Use this hot curry powder to season your veggie, fish or meat curry sauces. It’s a brilliantly versatile combination of spices, which can be incorporated into more complex recipes or used as the hero flavour.

How to make a hot curry

Heat two tablespoons of ghee or cooking oil in a pan and add a sliced onion with a dessert spoon of your curry powder. Mix together and allow everything to brown without sticking to the bottom of the pan. Add your meat or veg and fry on a high heat for 5 minutes. Stir in a cup of water, season to taste and allow to simmer until your meat is tender, or veg is cooked. For a mellow, creamy note add creamed coconut to the sauce.

Bolst’s Indian Condiments is a family-owned company started in 1932, in Bangalore. Bolst’s products were first created for Anglo-Indian tastes, and they popularised the idea of a pre-mixed curry powder with their spice blends of varying heat.
Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Coriander, turmeric, mustard, chilli (12%), ginger, cumin, fenugreek. Allergens listed in bold.