Traditional plain medium curry sauce
Mild and creamy with coconut and almonds.
Rich creamy and spicy with coconut and almonds.
Cereals containing gluten - wheat (such as spelt and khorasan wheat), rye, barley, oats.
Peanuts and products thereof.
Nuts (almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macademia/Quensland nut).
Celery and products thereof.
Mustard and products thereof.
Eggs and products thereof.
Milk and products thereof (including Lactose).
Sesame seeds and products thereof.
Fish and products thereof.
Crustaceans e.g. crabs, prawns, lobsters.
Molluscs e.g. mussels, oysters, squid, snails
Soybeans and products thereof.
Sulphur Dioxide and sulphites (at concentrations of more than 10mg/kg or 10mg/L in terms of total sulphur dioxide) ? used as a preservative
Lupin and products thereof.
A vegetarian diet does not include any meat, poultry, or seafood. It is a meal plan made up of foods that come mostly from plants.
Medium curries are often made with a fair amount of chilli, which is then neutralised by milder ingredients including yoghurt, cream, fruit or lemon juice.
Hot curries often drop the milder ingredients and increase the chilli content for much hotter flavour ? usually resulting in a thicker, richer, sauce.
The hottest curries out there don?t happen by accident. They combine a mix of chillies and spices to really pack in the heat, and are not for the faint hearted.