A seeded curry paste from the Southern Indian region of Hyderabad. It is an achaari style of paste, which means it contains pickling spices. A very desirable and unique paste.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 50g curry paste to 500g bite size chicken pieces, and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Stir frequently for about 10 minutes gradually reduce heat slightly after browned until starts to form liquid, add half cup of chopped coriander leaves and vegetables (such as a cup of frozen peas) and simmer for 15 mins. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter. Serves 3-4.
Garlic, Ginger, Canola oil, Raw sugar, Salt, Garam masala, Chilli powder, Water, Cumin, Coriander, Yellow mustard seed, Nigella seed, Aniseed
Place of origin