Home cooked curry made easy. Chilli rating - hot heat - 3. Gluten free. Plant based. No added sugar. Free from artificial colours, flavours and preservatives. Suitable for vegans.Coconut and tangy kokum compliment this warm and aromatic Goan style local favourite. Perfect with Jackfruit, Prawns or White Fish. From the Kashmir mountains, the beaches of Goa, to the streets of Delhi, every square mile of India has a unique mix of spices, and a local way of cooking curry. Holy Cow's range of curries mirror these local home-cooked and slow-cooked methods. We caramelise onions until they're golden and naturally sweet, and we freshly roast and grind our spices. Then we slow cook each curry for hours...and hours. We've done the hard work - so you can create your unique curry in minutes. All you have to do is decide what to add! A Bite Sized Guide to Goa Susegard - a favourite Goan word derived from the Portuguese word Sossegado (Quiet) sums up the relaxed, laid back life in South India's Latin Quarter. With its coastline, coconuts and chilled out lifestyle, Goa has long been India's global hippy hideout. Much like Goa itself, this curry sauce brings flavours from its Portuguese influence together with old Indian classics to make culinary peace and love, and a super easy way to recreate this Goan local favourite curry at home.
Get some meal inspiration at: holycowsauces.co.uk/recipes. This Pack + a Protein or Veg = Delicious Curry More Tips to make your dish Extra Special: Slit the raw king prawns length wise, and marinate with paprika powder, turmeric powder, salt and lemon juice for 1-4 hours in the refrigerator. Slice 2-3 green chillis length wise (wash the seeds away if you don't want the added heat) and use as garnish. Use a combination of sea bass fillets (remove skin) and prawns for a delicious sea food curry.
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