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- R T Page & Sons Ltd
- Unit R, Rudford Industrial Estate
- Ford, Arundel
- West Sussex
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Recipe for Kashmiri Curry
A soft mild and fruity variation of a classic Indian dish. A recipe that has evolved over hundreds of years, a delicious fusion of tangy fruit and mild spiced curry - wonderful!
150gr Curry Sauce Co. Korma Sauce, 160gr cubed chicken breast or 160g cooked peeled North Atlantic prawns, 2 pineapple cubes (halved), 1 lychees (halved), 1 tsp double cream, ½ tsp brown sugar, 2cm block of creamed coconut.
3 slices banana sprinkle of flaked almonds.
Gently stir fry cubed chicken breast in a little oil until white. Add korma sauce and simmer until the chicken is tender. Add creamed coconut and lychees, then add sugar and cream and simmer for a further 2 minutes.
Turn into balti dish & garnished sliced banana & flaked almonds.
For prawn Kashmiri add prawns to hot korma sauce with the other ingredients and simmer for 5 minutes approximately. Do not overcook the prawns as they can become rubbery. Turn into balti dish and garnish as above.