Each mix is put together for its dish, so the boxes differ: the chicken curry holds two packets, the fish curry three, the fry mixes just one. The full method is printed on every pack; this is the shape of a curry.
Soak the dried curry base in hot water for fifteen to twenty minutes. The dehydrated onion, garlic, ginger and curry leaves come back to life.
Sauté the soaked base in a little oil, stir in the spice mix, then add your chicken or fish with water and salt to taste.
Cook until done, adjust the consistency, and serve. A curry for five, on the table in under half an hour.
The fry mixes skip the pot altogether: mix the packet with egg and water, marinate your chicken, and fry.
The curry mixes hold a dehydrated curry base of onion, garlic, ginger and curry leaves, plus a spice mix roasted and ground in small batches; the fish curry adds a third packet of coccum for the traditional sourness. The fry mixes are a single packet that turns into a marinade. You add only the meat or fish, oil, water and salt.
Nothing in the box is a paste or a flavouring. Drying and roasting are the only tricks used, the same ones an amma would use, so the curry tastes like it was started from scratch.
“No chopping. No grinding. Just add, cook and enjoy.”
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