CURRY PASTES INGREDIENTS AND ALLERGENS

TBC

yoghurt, olive oil, coriander powder, cumin powder, dried fenugreek leaves, turmeric, garlic, ginger, green chilli, Worcestershire sauce, garam masala, mint sauce, mustard sauce

peppers, onions, African birds eye chillies, olive oil, garlic, oregano, red wine vinegar, bay leaf

TBC

spring onion, scotch bonnet pepper, pimento seeds, garlic, ginger, brown sugar, tamarind, red wine vinegar

TBC

TBC

mustard seeds, asafoetida, tomato, garlic, ginger, coriander powder, cumin powder, salt, chilli powder