Okra & Potato Kulambu – 200g ( Serves 2 )

Fried okra & potato stew cooked with coconut milk, tamarind, fenugreek, garlic, sautéed onion & Jaffna curry powder.

• Allergy advice: Contains Mustard
  This product is made in facilities which handle nuts, mustard, sesame, peanut, egg, gluten, fish and crustaceans
  
• Sold as cold.
• V’ Vegetarian

HEATING INSTRUCTION

Heating Guidelines:  Heating appliances may vary.

Microwave

• Pierce film in several places.
• Heat on full power for 2 Mins
• Peel film and stir gently & re-cover
• 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.

INGREDIENTS

Okra, Potato, Tomato, Coconut Milk (Milk Protein), Onion, Tomato Puree, Tomato Plum, Tamarind, , Jaffna Curry Powder (Dry Chilli, Coriander, Cumin, Fennel, Fenugreek, Turmeric, Black Pepper, Clove, Cinnamon, Curry Leaves), Garlic, Mustard, Fennel, Fenugreek, Green Chilli, Curry Leaves, Turmeric, Pandan Leaf, Rapeseed Oil.

TRIVIAL TIPS

Well If you are not a fan of gloopy okra, give Okra Kulambu a try, you will be converted. Its is great as pairing with warm red or white rice, Pittu or String hoppers, but nothing can stop you from scooping with a toasted slice of bread of mobbing with pieces warm naan and roti.

*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.