Bombaywalla Curry Recipe


Available in Mild or Hot, this curry has a bit of a sweet side to it but still hits the point on a perfect blend of complex flavours.


  • 2 tbsp Ghee/Oil/Butter
  • 1 Onion, sliced fine
  • 1 tsp Ginger, Crushed
  • 1 tsp Garlic, Crushed
  • 1 tbsp Bombaywalla Curry Masala (or more if desired)
  • 500g of any Meat, Fish or Vegetables
  • 1 cup of Coconut Milk, Water or Yoghurt
  • Salt to taste


  1. Heat the ghee in a large pan until hot. Saute Onion until golden. Add Ginger and Garlic, cook through.
  2. Lower the heat, add the Bombaywalla Curry Masala to the pan, stir well and fry until aromatic.
  3. If the mixture is too dry add a small amount of water to enable the spice to fry.
  4. Add the Meat/Fish/Vegetables and seal on high heat, stir well. Add the Coconut Milk/Water/Yoghurt, mixing well.
  5. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.
  6. Eat immediately but best if let to rest for at least ONE hour before serving.
  7. Serve the curry with rice, Naan bread, yoghurt and chutney.