Asia is a wonderland for tasty, savoury fried snacks and near the top of everyone’s list is the onion bhaji, which of course is a staple in Indian restaurants here in the UK. They do however come in other forms to the ‘tennis ball’ usually found here, and if you’re making them yourself it works[Read More]
Search Results for: Turmeric
Karachi Curry
This deep red, fiery curry blend is typical of the Sindh region of Pakistan (Karachi is the region’s capital). Based on ground Kashmiri red chilli, balanced with mustard oil and fenugreek leaves, it has a great depth of flavour and is perfect for use both as a marinade and as a curry base.
For perfect Pakistani-style lamb chops, blend a couple of teaspoons of Karachi spice with yoghurt and lemon juice, then marinate. Then cook on a hot grill or in an equally hot oven.
Or to use as a curry base, add a couple of teaspoons – a little more if you like it really hot, a little less if not – to fried onions, garlic, ginger and tomato, then your choice of meat. For vegetarians, this method works brilliantly with chickpeas, and also aubergine.
Also Karachi spice is really good when a little is used to boost the flavour of gravy, stews and even baked beans!
Ingredients: chilli, coriander, turmeric, mustard oil, fenugreek leaves, cumin, bay leaves, mustard seeds, cardamom, black pepper, cloves, fenugreek powder, nutmeg
Rogan Josh
The name of this popular curry translates as ‘Red Meat’, and it is typified by its deep red colour. Traditionally cooked with lamb, the curry originates from Northern India. It is simple and easy to make, and cooking this curry slowly and gently will only improve its delicious flavour and beautiful colour. The aroma coming from it while it cooks will make your mouth water. The best results will be achieved by including lots of tomatoes, and yoghurt will balance the taste perfectly, creating a curry which will leave you wanting more!
Although this dish does work best with lamb, other meats or even vegetables can be used and it will still be delicious.
Ingredients: coriander, salt, turmeric, fenugreek, cumin, ginger, onion, pepper, chilli, pimento, spice extracts (turmeric & cumin)
Moroccan Lamb/Beef Tagine
Probably the definitive dish of Moroccan cuisine, tagine is a hearty casserole which contains meat, vegetables and usually dried fruit (apricot or dates). It takes its name from the clay pot in which it is cooked and served. In Morocco it tends to be a dish served on special occasions, but it makes a delicious dinner at any time for us!
Traditionally tagine is made with lamb, chicken or vegetables, and the tagine spices include cinnamon, cumin and coriander. Its flavour is spicy and warm, with sweet undertones from the cinnamon. Any vegetable can be used, but an authentic tagine usually includes carrot and turnip – it is one of those dishes that gives you your meat fix plus one of your five-a-day too, a perfect one-pot meal when served with some couscous on the side, just as delicious when meat-free.
Tagine is a dish which will only improve if you make it the day before you plan to eat it, giving the many spices time to permeate the dish with their delicious flavours and aromas. One of our true favourites, this tagine blend is the perfect way to introduce a little Moroccan magic into your cooking!
Ingredients: paprika, turmeric, cumin, pepper, cinnamon, coriander, ginger, cloves, cardamom, chilli
Keralan Curry
Kerala, in the south of India, has a very distinctive cooking style which reflects its verdant, tropical climate. To recreate the authentic taste of Kerala, this blend is an essential addition to your spice cupboard. Made from an aromatic blend of many spices this curry combines the robust, smoky flavours of cumin and fenugreek with the sweet undertones of cinnamon and cardamom amongst others. It works especially well with chicken and seafood, and is also delicious with vegetables and lentils. This curry is typically made with coconut milk, and to add a truly authentic touch, add a few extra curry leaves which you have quickly fried in oil – delicious!
Ingredients: turmeric, mustard seeds, green cardamom pods, chilli, cumin, coriander, black pepper, curry leaves,
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