A very light and refreshing curry. Quite hot (as is the case with most Hyderabadi curries) but can be made slightly more subtle with dried fruits, which can be added just...
A very popular curry dish both in Pakistan and India. Dark reddish in colour. This dish dries if reduced slightly and can be used in the preparation of various other curries. ...
An extensive range of ingredients go into making this particular curry which results in a hot and sour dish. The chilli can be adjusted according to your own tastes.
Quite a hot curry. Redish in colour and very aromatic.
As is the case with all of our recipes, when chillies are required we suggest using the pickled jarred variety as these are more than adequate for the dishes and can...
In India, goat meat would be used in this recipe but I have used lamb on the bone purely as it is easier to obtain in the U.K. (although any meat can be used in this dish). In India it’s fiery hot but I have toned it down just a little. Don't be fooled though as...
A slightly hot and condensed curry quite often cooked as street food in India and Pakistan. Similar to the Tikka Masala.
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