This paste is created with fabulously popular Bombaywalla curry masala. Same spices except with the time saving advantage of having ginger, onion and garlic already in the paste. Bombaywalla means “Man from Bombay”. This medium heat South Indian curry is an old-time favourite. Traditionally cooked with chicken and coconut milk this versatile curry will also lend itself to most foods. Can be cooked using any kind of liquid i.e. coconut milk, water, tomatoes, cream, yoghurt or sour cream. Good for cooking any meat, seafood, vegetables or lentils. This 280g jar will cook with approximately 6kg or 30 servings. RECIPE INGREDIENTS: INGREDIENTS: 2 tbsp Bombay Curry Paste 500 grams Chicken/Beef/Lamb, cut small 1/2 cup coconut cream 200 grams tomatoes (optional) METHOD: Add the Paste to a pan, add the meat and seal on high heat, stir well. Add the coconut cream, tomatoes and enough water to make gravy to cook. Bring to the boil, then cook simmering until the meat is tender and reduced.