Southern Pepper Curry


      
      Southern Pepper Curry

      
      Southern Pepper Curry

      
      Southern Pepper Curry

      
      Southern Pepper Curry

Southern Pepper Curry

3 Simple Steps | Ready in 10 mins
Two serve Medium
A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.
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Two serve Medium
Sale price

( / )
Regular price
£3.15
100p per 100g
Sale price

( / )
Regular price
£3.15
100p per 100g
Free delivery for orders over £25
Free delivery over £25
We deliver within 48 hours
We deliver within 48 hours

Black pepper has always been one of the most prized spices in the world. Going back in history, it was known as black gold and helped build communities and cities in the South of India. These communities of traders were not immune to their wares and wove black pepper into spicy, but deeply flavourful, curries. It is one of these that has inspired our Southern Pepper Curry.

The flavours of our Southern Pepper Curry are like a good red wine, they open up once cooked into a full-bodied, delicately layered heady experience which is altogether delicious and intoxicating!

Cooking Instructions

3 Simple Steps | Ready in 10 mins


Cut the meat, fish or paneer cheese into generous pieces.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively if left whole remove them with a spoon before serving.

Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.

Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.

Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.

Our Perfect Southern Pepper Curry


Use these handy tips to customise your dish:

Great with red and white meats as well as most seafood.

Also great with hard boiled eggs, halved and simmered in the sauce as well as sauteed mushrooms and other meaty vegetables.

Add 1-2 tbs of dessicated or creamed coconut to the curry.

Add a handful of fresh chopped coriander before serving.

For a little extra heat, add some freshly ground coarse black pepper or fry 1-2 whole green chillies in the with the meat.

What's Inside


Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 601kJ/145kcal
FAT 11g
of which saturates 1.1g
CARBOHYDRATES 7.9g
of which sugars 4.1g
FIBRE 3.5g
PROTEIN 3.5g
SALT 1.2g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

Information
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Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

3 Simple Steps | Ready in 10 mins


Cut the meat, fish or paneer cheese into generous pieces.

If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3. Alternatively if left whole remove them with a spoon before serving.

Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.

Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 minutes.

Stir in the main sauce and fish, eggs or beans (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.

Our Perfect Southern Pepper Curry


Use these handy tips to customise your dish:

Great with red and white meats as well as most seafood.

Also great with hard boiled eggs, halved and simmered in the sauce as well as sauteed mushrooms and other meaty vegetables.

Add 1-2 tbs of dessicated or creamed coconut to the curry.

Add a handful of fresh chopped coriander before serving.

For a little extra heat, add some freshly ground coarse black pepper or fry 1-2 whole green chillies in the with the meat.

What's Inside


Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices

For all allergens see ingredients in BOLD.

MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.

TYPICAL VALUES

PER 100g
ENERGY 601kJ/145kcal
FAT 11g
of which saturates 1.1g
CARBOHYDRATES 7.9g
of which sugars 4.1g
FIBRE 3.5g
PROTEIN 3.5g
SALT 1.2g

Product Information


No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

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