Gymkhana Goan Curry Cooking Sauce – 300ml

The sun kissed flavours of the coast of GoaCumin, coriander and lip smacking palm vinegar lace our famous coconut based Goan Curry.This sauce carries the soul of the Konkan coast. Goan Curry tells a story shaped by spice routes and colonial twists – where chillies, coconut and vinegar rule the pot. We blend onions and tomatoes, mellow coconut milk and Kashmiri chilli into a sauce that’s smooth, creamy and gently warming. On Gymkhana’s menu, this is the base for our famous Wild Tiger Prawn Curry. At home, it’s made to elevate seafood, chicken or veg into something worth lingering over. A little coastal heat, no passport required.All our products follow our famous recipes from the Gymkhana restaurant and have been developed and approved by our team of Michelin Star chefs. The range has been carefully developed over months to ensure Michelin star precision, expect the same rich depth of flavour and taste as the restaurant, allowing you to spend more time at the table and less in the kitchen. We use the highest quality ingredients using the same supply chain as Gymkhana restaurant. Our ingredients are thoughtfully sourced from India and the UK to deliver the purest Indian flavour, similar to what you would experience at Gymkhana restaurant.. Michelin starred. Purest ingredients. Slow-cooked. Endless possibilities. Heat: Medium. IngredientsCoconutMilk, Water, Onions, Tomatoes, Palm Vinegar, Vegetable Oil, Salt, Ginger, Garlic, Deggi Mirch, Coriander, Kashmiri Chilli, Turmeric, Cumin, Green Chilli, Garam MasalaAllergens inboldNutritional Information per 100g. Energy KJ. 1035. Kcal. 250. Fat. 21.9g. of which saturates. 14g. Carbohydrate. 11.4g. of which sugars. 3.7g. Protein. 2.6g. Fibre. 1.5g. Salt. 1.3g. DirectionsSaut: 400g of prawns, fish or vegetables until three quarters done.Simmer: Add the sauce along with 2tbsp of water, bring to the boil and simmer for approximately 5 minutes.Serve: For added freshness, sprinkle on chopped coriander.Chef’s Tip:This sauce also works beautifully in a lobster pie or with barbecued whole fish.Store in a cool, dry place. Refrigerate and consume within 5 days of opening.