Great with: Lamb or Chicken — Serves: 4 – 6
A popular Parsee dish with herbs, spices, palm sugar and tamarind. Parsees have Persian origin so herbs are widely used throughout their cuisine. This dish is often cooked for an auspicious event and served with yellow rice and a lentil (dhal) dish.
This is an excellent prawn dish, garnish with spring onion, mint and cherry tomatoes to create a light fresh curry.
Ingredients: Onions, Vegetable oil, Garlic, Water, Ginger, Wheat flour, Spices, Raising Agent: Ammonium Bicarbonate, Acidity Regulator Sodium Diacetate, Fresh Chilli, Tamarind, Citric and Acetic Acids. Preservative: Sodium Metabisulphate.
Add the following products to enhance this curry.