Although Katherine and I are as one on most things, chilli divides us; for her, it is something to be approached with latex gloves and caution, for me, it is as mother's milk. It's strange, then, that we're both fans of this curry: It's flavoured with both fresh green and dried red chillies, as well as fresh curry leaves, cumin, coriander, cinnamon and cloves.
It's thick, clingy, tomato-based sauce is delicious with plain rice and/or Indian bread.
Beef, dried chillies, coriander, black pepper, cinnamon, cloves, cumin, onions, garlic, ginger, green chillies, tomatoes, turmeric, vegetable oil, salt, curry leaves, fresh coriander.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family
Serve with basmati rice and some pickles or chutney and raita for a quick Indian feast.
Defrost before reheating gently on a stove-top or in a microwave.
If fresh, suitable for freezing.
