An amazing curry Ready in 3 easy steps. Simply saute the chicken, add the spice mix and finish with thickened cream. Nothing more to add. A restaurant-style curry in 15 minutes!
Australian Made with No artificial colors, flavors, or preservatives.
From the northern parts of India comes the king of Indian curries! A rich, smooth, and creamy curry is full of flavor. Ideal for anyone who wants a flavorsome but mild curry.
Known and loved as Chicken Makhani (Butter in Hindi) and popularised by chefs in Britain in the 1970s, we bring to you butter chicken easy recipe that churns out a butter chicken sauce and answers your quest of how to make butter chicken and you can claim you have authentic butter chicken near me that’s also known as butter chicken curry.
Just add chicken to recreate this timeless classic! And enjoy with butter chicken and naan, butter chicken and rice, butter chicken and garlic naan, butter chicken and potatoes.
Succulent chicken pieces wrapped in an utterly butterly combination of cream, tomatoes and aromatic spices, this composite dish is a culinary star that tickles palates across the world. Known as Murgh Makhani in Hindi, it is also one of the most popular Indian dishes recreated around the world and this iconic dish remains a much-loved favorite on menus across the globe.
A dish that has to be tasted to be believed If you’re wondering exactly what it takes to make a worldwide sensation, one taste of butter chicken, the way it’s prepared in a quality Indian restaurant, will make you wonder no longer. But don’t take our word for it – after all, tasting is believing!
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Cut 1 Kg chicken thigh fillets in pieces and fry in 3 tbsp of oil till lightly brown (2-3 minutes).
Mix 90 gm of Butter Chicken Spice Blend with 200 ml of water in a bowl to make a paste. Add this paste to the slightly browned chicken and cook till chicken is done (5-10 minutes). Add 200 ml of water while the chicken is cooking.
Korma Instant Curry Mix is a deliciously creamy curry. Wonderfully mild, but full of flavour, Korma is an ideal curry for the entire family delicately balanced blend of authentic spices with ginger, garlic, and coriander makes it a popular favourite.
Also known as veg kurma has its roots in Mughlai cuisine brought in when the Mughals invaded India back in the 16th century, some refer it as ghormeh sabzi it's popular with meat too! Example, korma chicken, Korma Lamb, etc.
This is a delicately balanced blend of authentic korma sauce (dry form) that’s a blend of premium veg korma ingredients with ginger, garlic, and coriander that’s used to make delicious Korma Vegetable.
Kormas (Chicken / Vegetable / Meat) was often prepared in the Mughal court kitchens and said to have been served to Emperor Shah Jahan and his guests at the inauguration of the Taj Mahal and it can be traced back to the 16th century.
Navratan Korma is a vegetarian korma made with vegetables and either cottage cheese or nuts – or sometimes both. "Navratan" means nine gems, and it is common for the recipe to include different vegetables.
If you have some guests coming over for a get-together and you want to treat them to something delicious as well as healthy, then this easy East India Spice Company’s Korma Instant Curry Mix is the perfect option to go for such unplanned occasions
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colours, flavours, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Mix 90 gm of Korma spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3tbsp oil till fragrant (2-3 minutes). Add 1Kg of cubed chicken thigh fillets and cook for 15 minutes. Add 200-300ml water when cooking to avoid the spice sticking to the pan. Add 200 ml of thickened cream and cook for another 5 minutes. Serve with naan bread or steamed basmati rice. Ingredients: Onion, Tomato, Garlic, Ginger, Salt, Coriander, Turmeric, Garam Masala, Sugar, Paprika, Mustard, Pepper, Cumin, Chilly, Permitted Food Colors 110/122.
Rogan Josh Instant Curry Mix is a Kashmiri delight, which was traditionally enjoyed made with a blend of spices, which are generally warm in nature, Rogan Josh Instant Curry Mix is equally delicious with chicken or beef.
Rogan josh is a staple of Kashmiri cuisine and is one of the main dishes of the Kashmiri multi-course meal (the wazwan). The dish was originally brought to Kashmir by the Mughals, whose cuisine was, in turn, influenced by Persian cuisine.
Rogan Josh Instant Curry Mix tastes best when served with Naan, Roti, Rice, Biryani, and Raita. If you have to host a special party or friends coming over, you can make this delectable recipe and impress them with your culinary skills.
Try out this delightful Rogan Josh Instant Curry Mix on weekends and on days and when you want to indulge in some delectable food! it is a delicacy that is unique and has a light gravy with a strong aroma of spices.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavours or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Mix 90 gm of Rogan Josh spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1 Kg of cubed lamb, beef, or chicken cubes and cook on medium heat till tender. for 15 minutes. Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Beef/lamb will take 45 minutes to cook. For Chicken, cook for 15-20 minutes.
Serve with steamed basmati rice or naan bread.
Cooking Instruction Video for Rogan Josh
Ingredients: Onion, Tomato, Garlic, Cumin, Salt, Sugar, Cardamom, Bay Leaves, Cloves, Coriander, Ginger, Fennel, Garam Masala, Turmeric, Mace, Black Pepper.
Tikka Masala instant spice blend. A restaurant-style curry in under 20 minutes, a classic Indian curry from the north-western regions of India, the Tikka Masala is a delicious blend of tomato, onion, and a bouquet of spices. Our rich, creamy recipe features authentic tandoori spices that transform ordinary ingredients into an extraordinary meal.
Tikka masala a classic Indian curry from the north-western regions of India, the Tikka masala recipe is a delicious blend of tomato, onion, and a bouquet of Tikka masala spices.
Tikka masala sauce is popularised by chefs in Britain in the 1970s, our rich, creamy recipe features authentic Tikka masala origin spices that transform ordinary ingredients into an extraordinary chicken Tikka masala meal. Enjoy it with Tikka masala and naan bread or with Tikka masala and rice.
With our spice blend, you will always find a Tikka masala near me with which you can cook Tikka masala instant pot we bring to you a Tikka masala sauce recipe that gives you an excellent Tikka masala simmer sauce that can make Tikka masala paneer, Tikka masala chicken, Vegan dishes as Chickpeas tikka masala, veg tikka masala.
Chicken Tikka Masala is a dish of chunks of chicken (chicken tikka) in a spiced curry sauce. The sauce is usually creamy and orange-colored. There are multiple claims to its place of origins such as the Indian subcontinent and the United Kingdom. It is among the United Kingdom's most popular dishes.
The reddish, orange sauce. ... In very general terms, tikka masala is a tomato and cream-based sauce with a slew of spices added. It's very hard to describe to someone who has never had it but it's a flavor that you will for sure remember once you have had it. It's kind of spicy and earthy and warm.
Tikka Masala is going to give you a flavor EXPLOSION in your mouth that will leave you drooling for more; so be prepared for a delicious surprise.
No artificial flavors or preservatives, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions:
Mix 90 gm of Tikka Masala spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes). Add 1 Kg of cubed chicken thigh fillets and cook on medium heat till tender (15 minutes). Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Optional: Add diced capsicum cubes to the curry and cook for a further 5 minutes. Serve with steamed basmati rice or naan bread. Ingredients: Onion, Tomato, Garlic, Ginger, Salt, Coriander, Turmeric, Garam Masala, Sugar, Paprika, Mustard, Pepper, Cumin, Chilly, Permitted Food Colors 110/122.
Massaman curry considered by some to be the most famous, and the Massaman curry recipe is the most delicious, dish in Thai cooking, the story of Massaman curry paste recipe is interwoven with trade, politics, and religion in 17th-century Siam. The story is filled with mighty kings and legendary explorers and the Massaman curry ingredients add an air of magic to this already-heavenly perfumed dish and thickening the plot of this full-bodied, coconut-based curry’s birth.
The Massaman Thai curry is adapted this curry using Thai ingredients such as fermented shrimp paste, lemongrass, tamarind, and made it spicier.
You can make Massaman curry vegetarian by adding veggies of our choice a popular Massaman avocado curry is a must-try or a Massaman curry instant pot for dishes like Massaman chicken curry, Massaman beef curry, Massaman beef stew, Massaman duck curry, Massaman beef short ribs.
Massaman curry has a Persian influence. It originated in the south of Thailand near the border of Malaysia and is a thick gravy with a mild, slightly sweet flavor. ... It is the tamarind fruit that gives this curry its distinct sour flavor.
The Thai’s adapted this curry using fermented shrimp paste, lemongrass, tamarind and made it spicier. This is one curry that can potentially claim a 'good for you' status. The vegetables contain lots of minerals and nutrients, and turmeric – the main spice in most curry powders – has anti-inflammatory effects.
Seriously, this dish is SO GOOD and shouldn’t be missed, but if you’re too hungover to cook it don’t worry, we’ve got your back! A delicious curry with your mates? It sounds like the start of another big night out!
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions
Add 250 ml of water to 90 gm of Massaman spice mix in a bowl to make a paste. Add 1 Kg of chicken or beef cubes to the pot and cook till tender on medium heat adding 200-300 ml of water as needed. Note: for chicken, this could take 10 minutes. Beef might take 35-45 minutes. Keep adding a bit of water as needed. Add 400 ml of coconut cream and bring to boil.
Ingredients: Onion, Garlic, Lemongrass, Chili, Turmeric, Coriander, Cumin, Cardamom, Galangal, Sugar, Bay Leaves, Cloves, Tomato, Garlic, Ginger, Garam Masala, Nutmeg, Mace, Black Pepper, Tamarind, Soy Sauce, Fish Sauce, Shrimp.
Rendang Instant Curry Mix is a flavourful West Sumatran (Indonesian) dry curry that’s made with beef, that’s cooked together with a spice paste and coconut milk until tender.
For centuries Rendang was a dish meant for large celebrations and the natives of Indonesia would cook beef with their traditional spices that would also preserve the meat.
Beef Rendang is a flavourful West Sumatran (Indonesian) dry curry that's made with beef, that's cooked together with a rendang paste and coconut milk until tender. For centuries, Rendang was a dish meant for large celebrations and the natives of Indonesia would cook Rendang Ayam beef with their traditional spices that would also preserve the meat.
Our recipe for rendang spice blend takes you back in time when cooking was more a celebration now a ubiquitous item on the menus of fine dining restaurants that brings to you incredibly popular culinary art of making Rendang.
First, there are the zingy flavors of lemongrass and ginger, then comes the savory beef along with a torrent of chili, finally, as you continue to chew you start tasting the creamy coconut milk towards the back of your tongue.
The rendang recipe suits cooking in rendang instant pot and our rendang powder mix also makes delicious rendang chicken.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make.Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric,
Cooking Instructions
Add 250 ml of water to 90 gm of Rendang Spice blend in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes) Add 1Kg beef/lamb/chicken cubes to the pot and cook for 5 minutes. Add 400 ml of coconut cream and cook for 45 minutes for beef and 30 minutes for chicken. Add 300 ml of water if needed to avoid spice sticking to the pan. But remember, Rendang needs to be a thick gravy, so cook till beef is tender and the sauce is reduced significantly.
Ingredients: Onion, Lemongrass, Garlic, Ginger, Salt, Onion, Turmeric, Bay Leaves, Cloves, Chilly, Garam Masala, Mace, Cinnamon, Cardamom, Kafir Lime Leaf, Black Soy Sauce, Fish Sauce
Vindaloo is derived from the Portuguese words “Vinha De Alhos”. ‘Vinha’ in Portuguese Vindaloo meaning wine or wine vinegar and ‘alhos’ means garlic.
The recipe for Vindaloo was originally a vinegar and garlic based watery stew made with pork in Portugal. When the Portuguese introduced this dish in India, it was revamped with spices and chili and over the years, has become one of the spiciest and most popular curry dishes all over the world.
Not for the faint-hearted though! We bring Vindaloo authentic recipe that is a spicy blend of vinegar, tomato, coriander & crushed chilies from the beautiful south Indian coastal state of Goa.
A tongue-tingling classic the Vindaloo sauce is for those who like a strong flavored, hot and tangy curry.
Vindaloo recipe Can make dishes like chicken Vindaloo, Vindaloo beef, Vindaloo lamb, Vindaloo curry, try our Vindaloo beef recipe, also known as Vindaloo sauce recipe and you can never go wrong with the Vindaloo chicken.
Vindaloo was traditionally made with pork but now versions using chicken and lamb are also popular. You can even make a vegetarian version with potatoes or cottage cheese. The tang in vindaloo curry is the star ingredient of this dish.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION EASY TO MAKE. SIMPLE 3 STEP PROCESS. Made in Australia. HACCP Certified. No artificial flavors or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Mix 90 gm of Vindaloo spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes). Add 1 Kg of cubed lamb, beef, or chicken cubes and cook on medium heat till tender. for 15 minutes. Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Beef/lamb will take 45 minutes to cook. # For Chicken, cook for 15-20 minutes. Serve with steamed basmati rice or naan bread.
Nestled around the beautiful Hindu Kush mountain range, Afghanistan is a country defined by its rugged landscape and unique cuisine. Mint, garlic, and cumin lie at the heart of this delicious marinade.
We bring to you a recipe for afghani chicken so you can make an afghani chicken at home.
You may also use this afghani chicken kebab recipe to make afghani chicken kebab, afghan kabob and grill with lamb, afghani chicken curry, afghani chicken tikka, afghani chicken pulao, afghani chicken korma, afghani chicken biryani, afghani chicken tikka, Afghani chicken and rice recipe or even sea-food and let the subtle flavors of this marinade transport you to a magical place
Use it for chicken, lamb, or even sea-food and let the subtle flavors of this marinade transport you to a magical place, Afghani Chicken tastes best when served with some spicy chutney.
Afghani cuisine is known for its mild spicy and lip-smacking flavors. If you are planning a barbeque at home or you want to celebrate any special occasion this dish will do wonders, we bet your friends and family will love this dish.
Unlike other Mughlai dishes, this one is slightly mild spicy, but you can garnish this dish with grated ginger, chopped green chilies, and coriander leaves.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives!. Quality spices sourced from all over the world. With the health benefits of added Turmeric, 90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
Cooking Instructions: Add 200 gm – 240 gm of unsweetened yogurt to 90 gm of Afghan Spice Blend in a bowl to make a thick paste. Coat 1kg chicken, lamb or prawns in the paste and marinate in the fridge for 1-2 hours. Bake in a conventional oven till done or barbecue. Serve with onion and lemon slices Ingredients: Onion, Garlic, Ginger, Salt, Turmeric, Bay Leaves, Cloves, Chilli, Garam Masala, Mace, Cinnamon, Cardamom, Spinach, Mint, Coriander.
The Tandoor is a clay oven, used mostly in Northern India. It brings about a flavor that is a succulent cross between barbecuing and baking. Tandoori is the traditional marinade from Northern India for Tandoori meats, (most popular Tandoori Chicken) and Tandoori Vegetables that are to be grilled, barbecued, or baked, including Tandoori Paneer tikka are noted for the red coloring imparted from the spices. Use it at a barbeque or in the tandoori oven or tandoori grill.
With our offering of tandoori Instant Spice Mix, you can always proudly say you have tandoori chicken near me.
Use our authentic tandoori chicken recipe mix also known as tandoori masala to make tandoori chicken tikka, tandoori chicken wings, tandoori chicken breast, tandoori grilled chicken and rice, tandoori chicken at home in the oven, Pizza toppings, etc.
Tandoor is not just delicious but is a sign of cultural integration, the dish historically speaking also gives off a smoky flavor which is due to the chicken being traditionally spiced and is one of the most commercially available meat dishes throughout South Asia.
You can also make tandoori Vegan recipe as tandoori kabab, tandoori vegetable platter, tandoori veg kabab, tandoori broccoli, Tandoori Mushrooms, etc.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make.Simple 3 step process. Made in Australia. HACCP Certified. No artificial flavors or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Add 200gm – 240gm of unsweetened yogurt to 100gm of Tandoori Spice Blend in a bowl to make a thick paste. Coat 1kg chicken in the paste and marinate in the fridge for a few hours. Bake in a conventional oven till done or barbeque. Serve with onion and lemon slices.
Probably one of the most popular Thai green curry recipes.
To make Thai green curry at home, we bring to you a Thai green curry base that relieves you from making a Thai green curry from scratch and helps you with Thai green curry ideas with the best Thai green curry ingredients that you can cook a Thai green curry instant pot Or Thai green curry in crockpot Or Thai green curry slow cooker.
Our premium Thai green curry powder during the cooking process turns out to be the best Thai green curry sauce some also call it a Thai green curry paste.
Use it to make a Thai green curry simmer sauce for Thai green curry noodles, Thai green curry soup with our Thai green curry mix and you can claim you have the best Thai green curry paste near me.
Non-Veg dishes you can make with are: Thai green curry and chicken, Thai green curry beef, Thai green curry chicken, Thai green curry chicken soup, Thai green curry chicken thighs, Thai green curry fish, Thai green curry ground beef, Thai green curry instant noodles, Thai green curry meatballs, Thai green curry pork, Thai green curry recipe shrimp, Thai green curry salmon, Thai green curry shrimp, Thai green curry with beef, Thai green curry with chicken, Thai green curry with fish, Thai green curry with pork, Thai green curry with shrimp, Thai green curry lamb.
Vegan Thai green curry kit helps you make Thai green curry vegan dishes Thai green curry and rice, Thai green curry eggplant, Thai green curry fried rice, Thai green curry green beans, Thai green curry instant pot vegetarian, Thai green curry lentil soup, Thai green curry potatoes, Thai green curry recipe eggplant, Thai green curry rice, Thai green curry sweet potato, Thai green curry veg, Thai green curry vegetables, Thai green curry with eggplant, Thai green curry with spring vegetables, Thai green curry with tofu, Thai green curry zucchini, etc.
Do write to us with your opinions and recipes you tried, let us know your thoughts and tastes for Thai green curry vs red curry and Thai green curry vs yellow curry.
Cooking Instructions:
Add 100ml of water to 90gm of Thai Green Curry in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 400ml of coconut milk and simmer over low heat
Add 1Kg chicken cubes to the pot and cook till tender on medium heat. This could take 15-20 minutes. Serve with steamed rice.
Red Thai Curry while still spicy and a bit sweet plays to your savory taste buds more than the green curry. The color comes from the bigger red chilies used to create the base. The chilies are crushed with spices and added to coconut milk.
Thai Red Curry, also known as Gaeng Daeng is a dish consisting of red curry paste cooked in coconut milk with meat added, such as chicken, beef, pork or shrimp, or tofu for a vegetarian curry.
Traditionally, the Thai Red Curry color stems from dried red chilies that also gives you a perfect Thai red curry chicken recipe. The Thai red curry recipe is called kreung gaeng phet daeng in the Thai vernacular and is famous for Thai red curry and coconut milk. These recipes with Thai red curry paste dish, a sweeter and milder curry, The Thai red curry sauce is perfectly balanced with the sourness of kaffir lime and the savory notes of shallot and garlic.
Dishes you can make with this Thai red curry shrimp, Thai red curry soup, Thai red curry with chicken, Thai red curry noodles, Thai red curry beef, Thai red curry chicken, you can also add your choice of vegetables for Thai red curry and make the Thai red curry instant pot.
Red Thai Curry Instant Spice Mix brings you the secret to making amazing Thai curries that provide plenty of aromatics of onion, ginger, garlic, and more that be achieved through a Homemade Restaurant-Style Simple Easy to make 3 Step Process.
90 Gms Pouch, Makes 1 KG Meat / Chicken / Vegetables or Cottage Cheese, Shelf life 365 days.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Add 250 ml of water to 90 gm of Red Thai Curry spice mix in a bowl to make a paste. Fry the paste on medium heat in 2-3 tbsp oil till fragrant (2-3 minutes) Add 1 Kg of chicken cubes (preferably thigh fillets) to the pot and cook for 5 minutes. Add 400 ml coconut cream and cook till done (15 minutes). Optional: Add flat or round beans and cook for an additional 5 minutes. Serve with steamed rice.
Madras Curry is a full-bodied curry with a vibrant hit of chilly, coriander and curry leaves, this curry is for anyone looking for a spicy curry and is one of the most common hot curries on the menu of most restaurants.
The origins of the curry go back to 1640 when English merchants arrived in Madras (now Chennai) – the capital of the Tamil Nadu region of South India. Comprising of ingredients such as turmeric, cumin seeds, coriander seeds, fenugreek, black pepper, red chilies, and others, the spice blend first traveled all the way to London from Fort St. George in Madras in the 19th century.
The word curry comes from the word "Kari'" in the Tamil language in India, so it is believed curry originated there. Interestingly, there is also evidence that English cooks were making curry as early as the late 1300s during the reign of Richard II.
The Madras Curry powder derives its name from the bustling south Indian city of Madras (now called Chennai). This madras curry powder recipe is reflective of the culture of this amazing city, with a hit of chili, the best turmeric, the freshness of curry leaves, and a bouquet of other authentic madras curry spices.
During the cooking process you will find making a madras curry very easy and when you add water to the madras curry powder near me, you end up getting a madras curry paste or a madras curry sauce.
When you finish cooking you get a full-flavored madras curry simmer sauce, suitable for madras curry vegetables, madras curry chicken you may also try madras curry and coconut milk, madras curry lamb or madras curry fish or madras curry beef.
This curry can be vegetarian or made with meat. East India Spice Company's Madras Curry gives you the end result of the signatures of Madras curries that be achieved through a Homemade Restaurant-Style, Simple, Easy to make 3 Step Process.
90 Gms Pouch, Makes 1 KG Meat / Chicken / Vegetables or Cottage Cheese, Shelf life 365 days.
PRODUCT DESCRIPTION: Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Add 250 ml water to 90 gm of Madras Curry spice mix in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes). Add 1 Kg beef/lamb/chicken cubes to the pot and cook till done. Add 200-300 ml water as needed. Beef/lamb might take 45 minutes to cook. Chicken, cook for 15-20 minutes.
