Monster Curry’s sauce contains up to 14 different
spices and vegetables and requires up to two days
to cook so as to bring out the “Umami” to its fullest.
Bravely calling it gourmet curry for the man-hours and skill
required, the sauce is cooked closed to boiling point for six
hours at each time on an open fire for a total of two days.
It is then let to rest for another day for the acidity of the
sauce to evaporate, so as to produce a curry
sauce that is smooth, balanced and full-bodied.
