For 2 (for 4)
Beef Strips: 1 pack (2 packs)
Onion: 1 (2)
Green Chilli: 1 (2)
Mustard Seeds: 1 pod (2 pods)
Fresh Curry Leaves: 1 sprig (2 sprigs)
Crushed Garlic: 1 sachet (2 sachets)
Crushed Ginger: 1 sachet (2 sachets)
Aromatic Spice Blend: 1 pack (2 packs)
Coconut Milk: 1 can (2 cans)
Palm Sugar: 1 pod (2 pods)
Basmati Rice: 1 pack (2 packs)
Cumin Seeds: 1 pod (2 pods)
Turmeric: 1 pod (2 pods)
Tomato Purée: 1 can (2 cans)
Per serving: Energy (kcal) 526 Fat 9g of which saturates 3g Carbohydrates 63g of which sugars 31g Protein 37g Salt 0.4g
Please note our recipes are packed in a facility that handles celery, crustaceans, fish, gluten, milk, molluscs, mustard, nuts, peanuts, sesame, soya & sulphites.
The British curry-house has declined in recent years, with diners seeking out a wider world of Indian cooking. But rather than dismissing the British curry outright, it’s worth paying tribute to the extraordinary achievements of those who opened the first curry houses and pioneered these rich, delicious ‘Anglo-Indian’ (often Anglo-Bangladeshi) recipes in the 1970s. The ‘Madras’, the original ‘extra-hot’ restaurant curry, was named after the Southern Indian city now known as Chennai. Taking it back to its roots, we’ve included fresh Southern Indian curry leaves and green chilli for an all-natural, smooth and satisfying curry experience.
Preparation time:For 2 - 15 minsFor 4 - 25 mins
Cooking time:For 2 - 35 minsFor 4 - 45 mins
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