Indian Curry Kits
Southern Pepper Curry
3 Simple Steps | Ready in 10 mins
Our Southern-style Pepper Curry combines black pepper, cassia, bay leaves, cloves, green cardamom and red chilli in a harmonious, tomato-based sauce to create a dish that is fragrant, punchy and truly unique. The flavours are elegant, tantalising and dance on your tongue.
Origin story
Black pepper, one of the earliest known spices, is native to the Malabar coast in India and was the original “hot” spice used in Indian cuisine before chilli, native to the Americas, was introduced to the continent. To this day, pepper remains one of the most important spices used in many cuisines across the world.
The history of pepper trade dates back thousands of years and, throughout history, pepper has become incredibly popular in most corners of the world – so much so that it was once used as a form of currency and garnered nicknames such as ‘peppercorn rent’, ‘black gold’ and ‘king of spices’.
To this day, black pepper remains integral to South Indian cuisine, where its components, such as the naturally occurring chemical, ‘piperine’, adds heat and aroma to many curries.
Our Southern Pepper Curry draws inspiration from the use of pepper in South Indian cuisine and will take you on a tantalising journey through time and spice
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. 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.
Please ensure food is fully cooked and piping hot throughout before serving.
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:
- Also great with hard-boiled eggs, halved and simmered in the sauce, as well as with sautéed mushrooms and other meaty vegetables such as aubergine.
- Add 1-2 tbsp. of desiccated or creamed coconut to the curry.
- For a little extra heat, add some freshly ground, coarse black pepper or fry 1-2 whole green chillies in with the protein or veg.
A medium-spiced sauce with onion, tomato, black pepper and mixed spices in individual pouches.
Onions, Water, Tomato Paste, Sunflower Oil, Garlic, Ginger, Ground Coriander, Salt, Black Pepper, Curry Leaves, Whole and Ground Spices.
MAY CONTAIN: MILK, MUSTARDM NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN, SOYA.
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.
