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Coconut and tangy kokum compliment this warm and aromatic Goan style local favourite. Perfect with Jackfruit, Prawns or White Fish.From the Kashmir mountains and the beaches of Goa to the streets of Delhi, every square mile of India has a unique mix of spices, and a local way of cooking curry. Our curries mirror these local home-cooked and slow-cooked methods. We caramelise onions until they're golden and naturally sweet, and we freshly roast and grind our spices. Then we slow cook each curry for hours...and hours. We've done the hard work so you can create your unique curry in minutes. All you have to do is decide what to add!
Suitable for vegetariansProduct information
From the Kashmir mountains and the beaches of Goa to the streets of Delhi, every square mile of India has a unique mix of spices, and a local way of cooking curry. Our curries mirror these local home-cooked and slow-cooked methods. We caramelise onions until they're golden and naturally sweet, and we freshly roast and grind our spices. Then we slow cook each curry for hours...and hours. We've done the hard work so you can create your unique curry in minutes. All you have to do is decide what to add!Country of Origin
Storage
Storage:
Once opened, store any left over in the fridge and use within 3 days. If
you're saving me unopened store in a cool, dry cupboard away from direct
sunlight.Preparation and Usage
1 cauliflower
Spinach (Handful)
Coconut Milk (100ml)
Serves 4
This pack + Protein or veg = Delicious curryInstructions
Recipes
GOAN PRAWN CURRY
SERVES 2
Ingredients youll need: This pack, 300g raw king prawns, 1 tsp cooking oil.
1. Heat 1 tsp of oil in a pan, add prawns and lightly saute for 1 minute.
2. Open this pack, and pour contents over prawns. Simmer for 2 minutes or until the prawns are cooked through.
3. Serve with rice (& maybe a beer!).
GOAN STYLE CAULIFLOWER CURRY
SERVES 4
Ingredients youll need: This pack, approx. 500g large flourets of cauliflower. Handful of baby spinach leaves, 100ml coconut milk.
1. Rub the cauliflower florets with olive oil, and spread on a baking tray. Sprinkle with salt and pepper, and roast in the oven on a medium heat for approx. 15 minutes, until the cauliflower is roasted.
2. Open this pack, and pour contents over cauliflower. Add the baby spinach and coconut milk. Stir and heat through until hot and spinach has wilted.
3. Serve with rice. Package Type
Recycling Information
Other Information
Goan Style Curry Sauce
Storage:
Best before date: See pouch
Once opened, store any left over in the fridge and use within 3 days. If you're saving me unopened store in a cool, dry cupboard away from direct sunlight.
Usage:
2-4 Servings
Brand
Design: studioepitaph.co.ukManufacturer
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.Return To Address
Hold on to your packet and email: whoops@holycowfc.com
www.holycowsauces.com
The Holy Cow! Food Co.,
PO Box 62471,
London,
E14 1JJ,
UK.
Typical Values
Per 100g
Energy
724kJ / 173kcal
Fat
14.0g
of which saturates
3.5g
Carbohydrate
9.8g
of which sugars
4.0g
Fibre
1.6g
Protein
1.8g
Salt
1.2g
Ingredients
Allergen Information
Allergy Information
Dietary Information
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