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Our Pastes
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Goan

Gold Star Winner 2014 – Great Taste Awards

A creamy sweet and sour curry with a warm spice and enriched with a tamarind.
The tartness of tamarind is combined with a blend of chilli, ginger, cumin and coriander.
A truly delicious combination that traditionally goes with fish or chicken and veg.

Add in coconut milk, chopped tomatoes and a squeeze of fresh lime to bring you the taste of South India.

To serve 2 - 3 people:
1. Add half the contents of the pot and one tin of coconut milk (400ml)
2. Add half a tin of chopped tomato (200ml - optional, but delicious!) and bring to the boil
3. Turn down to simmer and add your ingredients

GLUTEN FREE
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Sri Lankan

Gold Star Winner 2014 – Great Taste Awards

A delicious aromatic curry blending ginger, cloves, fennel, cardamom, curry leaves and of course chilli.
These spices are roasted to help create a really versatile paste.
Add coconut milk and you will find it is lovely with seafood /chicken/ veg / lamb and beef.

To serve 2 - 3 people:
1. Add half the contents of the pot and one tin of coconut milk (400ml)
2. Turn down to simmer and add your ingredients

GLUTEN FREE
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Rendang

Coconut and lemongrass dominate this delicious spicy curry which goes best with beef and lamb
but is also delicious with chicken.
Experiment with a drier texture, popular in Indonesia, by adding less coconut milk
or go for Malaysian style which tends to be more of a sauce.

To serve 2 - 3 people:
1. Add half the contents of the pot and one tin of coconut milk (400ml)
2. Turn down to simmer and add your ingredients

CONTAINS GLUTEN
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Timings Guideline - this all varies with size of cuts and choice of ingredients:

Chicken 40 mins
Fish 12 mins
Prawns 8 mins
Vegetables 15 mins
Lamb 40 mins
Beef 45 mins

You can also use precooked meats (cold roast chicken is a winner),
or quickly fry first, just to make sure they are cooked