An intensely flavoursome curry that’s simmered for hours until the gravy is reduced and clinging to the meat. This dish is cooked with Katchampuli vinegar, a very special and rare regional ingredient imported from Mumbai. It’s similar to tamarind but more intense, and a little goes a long way. Once reduced the meat is seasoned with a rich ground masala.
This curry has a very high meat content which is reflected in its price. It’s pretty much all meat and could easily be shared with a few sides or devoured by one hungry curry connoisseur.
Rich, slightly sour, meaty, and delicious, this medium+ spiced curry is an assault on your tastebuds.
