The Spice Tailor Hyderabad Red Korma Curry Sauce Kit - Authentic Indian Vegetarian, Ready in 10 Minutes, 300g

Classic Butter Chicken Curry

Cut the meat, fish/seafood or vegetables into generous pieces.

Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds.

Add the meat or vegetables and brown lightly before adding the base sauce. Simmer of 1-2 mins.

Stir in the main sauce and fish/seafood (if using) and simmer for another 3-5mins or until the meat or other protein is cooked.

Keralan Coconut Fish Curry

Cut the meat, fish/seafood, vegetables or paneer into generous pieces or halve your boiled eggs.

Heat 1 tsp of oil in a small pan and cook for 20 seconds.

Add the meat, vegetables and brown lightly. Stir in the main sauce along with 50ml of water and bring to the boil. Add the fish/seafood (if using) and simmer for another 3-5 mins or until the meat or other protein is cooked.

Southern Pepper Curry with Aubergine

Heat 1 tsp of oil in a frying pan, add the spices and cook for 15 seconds.

Add you mushrooms and aubergine and season lightly. Fry for about 5 mins until brown and caramelised on the edges.

Add the sauces and peas, a dash of water and stir well. Cook for 4-5 mins or until the aubergine is cooked.

Stir in black pepper and fresh coriander to serve.