Aubergine cooked in creamy coconut milk with turmeric & mustard.
Heating Guidelines: Heating appliances may vary.
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.
Aubergine, Coconut Milk (Milk Protein), Onion, Green Chilli, Mustard, Fennel, Dried Chilli, Salt, Curry Leaves, Rapeseed Oil.
Aubergine Paal curry is great as pairing with warm rice and mutton curry. With papadum as a side to crunch on.
*Curries are served in 200g portion, three to four varieties of curries are recommended per person along with Sri Lankan tiffin, bread, and rice accompaniments.
Out of stock