This curry kit took us 2 years to create. It is a mild, family favourite and is made with the addition of coconut milk and tomato puree. It's simply indulgent and has a lovely, delicate almond flavour. It works best with chicken, prawns or vegetables. For an extra special flavour, add a few drops of rose water to finish.
Heat 1 tbsp of oil in a pan over a low heat. Add the ground and whole spices to the pan, along with 1 tsp of tomato puree and stir until fragrant. Add approx. 800g chopped meat or vegetables to the pan and coat in the spices (if using fish, add at the end of cooking and poach in the liquid for a few minutes until cooked). Add 400ml of coconut milk, followed by the dehydrated onions and garlic and the ground almonds and stir. Simmer until your meat/veg/fish is cooked through, then serve with a few drops of rose water (optional).
Dehydrated onions & garlic
Ground spices (Coriander, ginger, garam masala, cumin, turmeric, chilli)
Whole spices (Green cardamom, cloves)