Madras Curry Paste

Madras Curry Paste

A spicy cooking paste made using a specially selected blend of red chillies and black pepper

SPICE: HOT hot

SIZE: 270g

PRICE: £1.89

Products > Cooking Pastes > Madras Curry Paste

INGREDIENTS

Rapeseed oil, coriander powder, water, tomato purée, salt, chilli powder, ginger, garlic, cumin, modified maize starch, garam masala, acetic acid, turmeric.

ALLERGEN ADVICE

This product is manufactured in a facility that handles peanuts, tree nuts, milk, soya, eggs, sulphites, celery and mustard.

Suitable for VegetariansGlute Free

STORAGE

Keep in a cool, dry place, away from direct sunlight. Once opened, keep refrigerated and consume within 1 month & before the best before end date. Stir well before use.

NUTRITIONAL INFORMATION

NUTRITIONAL INFORMATION per 100g
Energy 310kJ / 128 kcal
Fat 25.9g
of which saturates 1.9g
Carbohydrates 7.5g
of which sugars 2.0g
Protien 4.7g
Salt 1.6g

COOKING SUGGESTION

Fry 2 sliced onions until golden brown. Add 500g meat or veg and fry for 2mins. Add 2 tbsp of Pasco Madras Curry Paste and fry for 2mins. Add water if more sauce is required, simmer on low heat until meat is cooked.

DELIVERY
Delivery £5.99 in the UK. Allow 2-3 days orders of bundles and products to arrive via standard P&P.

Lamb Bhuna Gosht

Made with Pasco Madras Curry Paste

timeEasytime20minsservesServes 4

Ingredients

1 ½ tbsp veg oil

1 tsp mustard seeds

10 curry leaves

1tsb ginger, crushed

1 green chilli chopped

200g onions, sliced

2tbsp Pasco Madras Curry Paste

500g lamb, cut into strips

2 tbsp fresh coconut, grated

Handful fresh coriander

Preparation

1

Heat the oil in frying pan on a medium heat & add the mustard seeds. When the seeds begin to pop add the green chilli, onions & curry leaves, then continue to fry for one minute.

2

Add the Pasco Madras Curry Paste and fry for 2-3 minutes. Add the lamb & stir fry on high heat. When the lamb is sealed add the fresh coconut & stir well. Continue on a medium heat until the meat is cooked.

3

Stir in the fresh coriander and serve hot with basmati rice or toasted Indian bread.

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