Mumtaz Creamy Korma Cooking Sauce - 350g

Ingredients: 

Onion, Tomatoes (Diced Tomatoes, Tomato Juice, Acidity Regulator (Citric Acid)), Rapeseed Oil, Coconut Milk (Coconut Extract, Water), 48% Double Cream, Pasteurised, Sugar, Garlic, Pineapple, Full Cream Sweetened Condensed Milk (Milk, Sugar, Lactose), Ginger, Desiccated Coconut , Preservative: Sulphur Dioxide, Lemon Juice Concentrate, Sultanas, Chilli Powder, Turmeric Powder, Paprika, Garlic Powder, Ginger Powder, Fenugreek, Mustard, Cloves, Pepper, Black Cardamom, Oil, Cumin Seeds, Herbs ,Spices, Himalayan Pink Salt, Ground Coriander, Paprika, Ground Cumin, Ground White Pepper.

Allergy Advice: 

For Allergens including cereals containing gluten, see ingredients in BOLD.
May Contain traces of NUTS.

No Artificial Preservatives 

No Artificial Flavours 

No Artificial Colours 

No MSG

Gluten Free

Cooking Instructions:

1) Place approximately 500g of uncooked meat/chicken(on or off the bone) or vegetables of your choice in a Pan. Then empty full jar of sauce in the Pan.

2) Refill empty jar with upto 80% water and pour into Pan along with sauce and protein or vegetables of your choice. (add a little oil or butter if you desire).

3) Bring to boil, then simmer gently for 18-20 minutes on low to medium heat (put lid on and stir occasionally) then check if the protein or vegetables are cooked. If required, add more water until fully cooked. (You may require more water for red meat).

4) When the sauce is at a consistency you desire and the oil has risen, garnish with fresh coriander and then enjoy the perfect Mumtaz curry at home.

As you may know, salt, chilli and spices are the most prominent ingredients in South Asian Cooking. If you like your curry to be slightly milder and want to tone the salt level down or make it creamy. We recommend you add 100g of single/double cream or mild yogurt just before your curry is fully cooked. (Heat on high for a few minutes and stir) then enjoy!

Store in a cool dry place. Refrigerate after opening and consume within 3 days.