Dhal Curry Mix
A mix for everyday dhal curry, the lentil dish that carries a rice plate. Cooks in the same pot as the lentils rather than needing a separate masala base.
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Prices shown in Maldivian Rufiyaa, per pack size, and exclude 8% GST. For resort supply and volume terms, use the enquiry button below.
Direct distribution to Maldivian resorts, hotels, commercial kitchens, and supermarket groups.
A mix for everyday dhal curry, the lentil dish that carries a rice plate. Cooks in the same pot as the lentils rather than needing a separate masala base.
View SpecificationsDried fenugreek leaves, crushed between the palms and scattered over a curry at the end. The finishing note associated with butter chicken and rich dhal, added off the heat.
View SpecificationsWhole fenugreek seed, used in tempering and in pickle-making. Bitter on its own, which is why it goes in sparingly and early, with the oil.
View SpecificationsPrepare flavorful fish biryani with our expertly crafted spice mix, designed to enhance seafood with authentic taste, balanced seasoning, and rich aroma.
View SpecificationsA seasoning for fried fish, rubbed on before frying rather than stirred into a sauce. Suited to the whole and cut fish that a Maldivian kitchen fries most days.
View SpecificationsAn all-purpose masala for vegetable dishes, used where a cook wants one blend to cover a range of everyday sabzis rather than a mix per dish.
View SpecificationsThe mix for korma — meat braised in a mild, thickened gravy rather than a hot one. Suits menus that need a curry guests can order without asking about the heat.
View SpecificationsA general meat curry masala, for beef, mutton and goat cooked down in a thick onion and tomato gravy. The blend to reach for when the dish is a plain meat curry rather than a named one.
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