Serves: 1


  • 2 tbsp. Vegetable oil
  • 1 tbsp. Garlic & ginger puree
  • Precooked meat or vegetable
  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 2 Chilies, finely chopped
  • ¼ Onion, finely chopped
  • 2 tbsp. Chili powder
  • 1 tbsp. Tomato puree
  • 2 tsp. Tamarind Paste
  • 1 tsp. Cumin powder
  • 1 tsp. Paprika
  • 1 tsp. Salt
  • 1 tsp. Coriander powder
  • ¼ tsp. Asaefotida powder
  • ½ tsp. Sugar
  • ½ tbsp. Methi leaves
  • 2 tbsp. Coconut powder
  • 1 Lime
  • 1 tsp. White wine vinegar
  • 1 tbsp Coriander, to garnish.


Heat the oil in a pan, add the onion and fry gently for a few minutes before adding the garlic & ginger paste and the chilies. Now add the spices; mix powder, cumin, coriander, chili powder, paprika, asaefotida and salt. Add the tomato puree and tamarind paste, if the tamarind paste is particularly stiff, soften it in a little warm water. Add the coconut powder, methi and sugar, then stir well. Now add the base sauce a ladle spoon at a time, allowing the sauce to thicken and the flavour to develop. Add the precooked meat and stir thoroughly. Squeeze in the juice of half a lime, add the vinegar and taste, add more juice if required. Remember this curry should be hot and sour! Once the flavour has developed and the sauce reached the correct consistency garnish with coriander and lime slices and serve.

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