Karahi Prawn Masala with Tomato Pachadi ~ Biber Dolmasi with Shepherd's Salad
Special Price £4.00 Regular Price £8.67
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SKU
2-spicebox-sh0521
Sorry this item is currently out of stock
Karahi Prawn Masala with Tomato Pachadi:
Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish.
Biber Dolmasi with Shepherd's Salad:
Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).
Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish.
Biber Dolmasi with Shepherd's Salad:
Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).
Karahi Prawn Masala with Tomato Pachadi:
Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish.
Biber Dolmasi with Shepherd's Salad:
Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).
Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish.
Biber Dolmasi with Shepherd's Salad:
Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki).
Serves: 2
Heat Rating: 2/5
Prep time: 45 mins ~ 30 mins
Cooking Time: 50 mins ~ 50 mins
Description | Karahi Prawn Masala with Tomato Pachadi: Karahi masala is named after the steep-sided, wok-like pot in which this dish would traditionally be cooked. ‘Karahi’ is the Hindi name for the pot but they’re also known as a kadai, korai or kadhi and are used for shallow and deep frying as well as slow cooked curries throughout India, Pakistan and Bangladesh. Here we’re cooking onions and peppers until sweet and caramelised, then adding a spicy paste and marinated prawns to create a deliciously moreish dish. Biber Dolmasi with Shepherd's Salad: Biber dolmasi are stuffed peppers and here they’re roasted to soften and sweeten them, then stuffed with a lamb, tomato and rice filling flavoured with spices that're very common in Turkish cookery, including a blend known as baharat. On the side we’ve got a refreshing shepherd’s salad and cacık (the Turkish equivalent of tzatziki). |
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Spices Included | Garam Masala: coriander leaf, amchur, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli Karahi Seeds: cumin, brown MUSTARD, fennel, fenugreek Karahi Ground Spices: coriander, Kashmiri chilli, yellow MUSTARD, turmeric, fenugreek leaf, cumin Pachadi Spices: brown MUSTARD, cumin, mild chilli flakes, mint, asafoetida Salad Blend: mint, oregano, parsley, cumin, black pepper, allspice, sumac Cacik Herb Blend: dill leaf, parsley, garlic Biber Dolmasi Spices: cinnamon, garlic, coriander, cumin, parsley, allspice, black pepper, paprika, cassia, cloves, nutmeg May contain traces of celery and sesame. Allergens are listed in CAPITALS |
Shopping List | Karahi Prawn Masala with Tomato Pachadi:
Biber Dolmasi with Shepherd's Salad:
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