Hyderabad Red Korma
Hyderabad is in the South of India in the region known as Andhra Pradesh. There are two different cuisines in this region, one which is based on typical Indian regional fare and also known as the spiciest food in India. The other face of this cuisine has been influenced by the Mughals who ruled Hyderabad for many generations. These Mughals came from Persia and Turkey and as such preferred their food creamy, yoghurty and mild in spice. These dishes exist today in tandem with spicier, more typical, Indian fare. This dish is where both cuisines come together.
3 SIMPLE STEPS | READY IN 10 MINS
Preparation: cut the fish, meat, chicken or vegetables into equal-sized pieces or halve some boiled eggs.
- Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds.
- Add the chicken, meat or vegetables, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes.
- Stir in the main sauce and fish/seafood or eggs (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Our Perfect Hyderabad Red Korma Curry
Use these handy tips to customize your dish:
- This is best made with whole-skinned chicken joints cook covered for 45 minutes for a delicious curry.
- This curry is also delicious with fish or other seafood. Choose firm white fish that won't break up in the pan.
- This sauce makes a lovely twist on chicken or boiled and halved egg biryani. Layer the finished dish with cooked rice, saffron- infused milk and crispy onions. Bake for 30 minutes to heat through.
- Make vegetarian versions with whole okra, cauliflower, potatoes or halved boiled eggs.
What's Inside
Onion, Yogurt (Water, MILK Powder, Culture), Water, Tomato Paste, Sunflower Oil, CASHEW NUTS (4%), Herbs (Coriander, Mint), Ginger, Garlic, Ground and Whole Spices, Salt, Poppy Seeds, Red Chillies (1%), Curry Leaf, Coriander Powder, Lotus Seeds, Cumin Powder.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
NUTRITION INFORMATION
| Serving per Package: 2 or 3 Serving size: 150g [for 2 servings per pack] or 100g [for 3 servings per pack] |
|||
| TYPICAL VALUES | PER 150g SERVING | PER 100g SERVING | PER 100g |
| Energy | 798kJ | 532kJ | 532kJ |
| Protein | 4.7g | 3.1g | 3.1g |
| Fat | 12.2g | 8.1g | 8.1g |
| Saturated Fat | 2.4g | 1.6g | 1.6g |
| Carbohydrate | 14.4g | 9.6g | 9.6g |
| Sugars | 7.1g | 4.7g | 4.7g |
| Sodium | 666mg | 444mg | 444mg |
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.
3 SIMPLE STEPS | READY IN 10 MINS
Preparation: cut the fish, meat, chicken or vegetables into equal-sized pieces or halve some boiled eggs.
- Heat 1 tsp of oil in a pan, add spices and cook for 20 seconds.
- Add the chicken, meat or vegetables, brown lightly for 2-3 minutes, add the base sauce and simmer for 2 minutes.
- Stir in the main sauce and fish/seafood or eggs (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.
Our Perfect Hyderabad Red Korma Curry
Use these handy tips to customize your dish:
- This is best made with whole-skinned chicken joints cook covered for 45 minutes for a delicious curry.
- This curry is also delicious with fish or other seafood. Choose firm white fish that won't break up in the pan.
- This sauce makes a lovely twist on chicken or boiled and halved egg biryani. Layer the finished dish with cooked rice, saffron- infused milk and crispy onions. Bake for 30 minutes to heat through.
- Make vegetarian versions with whole okra, cauliflower, potatoes or halved boiled eggs.
What's Inside
Onion, Yogurt (Water, MILK Powder, Culture), Water, Tomato Paste, Sunflower Oil, CASHEW NUTS (4%), Herbs (Coriander, Mint), Ginger, Garlic, Ground and Whole Spices, Salt, Poppy Seeds, Red Chillies (1%), Curry Leaf, Coriander Powder, Lotus Seeds, Cumin Powder.
For allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
SUITABLE FOR VEGETARIANS.
NUTRITION INFORMATION
| Serving per Package: 2 or 3 Serving size: 150g [for 2 servings per pack] or 100g [for 3 servings per pack] |
|||
| TYPICAL VALUES | PER 150g SERVING | PER 100g SERVING | PER 100g |
| Energy | 798kJ | 532kJ | 532kJ |
| Protein | 4.7g | 3.1g | 3.1g |
| Fat | 12.2g | 8.1g | 8.1g |
| Saturated Fat | 2.4g | 1.6g | 1.6g |
| Carbohydrate | 14.4g | 9.6g | 9.6g |
| Sugars | 7.1g | 4.7g | 4.7g |
| Sodium | 666mg | 444mg | 444mg |
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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