Madras Curry Paste

Madras Curry Paste
A spicy cooking paste made using a specially selected blend of red chillies and black pepper.

  • Ingredients
  • Cooking
  • Storage
  • Nutrients
  • Allergen
Vegetable oil, coriander, ginger, garlic, cumin seeds, turmeric, chilli powder, black pepper, garam masala, modified maize starch, tomato paste, acetic acid, citric acid, salt, water.
Fry 2 sliced onions until golden brown.
Add 500g meat or veg and fry for 2mins.
Add 2tbspn of Pasco Madras Curry Paste and fry for 2mins.
Add water if more sauce is required, simmer on low heat until meat is cooked.
Once you have opened your sauce, keep it nice and cool in the fridge and finish it off within 3 days.This sauce contains dairy products and there may also be traces of nuts and mustard. Both our glass jar and metal cap are recyclable.
  per 100g
Engery 128Kcal
Fat 25.9g
of which is saturates 1.9g
of which is mono-unsaturated 0g
of which is polyunsaturated 0g
Carbohydrates 7.5g
of which are sugars 2.0g
Fibre 10.8g
Protein 4.7g
Salt 1.6g
This product is manufactured in a facility that processes nuts, dairy, eggs and Mustard. It is important that this product is prepared as directed in the usage instructions and must not be consumed uncooked.
pasco foods
Twitter Facebook
Action Against Hunger