When my grandmother, Dolly Mumma, asked me what I wanted to inherit, I asked for a never-ending pot of her curry. Instead, she gave me her curry paste recipe to make, and share her curry for years to come. Zingy, coconut-y and spicy, like the curries of Mumbai.
Wheat free | Dairy free | 100% Vegetarian
How to use
Stir in a kilo of protein and 500ml water to make curry for four. This paste makes the traditional Mumbai curry which is thinner (think Chicken Soup consistency). If you like a creamier gravy, add coconut milk instead. Or, use as a spread on pizza, pitas and quesadillas. Tastes great as a dip with chips and crudites too!
275 gm | Serves four to six people. One jar requires about 1kg of protein.
Tell your friends
A versatile curry paste. Apart from using it for coconut curry, it adds a true coastal zen when blended into red lentil/masur-daal (this daal is eaten thick-consistency, with plain paratha or roti). Enjoy!