Ideal for poultry, seafood and meat dishes, salsas and vegetables or sprinkle on cheese and eggs.
A Southern Indian chilli based curry, originating from the city of Madres, now Chennai. it has a spicy flavour and vibrand red colour, and is commonly made using either vegetables, beef, chicken or goat. Most often served with rice, fresh coriander and raita.
Use thyme to add a strong and fresh aroma to many dishes.
Before paper plates, restaurant owners wanted to sell take-aways - but how? A clever Durban shop owner decided to serve his spicy peri-peri curry in a half loaf, using the bread as a plate! He called it "bunny chow". Add to stir-fries, satays, curries, Mexican-style sauces, seafood dishes and savoury bread for a fiery fix of flavour.
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