"A versatile curry paste with a coastal zen. We love ours on pizza."
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
Utterly delightful coastal curry sauce. Added it to beef and coconut curry. Yum!
We thoroughly enjoyed this curry paste , seasons well with veges or bread spread - versatile and delicious .
Your curries were recommended by a neighbour and we were
very impressed with how good they tasted (Sagwala and Coastal Curry)!
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!