Tangy Tamarind Curry

Aubergines, onions, potatoes and black chick peas in a spicy tamarind based curry. Famous “Puli Kulambu” of Tamilnadu.

If you like a hot curry, desi home style, this is a must-try. Simple, spicy, tangy and nutritious. Best with rice items or chapatis. I regularly enjoy this with plain rice and salad.
– Chef Akila.


Water, Chick Peas, Aubergine, Onion, Potato, Tomatoes, Tamarind, Cold-pressed Sesame Oil (Sesame), Chilli Powder, Curry Leaves, Ground Coriander, Sea Salt, Fenugreek Seeds, Mustard Seeds, Coconut Palm Sugar, Fennel Seeds, Gluten-Free Asafoetida.

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.

Samples of all our items are lab tested and certified Gluten Free.


Name per 100g
Energy (kJ) 436
Energy (kcal) 104
Fat (g) 2.9
of which saturates (g) 0.4
Carbohydrate (g) 16
of which sugars (g) 4.6
Protein (g) 4.8
Salt (g) 0.5
Vitamin K (μg) 3.4

Heating Instructions


Always ensure food is piping hot before serving. Adjust consistency & seasoning if required.

MICROWAVE (850W): From frozen, pierce film & microwave on high power for 4 minutes (640g) or 3 minutes (320g). Peal film, stir, re-cover and cook for 3 minutes (640g) or 2 minutes (320g). Rest for 1 minute and gently stir before serving. Appliances vary, adjust timing accordingly.

HOB: From frozen, gently heat in a suitable pan until boiling and thoroughly hot.

Serves 1 (320g)


Serves 2 (640g)