Indian Curry Kits
Hyderabad Red Korma
3 Simple Steps | Ready in 10 mins
Our Hyderabad Red Korma marries the spiciness of Hyderabadi cuisine with the mild and creamy influence of Mughal cuisine. It is a lovely balance between the sweet and sour of the onions and tomatoes, the warming and spicy flavours of ginger, garlic, chilli and simple spices, and made creamy and nutty with dairy and cashews.
Perfect with chicken, lamb, beef, seafood, pork, vegetables, paneer or eggs.
Origin story
Over the years, southern Indian cuisine has been influenced by the many cultures that have immigrated to the area. For this reason, food from Hyderabad is a tale of many cuisines. In this kit, we showcase the marriage of the spicier food of the region, with the milder and creamier dishes introduced by the Mughals during the 17th century.
Inspired by this cultural melting-pot, our Hyderabad-style Red Korma is spicy, flavourful, creamy from the use of dairy and a little nutty from the cashews and white poppy seeds. Paying homage to the different cultural influences on Hyderabadi cuisine, this restaurant quality curry kit is a great way to broaden your culinary horizons and take your tastebuds on a flavour adventure.
Information
Cut your chosen protein or vegetables into generous pieces.
- Heat 1 tbsp. of oil in a small pan, add spices and cook for 20 seconds (use chilli from spice pack for extra heat).
- Add the protein or vegetables and brown lightly (if using fish or seafood, hold back and add this along with the main sauce in step 3). Add the base sauce (small pouch). Simmer for 1-2 minutes.
- Stir in the main sauce and simmer for another 3-5 minutes, or until the protein or veg is cooked through.
Serves 2-3 with naans, rice or parathas.
As appliances may vary, these are guidelines only.
If you don’t like whole spices, grind these in a pestle and mortar and add them with the main sauce in step 3 (before final simmer). Alternatively, if left whole, remove them with a spoon before serving.
Use these handy tips to customise your dish:
- This is best made with whole skinless chicken joints – cook covered for 45 minutes for a delicious curry.
- This curry is delicious with fish or other seafood. Choose firm white fish that won’t break up in the pan.
- This sauce can be used to make a lovely twist on chicken or egg biryani. Layer the finished dish with cooked rice, saffron infused milk and crispy onions. Bake for 30 minutes to heat through.
- Make a vegetarian version with whole okra, cauliflower, potatoes or halved, boiled eggs.
A spiced Indian curry sauce with yoghurt, nuts and spices in individual pouches.
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, including Cereals containing Gluten, see ingredients in bold.
Contains MILK AND CASHEW NUTS.
May contain WHEAT, GLUTEN, BARLEY, OATS, OTHER TREE NUTS, PEANUTS, SESAME, SULPHITES AND SOY.
No artificial preservatives, colourings or flavourings.
Suitable for Vegetarians.
Store in a cool, Dry Place.
Once Opened Refrigerate and Consume within 3 Day.
Nutrition Information
| Typical Values | Per 150g Serving | Per 100g Serving | Per 100g |
|---|---|---|---|
| Energy | 798kJ | 532kJ | 532kJ |
| Protein | 4.7g | 3.1g | 3.1g |
| Fat, total | 12.2g | 8.1g | 8.1g |
| - saturated | 2.4g | 1.6g | 1.6g |
| Carbohydrate | 14.4g | 9.6g | 9.6g |
| - sugars | 7.1g | 4.7g | 4.7g |
| Sodium | 666mg | 444mg | 444mg |
