Bhuna Curry Spice Kit

£3.50

Included in the pack: Printed instructions, Chilli Powder, Coriander Powder, Cumin Powder, Garam Masala, Turmeric Powder, Cardamom Powder, Fennel Powder 15 g (Net)

Store in cool, dry conditions

Ingredients are originally from Various EU countries, India, Indonesia, Thailand, China, Madagascar

The name bhuna again refers to the style in which the curry meat is cooked. In Urdu, bhunna means to be fried. The dish, which originates from Bengal, is typically prepared by frying lots of spices at a high temperature. The meat is then added, and simmers away in its own juices. The result is a thick, intensely flavoured sauce. The dish is often served with green pepper and sliced onions.

 

This Bhuna curry spice kit will create a thick, deliciously intense sauce with a well-spiced but moderate heat.

This is what else you need to make your Bhuna Curry spice kit! 

Choose your main ingredient from: 500g–750g diced chicken, vegetables, or seafood, 3 tbsp oil, 2 onions, finely chopped, 4 garlic cloves, finely chopped, 20g ginger, finely chopped, 1 green chilli, chopped, 5 large tomatoes, chopped, 1tbsp tomato puree, 130ml water, 1 tsp salt, ½ cup fresh coriander leaves (optional), juice of ½ a lemon

The instructions:

  1. Gently fry the onions with the oil in a pan over a medium heat until softened and starting to colour.
  2. Add the chopped garlic, ginger and chilli together with the contents of the Spice Bag followed by the chopped tomatoes, tomato puree, water and salt. Continue to cook until the sauce has reduced and has become thick.
  3. Add the meat or vegetables and continue to cook for 20 minutes, stirring occasionally.
  4. If using seafood add it into the sauce now and cook for 3-6 minutes or until all the ingredients are cooked. Add the lemon juice, coriander leaves and serve.

About Bhuna Curry

The name bhuna again refers to the style in which the curry meat is cooked. In Urdu, bhuna means to be fried. The dish, which originates from Bengal, is typically prepared by frying lots of spices at a high temperature. The meat is then added, and simmers away in its own juices. The result is a thick, intensely flavoured sauce. The dish is often served with green pepper and sliced onions.