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Swaadish Kalonji Curry Sauce 350g

Swaadish Kalonji Curry Sauce 350g

Regular price £4.50

Unit price per 

only 30 left in stock

A Great Taste award-winning, fresh-tasting tomato curry which will go with any meat, pulse or veg. Great with white fish like bream & bass. Kalonji (Nigella seeds) have great health benefits and add a super original flavour to this curry sauce. 

Suitable for Vegans, Gluten-Free.

Serves 3-4 people.

Ingredients

Tomatoes, Onions, Water, Fresh Ginger, Tomato Puree, Kalonji (Nigella Seeds), Coriander Leaves, Garlic, Green Chillies, Salt, Sunflower Oil, Ground Coriander, Cumin, Turmeric, Cinnamon, Clove & Cardamon, Curry Leaves. Prepared in an environment where nuts and mustard may be present.

Awards

2020: 1-star Great Taste Award.

How to use 

Mix contents with up to three-quarters of a jar of water & 450g of your choice of vegetables, fish, meat or pulses. Bring to boil. simmer until thoroughly cooked. can also be used as a marinade or dip.

About Swaadish

Take 4 sisters from Gujarat with a serious talent for making curry sauces, and throw in one seasoned street food trader with a penchant for big flavour and you get Swaadish, a six-strong range of deliciously vibrant, versatile curry sauces in a jar.  The word ‘Swaadish’ means ‘tasty’.

Produced in small batches, each jar in the range comes packed with authentic flavour, colour and kick for a fraction of the price of a takeaway or the time needed to make an equivalent from scratch.  Designed for fast-to-cook curries at home (literally: add vegetables, meat, fish, or tofu; stir for a few mins, and serve) or as a BBQ marinade, spread on a flatbread or a dip. They’re good for vegans, contain zero nasties and are a great way to use up meat or vegetable leftovers.


Customer Reviews

Based on 4 reviews
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K
Kevin Potter (Stamford, GB)
Rich and aromatic

Good depth to this mild curry sauce, excellent with chicken

S
Sandra Amos (Okehampton, GB)
A good natural convenient curry sauce

A nice authentic curry sauce, not too hot so if you like yours hotter then will maybe want to spice it up. I sautéed vegetables before adding the sauce. Also par baked fish then added along with butter juices once sauce was ready, along with a little extra sriracha and lime juice.
Will definitely use again when I want a decent curry in a hurry.

G
George Grynowski (Wolverhampton, GB)
Kalonji chicken curry

We used the Kalonji sauce to make a curry with chopped skinned chicken thighs. We marinated the chicken in the sauce and some coconut milk. The result was superb, with a beautiful rich depth of flavour. Highly recommended.

Appreciate it George!

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