Category Archives: Passanda



Serves: 1


  • 400ml Base gravy
  • 1 tsp. Mix powder
  • 1 tsp. Salt
  • 1 tsp. Sugar
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 6¬†tbsp. Coconut powder mixed with warm water to form a paste.
  • 50 ml Double cream
  • Precooked meat or vegetables
  • Few drops of red food colouring


Add half of the base gravy to a hot pan, add the spice mix powder, paprika, cumin and salt and stir in well. Over a medium to high heat reduce the mixture down, stirring occasionally.Reduce the mixture right down until it is quite thick. Add the sugar and coconut powder, then the remaining base gravy to loosen it all up a little. Add the precooked meat or vegetables and stir in, then add the food colouring, if you’re using it and the cream to thin the sauce to the right consistency and colour, the curry should be a mild pink colour.