Indian Curry Mix
A premium blend of spices created to help you prepare authentic curries, tandoori and masalas. Whether you want to make a traditional Indian meal or spice up a favourite weeknight recipe, this curry mix will bring the exotic flavours of India directly into your kitchen.
Ingredients:
coriander, cumin, cinnamon, fenugreek seeds, mustard*, black pepper, turmeric, green cardamom, clove.
*Allergen Information: Contains Mustard
Net weight: 50 g
Indian cuisine
Indian cuisine is a rich and diverse blend of cultural and regional traditions dating back 3,000 years. It is characterised by the use of a variety of spices and ingredients, which makes it one of the most aromatic, tasty and spicy cuisines in the world.
The use of many spices and the traditional Indian cooking methods make Indian cuisine one of the healthiest cuisines known to man. It includes a wide variety of vegetarian recipes, recipes with pulses and pickles. The world famous Ayurveda movement promotes eating fresh and spiced food as the main means of healthy living.
Indian lentils (dal)
Ingredients
- 250 g red lentils
- 1 onion
- 1 tbsp. grated ginger
- 1 tbsp. grated garlic
- 1 tbsp. Indian curry mix
- lemon
- oil
- salt and black pepper
- chilies (optional)
- fresh coriander (optional)
Preparation
- Grate garlic and ginger so that you get 1 tbsp. from each one.
- Finely chop the onion.
- Wash the lentils well until the water runs clear.
Cooking
- Boil the lentils in 1 litre of water (and optionally with ½ teaspoon of turmeric) for about 10 minutes after boiling.
- Heat 2-3 tbsp. oil on medium heat and sauté the onion with some salt until golden.
- Add the grated ginger and garlic and optionally fresh chillies and cook for another 1-2 minutes.
- Add 1 tbsp. Indian curry mix and stir.
- If needed, add water to the lentils - it should not be too thick.
- Add the onion mixture, bring to a boil and cook for 1-2 minutes.
- Finish with lemon, fresh cilantro and chili slices.
Indian keema curry
Ingredients
- 500 g minced meat (coarsely ground)
- 200 g frozen peas
- 1 onion
- 1 tbsp. grated ginger
- 1 tbsp. grated garlic
- 1 tbsp. tomato puree
- 1/2 to 1 tbsp. Indian curry mix
- 1 tsp. garam masala
- oil
- salt (Kala Namak or sea salt)
- cayenne pepper (optional)
- fresh coriander (optional)
Preparation
- Grate garlic and ginger so that you get 1 tbsp. from each one.
- Finely chop the onion.
Cooking
- Heat 3-4 tbsp. oil on medium heat and sauté the onion with some salt until golden (about 10 minutes).
- Add the grated ginger and garlic and cook for 1-2 minutes.
- Add tomato puree and cook for 3-4 minutes.
- Add the minced meat and break well with a spatula. Cook for 10 minutes until the meat changes color completely.
- Add half to 1 tbsp. Indian curry mix, 1/2 tsp garam masala, salt and optionally cayenne pepper. Mix the spices well and cook for 3-4 minutes.
- Add the frozen peas and a cup of hot water and mix well. Add 1/2 tsp garam masala more, cover with a lid and cook 10 minutes till completely ready.
- Serve with basmati rice and fresh coriander.
Tandoori fish
Ingredients
- big fish (1-1.5 kg)
- 1 kg potatoes
- 1 tbsp. grated ginger
- 1 tbsp. grated garlic
- 1 tbsp. Indian curry mix
- 100 g thick yogurt
- oil
- salt and black pepper
- chili (optional)
Preparation
- Grate garlic and ginger so that you get 1 tbsp. from each one.
- Cut potatoes into wedges.
Cooking
- Take 1 large fish about 1-1.5 kg (or 4 fillets) and make several cuts in its skin on both sides.
- Mix the yogurt, 1 tbsp. Indian curry mix, grated garlic and ginger, 1 tsp. salt and optionally chili and make the marinade.
- Coat the fish with the marinade inside and out and let it sit for 20 minutes.
- Meanwhile, season the potatoes with salt, pepper and some olive oil and bake them in a preheated at 200˚C oven for 15-20 minutes.
- Stir the potatoes, move them to the sides of the pan, and put the fish in the middle. Bake for 20-25 minutes or until done.