutes
Serving per packet: 6
Serving size: 43g
Onion, Tomato, Olive Oil, Tamarind, Coconut, Chilli, Ginger, Garlic, Turmeric, Poppy seeds, Salt, Herbs & Spices
Refrigerate after opening and use within 4 weeks.
• 1kg Food service tubs available, tap here to find out more.
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