Traditionally, the spices used in curry blends reflect the availability of spices and the climate of the region to which they are credited. North Indian curry powders tend to be milder and very aromatic, while South Indian blends tend to be hotter in flavor. Shan Curry Powder is of the southern variety, derived from an old family recipe. It compliments both vegetable and meat dishes, adding both color and flavor.

Cook time: 10min.
Prep. Time: 5min.
Serving size: 4
Heat level: Medium

2 tbsp. Ghee or vegetable oil
3 garlic cloves chopped
1 tsp. fresh grated ginger
1 onion chopped
1 tbsp. Hot Curry Powder
½ tsp. Mustard seeds
½ lbs. button mushrooms halved
½ lbs. portabella mushroom sliced
2 tsp. salt
1 tsp. Garam Masala
½ cup coconut milk
2 tbsp. fresh lemon juice
cilantro leaves for garnish

Heat oil in non stick fry pan. Add garlic, ginger, onion, and sauté on med. heat until onions soften. Stir in curry powder, mustard seeds. Add mushrooms and salt. Cook for 5 minutes. Add coconut milk, garam masala and cook until coconut milk thickens (4-5 min.) Stir in lemon juice. Garnish with cilantro springs.

*This dish goes well with plain Basmati Rice

Net Wt. 3.5oz (100gms)
Product of India
Product Type: Ground Powder

Ingredients: Coriander,
Turmeric, Cumin, Mustard,
Fenugreek, Black Pepper,
Garlic, Fennel, Poppy Seeds,
Chilli, And Dried Curry Leaves