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  • R T Page & Sons Ltd
  • Unit R, Rudford Industrial Estate
  • Ford, Arundel
  • West Sussex
  • BN18 0BF
  • +44(0) 1243 550045

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!

Exotic Kasmiri Curry


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.

Serves 1