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This is the Perfect Curry Night in a box (a silver bag actually).
It contains three of our bestselling Curries, each serving 5 or 6.
- Korma (Mild) - In this famous Northern Indian dish, Chicken (traditionally - but your choice) is simmered in a creamy fragrant sauce with onion, garlic, ginger and almonds.
- Dhansak (Medium) - A very special dish presented at a feast. It is so popular because people love the combination of the earthy lentils and the rich spicy sauce.
- Vindaloo (Hot) - This is the classic 'Hot Curry', but our Vindaloo has a depth of of flavour due of the complex blend of spices giving it a superb taste to go along with the fantastic spiciness.
With this superb value Gourmet Curry Night offer, you can invite your friends round without fear of leaving anyone out. Ask them to bring the wine and you can provide the complete range of curries.
You can't go wrong with this superb offer - Buy it now and email your friends for Curry Night you will remember.
More details about each Curry....
Korma.
Whilst most people take the traditional chicken dish, the balance of spices works really well with Lamb - for those fans of chicken korma, I would advise trying it with lamb at least once.
The recipe is straightforward, it has only seven ingredients that you have to supply (apart from our spice blends, salt and water) and the recipe has eight clear and easy steps.
Dhansak.
The Dhansak works well with chicken and this the most popular dish, but I find that the lentils combined with meltingly tender lamb is easily my favourite. A vegetarian/vegan Dhansak can work spectacularly well with seasonal vegetables such as cauliflowers, sweet potato and carrots.
The recipe is will take you through the process step by step, it has ten ingredients that you have to supply (apart from our spice blends, salt and water) and the recipe has nine clear and easy steps. This is a more involved recipe but is still easily achievable by even a novice cook.
Vindaloo.
Vindaloo was first brought to Goa by the Portuguese and soon became a Goan meal often served during special occasions. Historically it was a pork dish cooked with plenty of red wine and garlic, known in Portuguese as Vinha d'Alho (from "vinho" wine and "alho" garlic), but it soon received the Goan treatment of adding plentiful amounts of spice and chilli.
Vindaloo works well with all kinds of meat and vegetarian options, the blend of spices that I supply for the marinade will give any choice of meat a fantastic flavour.
The recipe is really simple it has only five ingredients that you have to supply (apart from our spice blends, salt and water) and the recipe has seven clear and easy steps (one of them is sprinkling some coriander leaves).
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