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Medium Hot Karachi Curry - 250g Pouch

Medium Hot Karachi Curry - 250g Pouch
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An exotic blend of Indian spices blended from imported ingredients.
An exotic blend of Indian spices blended from imported ingredients.
Lamb or Beef Curry
500g diced lamb or steak                       1 onion
1 clove garlic                                       
1 tsp cumin
1 tsp coriander                                       ½-1 tsp garam masala
½ tsp turmeric                                         ½-1 tsp Rawleigh's Curry Powder
1 tsp Rawleigh's Steak Seasoning             1 c hot water
Put meat in bowl with diced onion, garlic and spices.  Stir until combined and leave to stand for at least 2 hours. Heat pan or Dutch oven and dry fry meat until meat is browned.  Add Rawleigh's Steak Seasoning dissolved in hot water and stir.  Cover and simmer for about 45 minutes until meat is tender.  Serve with rice and vegetable curry.

Spicy Pumpkin Soup

100g butter                                           1 c finely chopped onion
1 clove garlic – crushed                        1 tsp Rawleigh's Curry Powder
½ tsp salt                                               ¼ tsp chilli powder
2 tsp Rawleigh's Cinnamon                    3 c milk
3 c cooked pumpkin puree                     1½ c cream
sour cream and chives to garnish
In a large saucepan melt the butter and sauté the onion and garlic until soft.  Add Curry Powder, salt, chilli powder and Cinnamon.  Cook for 1 minute.  Add the milk, cream and pumpkin puree and heat gently.  Pour into a blender or food processor and blend until creamy.  Serve warm, or reheat to the desired temperature without boiling.

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