Southern Pepper Curry
  • 3simple
  • 10mins

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

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Medium

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!


Anjum’s Top Tips

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

OUR PERFECT Southern Pepper Curry

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%)



Per 100g
Per 150g
Per 100g
ENERGY 601kJ 902kJ 601kJ
PROTEIN 2.3g 3.5g 2.3g
FAT 10.8g 16.2g 10.8g
SATURATED FAT 1.1g 1.7g 1.1g
CARBOHYDRATE 7.9g 11.9g 7.9g
SUGARS 4.1g 6.2g 4.1g
SODIUM 495mg 743mg 495mg

The spice mix

  • Bay Leaf for mellow fragrance
  • Black Peppercorns for heat
  • Cassia for sweet warmth
  • Cloves for pungent sweetness
  • Whole red chilli for clean heat
  • Green Cardamom for freshness
I cannot begin to tell you how wonderful your packets are. They are the best Indian sauces we have ever eaten! We no longer buy any of the other Indian sauces we used to use. Nothing compares to The Spice Tailor. I just had to tell you how fantastic and tasty your products are
Sharon in Canada
I want to thank you profusely for your phenomenal range of sauces! I was absolutely relieved when I discovered your sensational range of sauces. They taste so authentic and delicious - as if they came from an Indian restaurant! I can now look forward to my dinners at home.
George from Australia
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