A fragrant and aromatic tomato-based curry from the South of India, flecked with black pepper and fragrant spices. Perfect with chicken, seafood, red meat, mushrooms, paneer, eggs, aubergine.
Contains a whole spice pouch, a base sauce and a stir-in sauce
Black pepper has always been one of the most prized spices in the world. Going back in history, it was known as black gold and helped build communities and cities in the South of India. These communities of traders were not immune to their wares and wove black pepper into spicy, but deeply flavourful, curries. It is one of these that has inspired our Southern Pepper Curry.
The flavours of our Southern Pepper Curry are like a good red wine, they open up once cooked into a full-bodied, delicately layered heady experience which is altogether delicious and intoxicating!
Cut the meat, fish/seafood, vegetable or paneer into generous pieces.
If you don't like whole spices, powder these in a pestle and mortar and add them in at the end. Alternatively, if left whole, remove them with a spoon before serving.
Heat 1 tsp of oil in a small non-stickpan, add spices and cook for 20 seconds
Add the fresh ingredients and brown gently before adding the base sauce. Bring to a boil.
Stir in the main sauce and fish/seafood (if using) and simmer for 3-6 minutes or until the main ingredients are cooked through
Serve with The Spice Tailor Naans, rice or roti
This curry has a bisque-like flavour, so my favourite way of eating it is with seafood - but it also works really well with chicken, lamb, beef, mushrooms, eggplant and other meaty vegetables.
Southern Pepper Prawn Curry
Find the largest prawns you can, buy 300g of them and clean well. Heat 1 tsp. vegetable oil and add the spices from the sachet - including the chilli for extra heat - and fry for 10-20 seconds. Add the sauces from both pouches and bring to a boil. Add in the prawns, cook for 2 minutes and take off the heat. For a bit of creaminess shake in a little coconut cream if you like. Serve with plain rice or crispy parathas.
For a real delicious intensity use small dried prawns or a mix of your favourite seafood.
For added heat, crush some black pepper in a pestle and mortar and add to the curry.
This makes a delicious black pepper stir-fry sauce for chicken or beef!
Great with chicken, lamb, beef, mushrooms, eggplant and other meaty vegetables and paneer.
Onions, Water, Tomato Paste (12%), Sunflower Oil, Garlic, Ginger, Coriander, Spices, Salt, Pepper (1%), Curry Leaves (1%)
MAY CONTAIN TRACES OF MILK, MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA