Bombay Masala Curry Gourmet Kit
This gourmet spice curry mix for the Bombay Masala Curry is inferno hot and should only be consumed by ultimate spice and heat lovers. Made from 100% natural local and imported ingredients, you’ll find the following traditional spices in this gourmet mix: chilli, cumin, coriander, mustard seeds, star anise and more. We combined the sweetness of cinnamon and coriander with the pungency of turmeric, cumin and paprika and carefully overlaid these spices with an INFERNO OF CHILLI. Bombay Masala Curry is set to tantalise, tingle then blaze your taste buds.
To make this extreme heat Bombay Masala Curry, use the gourmet spice mix, grind the spices and add beef, diced tin tomatoes, red chillies and a few other basic ingredients to make this hot and tasty curry. Serve this curry with balsamic rice and garnish with lemon wedge to compliment the strong and spicy flavours of this curry. Also add pappadams and a dollop of natural yogurt for a traditional garnish to ease the spice and let the curry flavours stand out. We recommend pairing this dish with Woodstock McLaren Vale Shiraz or Cabernet Sauvignon wine for the best complimenting flavours. This longer-cook curry is a must-try and perfect for trying something new on the weekend or for a special occasion. If you or your guests love the heat, you will love our Bombay Masala Curry.
This Bombay Masala Curry is very hot in heat.
Hot...strictly for those who can handle the heat. We combined the sweetness of cinnamon and coriander with the pungency of turmeric, cumin and paprika and carefully overlaid these spices with an INFERNO OF CHILLI. The delightful simplicity and heat of this curry will tantalise, tingle then blaze your tastebuds and leave you smoldering.
Bombay Masala Curry Recipe
A curry to tantalise, tingle then blaze your tastebuds.Shopping List
- 1 x Bombay Masala Curry Traders Kit
- 1 kg to 1.5kg beef
- 4 tblspn vegetable oil
- 1 tspn salt
- 1 tblspn ginger
- 8 cloves garlic
- 5 large onions
- 1 cup beef stock
- 400ml diced tin tomatoes
- 3 tspn sugar
- 1 lemon
- 2 fresh red chillies
Dice beef, grate ginger, crush garlic, dice onions, juice ½ lemon and cut other half into wedges, slice chillies.
How to Make Bombay Masala Curry
- Grind contents of Bag 1 in mortar & pestle or coffee grinder.
- In a heavy saucepan heat 2 tbspn of vegetable oil over low-medium heat.
- Stir in Bag 3. Cook until aromatic, about 30 seconds.
- Stir in onions and salt. Cook for 10 minutes.
- Stir in Bag 2, garlic and ginger. Cook for 3 minutes.
- Use a slotted spoon to remove ingredients from saucepan.
- Set ingredients aside.
- Heat remaining 2 tblspn of vegetable oil in saucepan over high heat.
- Add beef and grinded Bag 1. Cook until brown.
- Add ingredients. Stir.
- Add tomatoes and stock. Bring to the boil.
- Reduce heat, cover and simmer for 2-3 hours.
- Stir in sugar and juice of ½ lemon, and fresh chillis.
Serve with basmati rice & garnish with lemon wedges.
Serving with pappadams and natural yoghurt and
Woodstock McLaren Vale Shiraz or Cabernet Sauvignon.
May contain traces of nuts.
Ingredients: chilli, cumin, coriander, cinnamon, turmeric, mustard seeds, pepper, star anise, paprika, fennel, cardamom
Bombay Masala Curry NET WEIGHT 65g
Make authentic curry meals at home for the whole family with Curry Traders' spice rubs, marinades, curry kits and packs. Use our included recipes to create a delicious curry dish that is full of flavour, fun and easy to prepare.