Bombay Madras curry is named after the city of Madras in South India. The spice blend varies by region, however Bombay Madras curry is a relatively hot curry blend. Our curry blend isÂ quite hot, and emphasises the beautifully fragrant spices, which have a distinct curry aroma and a deliciously intense flavour. It is generallyÂ prepared with coconut milk to give a mild and sweet curry.
All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.
Made from imported and local spices; cumin, coriander, turmeric, chilli powder, garam masala, black pepper and Australian sea salt.
How to use:
- Use to make curry dishes with any filling of your choice
- The Madras curry dishes are usually eaten with steamed rice, pulao (pilaf), various types of bread like naan and chapatti. They are usually complemented with a salad/dip called raita
- The spice blend can also be used to make a spicy dip which is known as Madras curry dip. It consists of yoghurt, lime juice, coriander, garlic, onions, hot sauce and of course our Madras curry powder
- To release the volatile oils in the spices, this blend it best added at the beginning of cooking
- Use as a dry rub over meat before grilling or roasting for an aromatic outer crust
- Sprinkle over veg before roasting in the oven for a twist on a classic
- Replace an array of spices in a dish with this one handy blend
- Use 1tbsp to 500g of protein
Click below or scan the QR code on the back of your product packet to find recipes and how-to-use instructions
Bombay Beef Madras
Cauliflower Yellow Lentil Curry; A Vegetarian Masterpiece
Authentic Madras Chicken Curry
North Indian Egg and Potato Curry
Other names or spelling: