A mild blend of spices with coconut and a hint of a roasted fennel.

Quoorma - Korma Quoorma is the most famous Muglai dish influenced by Persian cuisine. It was adapted to Indian tastes with the addition of spices by the cooks of Indian royals. 

Inspiration from an Indian kitchen (Serves 4-6)

1. Sauté 1kg of your choice of protein or veggies in a little oil.

2. Add 1 jar of Korma curry paste and 1 jar of water.

3. Stir - Boil - Simmer - Cook.

4. Add 1 tbsp desiccated coconut, ground cashews and ¼ tsp fennel powder (optional).

5. Finish with coconut milk, cream or yoghurt To spice up, add extra ginger, garlic and chilli at Step 1. 

Ingredients: Onion, Tomato, Olive Oil, Coconut, Tamarind, Ginger, Garlic, Coconut Sugar, Turmeric, Fennel, Salt, Herbs & Spices .

‘Made in Australia from at least 80% Australian ingredients’

Refrigerate after opening and use within 4 weeks.