Tikka Masala Mix 80g

Oil based curry paste suitable for Veg and Meat. Just add choice of vegetables/meat and water, nothing else, easy and quick, curry ready in minutes.

Using 80g Pack

Chicken Curry Recipe

1. Mix the contents of this pack with 250g chicken
2. Cook on the hob on medium heat.
3. Optional – sauté chicken in 1 teaspoon oil before adding mix.
4. Add 200ml or one cup of water and bring to boil.
5. Reduce heat and cover to cook chicken fully.
6. Once chicken is fully cooked, increase heat and allow to boil for two mins or until desired consistency of curry is reached.
7. Garnish with fresh cream if you like and adjust salt to taste.

A delicious Indian curry is ready to eat!

Paneer Curry Recipe

1. Mix the contents of this pack with 150g paneer
2. Cook on the hob on medium heat.
3. Optional – sauté paneer in 2 teaspoons oil before adding mix
4. Add 150ml or 3 quarters cup of water and bring to boil until desired consistency of curry is reached
5. Garnish with fresh cream if you like and adjust salt to taste.

A delicious Indian curry is ready to eat!

Indian Curry Mix 115g

A mix bursting with flavours – this one has no sour ingredients – no tamarind, no tomatoes. Use this especially for egg or meat curries – chicken, turkey, lamb, or mince. For Vegetarian options suggest the addition of tomatoes or yogurt and adding the mix bit-by-bit in order for you to assess the right strength.

Using 55g Pack

Chicken Curry Recipe

• Mix the contents of this pack with 250g chicken.
• Cook on medium heat.
• Sauté for 2 minutes.
• Add 175ml (3/4th cup) of water and bring to boil.
• Reduce heat and cover to cook chicken fully.
• Once chicken is fully cooked, increase heat and allow to boil for 3 mins or until desired consistency of curry is reached.
• Check for salt and red chilli powder. Add if required.
• Garnish with freshly chopped coriander leaves.

A delicious Indian curry is ready to eat!

Potato and Green Peas Curry Recipe

• Take 100g green peas and 2 medium sized potatoes cut into 6 pieces each.
• Mix the contents of this pack with the above.
• Sauté for 2 minutes and add water to cook the green peas and potatoes.
• Check for salt and red chilli powder. Add if required.
• Garnish with freshly chopped coriander leaves.

A delicious Indian curry is ready to eat!

Get innovative with this ready mix and try out different combinations e.g. paneer (cottage cheese)- green peas; cauliflower-potato or aubergine-potato.

Rural Hot Mix

Now this one is for the brave-hearts – evoking the taste and heat of rural India. Use it as a marinade for chicken or lamb and grill it – will reduce the heat but still give you the zing. If you want a real kick though, use it for lamb curries or chicken /lamb mince. For vegetarians, add it in steps to your prepared curry and stop when you get that zing!

Using 50g Pack 

Lamb/Mince Curry Recipe

• Take 250g lamb/mince and mix the contents of this pack.
• Cook on medium heat.
• Sauté for 3 minutes.
• Add 250ml (1cup) water and bring to boil.
• Reduce heat and cover to cook meat fully.
• Once meat is fully cooked, increase heat and boil for 5 minutes or until desired consistency of curry is reached. This curry tastes best with a thinner consistency.
• Check for salt and red chili powder. Add if required.
• Garnish with freshly chopped coriander leaves.

A delicious Indian curry is ready to eat!

Aubergine/ Brinjals – Potato curry

• Take 2 small aubergines/brinjals. Wash and cut them lengthwise.
• Take 1 medium sized potato and cut it into four cubes.
• Add Rural Hot mix.
• Sauté for 2 minutes.
• Add water and allow the aubergines and potatoes to cook.
• Check for salt and red chili powder. Add if required.
• Garnish with freshly chopped coriander leaves.

A deliciously hot Indian curry is ready to eat!

Southern Spice Mix

A very versatile mix with a hint of coconut! Use this especially for prawns or chicken. For vegetarian options, use with okra (bhindi), peas, cauliflower, potato, brinjals or any pulses (brown chickpea, black eyed beans ) and sprouts (green gram, moth bean).

Using 100g Pack

Prawns CurryRecipe

• Mix the contents of this pack with 250g prawns
• Cook on the hob on medium heat
• Sauté for 2-3 minutes.
• Add 250ml or 1 cup water and bring to boil.
• Reduce heat and cover to cook prawns fully.
• Once prawns are fully cooked, increase heat and allow to boil for 2 mins or until desired consistency of curry is reached.
• Garnish with freshly chopped coriander leaves if you like and add salt and chilli powder to taste,if required.

A delicious Indian curry is ready to eat!

Black-eyed Beans Curry Recipe

• Soak 100 g black eyed beans overnight.
• Drain water and mix with the contents of this pack.
• Sauté for 3-4 mins
• Add water to cook the beans thoroughly and adjust water according to consistency of curry required.
• Garnish with freshly chopped coriander leaves if you like and add salt and chilli powder to taste,if required.

A delicious Indian curry is ready to eat!

Okra / Bhindi Masala recipe

• Cut about 250 g Okra /Bhindi into cubes or slit lengthwise.
• Mix with Southern Spice Mix and sauté on low heat till Okra/Bhindi is cooked. You may want to fry the okra/bhindi separately first and then add the ready mix.
• Add salt to taste and a dash of lime if you like and your dish is ready.

This can also be an amazing starter dish!

Get innovative and use this mix with other pulses; or use it to make pulao or any vegetable curry.