Jar of Banu's Madras Curry Gravy

Madras Curry Gravy

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This lovely Madras curry recipe is an authentic take on a south Indian inspired favourite. 

Ingredients: coconut, onion, tomato, ginger, garlic, curry powder, salt, turmeric, chilli powder, canola oil, curry powder, garam masala tempered with mustard seeds, dried red chillies, split yellow peas, black gram dal, curry leaf and asafoetida.

Allergens: Nutmeg, mace.

Free from: msg, palm oil, preservatives, vinegar, nuts, gluten, soy, artificial colours and sugar.

It is vegan/vegetarian friendly.

Size - 300 ml jars 

Storing; must be refrigerate for longer shelf life as it contains no chemicals, stabilisers or preservatives to extend shelf life.

1 Jar suits 1 kg of protein (chicken, paneer, tofu) or veges.

To Marinate: Take a tbsp of the gravy and mix it with your protein/veges, set aside for about 15 - 30 minutes.

To prepare your madras curry:

1. Completely saute your protein/ veges / tofu / paneer in a pan

2. Add the contents from the jar to the pan, mix well

3. Add up to a ½ cup of hot water, mix well, taste and add salt if desired.

4. Bring to a rolling boil then turn the heat off.

To Finish:  Add finely chopped fresh Coriander (Optional), and add some coconut cream - add a little at a time and taste. Avoid adding too much as it will dilute the flavours.

Note: You can sprinkle some Banu's Curry Powder on the finished curry for extra flavour.

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