Curry
KARAHI – FRY GOSHT
Karahi
–
Fry Gosht
PACKAGING
50g Serving SuggestionPackage List
| TYPE | FORMAT | SIZE |
|---|---|---|
| SP | Powder | 50g |
| Bottle | Cooking Sauce | 310g |
| HORECA | Powder | 500g |
| Bulk Pack | Powder | 1000g |
Ingredients
- Red Chilli
- Paprika
- Salt
- Brown Cardamom
- Garlic
- Coriander
- Fenugreek Leaves
- Green Cardamom
- Cinnamon
- Clove
- Black Pepper
- Cumin
- Bay Leaf
- Onion
- Carom
- Dried Papaya Powder
- Maltodextrin
- Hydrolyzed Soy Protein
- Cane Sugar
- Canola Oil
- Acid: Citric Acid
- Anticaking Agent: Silicon Dioxide
Allergy Guide
- May contain traces of Sulphite, Sesame, Mustard, Gluten and Tree Nuts.
Nutritions Facts
|
||||||
| Calories from fat | ||||||
| % Daily Value* | ||||||
| Total Fat | 1g | 2% | ||||
| Saturated | 0g | 0% | ||||
| Trans | 0g | |||||
| Cholesterol | 0mg | 0% | ||||
| Sodium | 910mg | 38% | ||||
| Total Carbohydrate | 4g | 1% | ||||
| Dietary Fibre | 1g | 4% | ||||
| Sugars | 1g | |||||
| Protein | 1g | |||||
| Vitamin A | 4% | |||||
| Vitamin C | 0% | |||||
| Calcium | 2% | |||||
| Iron | 4% | |||||
| Percent Daily Values are based on a 2,000 calorie diet. | ||||||
COOKING
RECIPE
As per 50 gram
Ingredient Required
Meat
(1½ kg / 3.3 lbs
small cubes
Tomatoes
6-7 medium / 500g
diced
Garlic crushed
2 tablespoons
Ginger Paste
1 tablespoon
Green Chillies
6 medium
whole
Cilantro/Fresh Coriander
Cilantro/Fresh Coriander
chopped
Cooking Oil
1½ cups / 275 m
Butter
½ cup / 85g
Shan Karhai-Fry Gosht
1 packet
mix in ½ cup water
Steps of Cooking
- Mix garlic, ginger paste and Shan Karahi Mix. Apply to meat and marinate for (Chicken 15 minutes, Goat/ Lamb/ Beef 1-2 hours +).
- Heat one cup oil and stir fry meat on high heat for 5-6 minutes. Add julienne ginger. Cover and cook on low heat until meat is tender (Chicken 10 minutes, Goat / Lamb / Beef 45 minutes).
- Separately heat ½ cup oil and add tomatoes. Cook on low heat until soft (5-6 minutes). Stir periodically.
- Add cooked tomatoes and green chillies to the cooked meat. On medium heat stir-fry meat until oil separates from masala. Stir constantly. If desired remove excessive oil. Add fresh coriander and butter. Stir fry and serve with hot naans.
Curry
