KABO Curry Masala 100g Authentic All-Purpose Indian Curry Blend 20 Minutes

This isn't a shortcut. It's the same method passed down through generations of Indian home kitchens — we've just done the hard part for you.

1. Heat oil in a pan over medium heat
2. Add your meat, veggies or seafood and the Kabo blend — 20g of blend for every 100g — and sauté until well coated and fragrant
3. Add water or coconut cream and simmer till done (about 15 minutes)
4. Check for salt and adjust
5. Sauce too thick? Stir in a splash of water to loosen it
6. Serve hot with rice or roti

Every Kabo blend starts with whole spices, dry toasted over gentle heat.

• Turmeric — from Erode, Tamil Nadu
• Red Chilli — from Guntur, Andhra Pradesh
• Black Pepper — from the Western Ghats of Mangalore
• Coriander — slow dried in Rajasthan
• Cardamom — from the misty estates of Idukki, Kerala
• Cumin — from Gujarat
• Cinnamon — hand-rolled bark from Sri Lanka

In India, a curry is never just a curry.

• With basmati rice steamed with a single cardamom pod
• Alongside hot roti or garlic naan
• Topped with yoghurt and fresh coriander
• With a wedge of lime squeezed over just before serving
• The next day — always better the next day

There is no single recipe for curry masala. Every grandmother has her own. Ours is a quiet accumulation of generations of instinct — the blend you reach for when you just want dinner to taste like home.

We pack every order with care from Melbourne, Victoria.

• Standard shipping — 3–7 business days Australia-wide
• Express shipping available at checkout
• Also available on Amazon Australia for Prime delivery
• International shipping to NZ, UK and Canada
• Gift wrapping available on request — email info@kaboeats.com