Rapeseed oil, coriander powder, water, tomato purée, salt, chilli powder, ginger, garlic, cumin, modified maize starch, garam masala, acetic acid, turmeric.
This product is manufactured in a facility that handles peanuts, tree nuts, milk, soya, eggs, sulphites, celery and mustard.
Keep in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated and consume within 1 month & before the best before end date. Stir well before use.
|NUTRITIONAL INFORMATION||per 100g|
|Energy||310kJ / 128 kcal|
|of which saturates||1.9g|
|of which sugars||2.0g|
Fry 2 sliced onions until golden brown. Add 500g meat or veg and fry for 2mins. Add 2 tbsp of Pasco Madras Curry Paste and fry for 2mins. Add water if more sauce is required, simmer on low heat until meat is cooked.
Delivery £5.99 in the UK. Allow 2-3 days orders of bundles and products to arrive via standard P&P.
Made with Pasco Madras Curry Paste
1 ½ tbsp veg oil
1 tsp mustard seeds
10 curry leaves
1tsb ginger, crushed
1 green chilli chopped
200g onions, sliced
2tbsp Pasco Madras Curry Paste
500g lamb, cut into strips
2 tbsp fresh coconut, grated
Handful fresh coriander
|Heat the oil in frying pan on a medium heat & add the mustard seeds. When the seeds begin to pop add the green chilli, onions & curry leaves, then continue to fry for one minute.|
|Add the Pasco Madras Curry Paste and fry for 2-3 minutes. Add the lamb & stir fry on high heat. When the lamb is sealed add the fresh coconut & stir well. Continue on a medium heat until the meat is cooked.|
|Stir in the fresh coriander and serve hot with basmati rice or toasted Indian bread.|