Chettinad Curry Sauce

Water, Onion, Tomatoes, Coconut Milk, Coriander Seeds, Cumin Seeds, Fennel Seeds, Coriander Leaves, Coconut, Cold-Pressed, Extra Virgin Rapeseed Oil, Chilli Powder, Garlic, Curry Leaves, Ginger, Coconut Oil, Turmeric, Salt, Kalpasi (Black Stone Flower), Cinnamon, Cloves, Lemon Juice, Ground Black Pepper, Coconut Palm Sugar, Star Anise, Bay Leaf, Garam Masala, Red Chilli.

ALLERGEN ADVICE: For Allergens, see Ingredients in bold. Our kitchen is gluten-free but handles other allergens including Sesame, Nuts and Mustard. While we take precautions, traces of other allergens may be present. If you are sensitive to even small traces of allergens please contact us before ordering.

Cooking instruction:

MAKE YOUR OWN CURRY

1. Defrost the sauce (in fridge or microwave) and add to a suitable pan.

2. Add 400-500 grams of your chosen meat/veg/paneer or seafood. You can add more or less, depending on how saucy you want your curry. Stir and simmer until cooked. Alternately, you could also add roasted/seared/cooked meat or vegetables to the sauce.

3. Adjust consistency by adding water if needed.

4. Season to your taste. If you need the curry hotter, add extra chillies or chilli flakes. If you need it milder, add some coconut milk/cream or yoghurt. Add salt if needed. Serve.

THIS SAUCE IS FULLY COOKED AND CAN ALSO BE USED AS A DIP OR MARINADE.