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  • Tasty Trio Pack
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    Tasty Trio Pack

    Tasty Trio Pack 2021-12-12
      INR 10112...664
    • 664
    • 747
    • 11%

About This Item

This pack is a food-love triangle, with 3 delightful curry pastes. If you’re a big fan of Goan flavour, there’s a bottle of Cafreal Masala. In the mood to spice up your weekend? There’s a bottle of Chettinad Masala. And if you have a line of appams waiting, there’s a bottle of Kerala Roast.



Best Cooked With

Cook the same jar of Curry Tree paste with veggies, meat or eggs and create an authentic, delicious and made-for-you curry.

  • Cafreal Masala Paste

    Potato Cafreal

    • 1

      Marinate cubes of diced potato ( 1 kg) with Curry Tree Cafreal Masala Paste and refrigerate for 10 mins.

    • 2

      Heat 1 tbsp oil in a pan, and sauté marinated potato on low flame for 2 mins.

    • 3

      Add water (200ml), cover and cook until the potato is cooked. Add more water if potato cubes aren’t cooked.

    • 4

      Add salt to taste. Garnish with onion rings and green chilli slits.

    Best paired with

    • Curry Tree

      Rice

    • Curry Tree

      Kerala Porotta

    Close

    Chicken Cafreal

    • 1

      Marinate 1 kg chicken with Curry Tree Cafreal Masala Paste and refrigerate for 10 mins.

    • 2

      Heat 1 tbsp oil in a pan, and sauté marinated chicken on low flame for 2 mins.

    • 3

      Add water (200ml), cover and cook until chicken is cooked.

    • 4

      Add salt to taste. Garnish with onion rings and green chilli slits.

    Best paired with

    • Curry Tree

      Rice

    • Curry Tree

      Kerala Porotta

  • Chettinad Masala Paste

    Paneer Chettinad Masala

    • 1

      Heat oil in a pan and sauté 1 kg paneer for 1 minute.

    • 2

      Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.

    • 3

      Add water (400ml) and cook until gravy is thick and the paneer is well-cooked.

    • 4

      Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

    Best paired with

    • Curry Tree

      Rice

    • Curry Tree

      Kerala Porotta

    • Curry Tree

      Appam

    Close

    Mushroom Chettinad Masala

    • 1

      Heat oil in a pan and sauté 1 kg mushroom for 1 minute.

    • 2

      Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.

    • 3

      Do not add water. Sauté mushroom till they start sweating and gravy is thick

    • 4

      Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

    Best paired with

    • Curry Tree

      Rice

    • Curry Tree

      Kerala Porotta

    • Curry Tree

      Appam

    Close

    Chicken Chettinad Masala

    • 1

      Heat oil in a pan and sauté 1 kg chicken for 1 minute.

    • 2

      Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.

    • 3

      Add water (400ml) and cook until gravy is thick and the chicken is well-cooked.

    • 4

      Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

    Best paired with

    • Curry Tree

      Rice

    • Curry Tree

      Kerala Porotta

    • Curry Tree

      Appam

    Close
  • Kerala Roast Paste

    Kerala Egg Roast

    • 1

      Marinate: 1 dozen hard-boiled eggs with 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.

    • 2

      Shallow fry marinated hard-boiled eggs for 2 mins.

    • 3

      Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.

    • 3

      Add shallow fried hard-boiled eggs and cook until the gravy is thick.

    • 4

      Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

    Best paired with

    • Curry Tree

      Kerala Porotta

    • Curry Tree

      Appam

    Close

    Kerala Chicken Roast

    • 1

      Marinate: 1 kg chicken with 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.

    • 2

      Shallow fry marinated chicken for 2 mins.

    • 3

      Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.

    • 4

      Add shallow fried chicken and cook until gravy is thick.

    • 4

      Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

    Best paired with

    • Curry Tree

      Kerala Porotta

    • Curry Tree

      Appam

    Close

    Kerala Cauliflower Roast

    • 1

      Marinate: 1 kg cauliflowerwith 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.

    • 2

      Shallow fry marinated cauliflower for 2 mins.

    • 3

      Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.

    • 4

      Add shallow fried cauliflower and cook until the gravy is thick.

    • 4

      Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.

    Best paired with

    • Curry Tree

      Kerala Porotta

    • Curry Tree

      Appam

    Close

Add a dash of magic to your dish

Curry Tree

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