Shan Paya Curry Masala holds the robust seasoning that gives paya its signature depth. The 50g pack is a complete blend for the dish, designed to be cooked with trotters over gentle heat until the meat is meltingly tender and the gravy is rich. It offers a dependable route to a dish that is usually reserved for long, careful cooking.
Follow the pack method. Paya is typically cooked low and slow with trotters, onions and oil until the meat is tender and the gravy has thickened and deepened in flavour.
Store in a cool, dry place away from direct sunlight and reseal or keep the sachet closed once opened.
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