Boiled Egg Curry – 200g ( Serves 2 )
Boiled egg cooked in a spicy tangy tomato sauce with mixed peppers.
- Allergy advice: Contains Egg, Mustard
This product is made in facilities which handle nuts, mustard, sesame, peanut, egg, gluten, fish and crustaceans
- Sold as cold.
[learn_more caption=”HEATING INSTRUCTION”]
Heating Guidelines: Heating appliances may vary.
- Pierce film in several places.
- Heat on full power for 2 Mins
- Peel film and stir gently & recover
- Reheat on full power for further 1 Min
Ensure food is piping hot. Allow to stand for 2 mins before serving.
Store below 8c, keep refrigerated and eat within 48 hours. Suitable for home freezing, once thawed do not refreeze. Follow the microwave guideline to reheat.
Warning: Steam may be released when removing the film cover.
Egg, Onion, Garlic, Jaffna Curry Powder (Dry Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Tamarind, Tomato Puree, Tomato Plum, Fenugreek, Mustard, Fennel, Cumin, Black Pepper, Turmeric Powder, Salt, Curry Leaves, Pandan Leaf, Rapeseed Oil
[learn_more caption=”TRIVIAL TIPS”]
The Last-minute knocked up a curry from the pantry section, a great combo with plain rice.
*Curries are served in 150g – 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.