Rich, aromatic and exotic this is a versatile medium hot curry kit that is suitable for chicken, fish and vegetables. Buy Now
Serves 4 - 6
Preparation time: 5-10 minutes
Cooking time: 40 minutes
What you need with Spiced with Love kit:
2 onions very finely chopped
3 garlic cloves crushed
4 tablespoon sunflower oil
Protein** see below
Coconut milk 400ml
Extra water 300ml
Optional for serving:
1 tsp Tamarind paste added 2-3 minutes before serving
Delicious served with steamed rice and mango chutney.
Protein (usually 100g per serving)
Firm white fish
This is one sauce that I love to make the day before as it’s so aromatic – the flavours really come through. Then you can heat and add protein or lots of vegetables when it’s time to serve.
Remember : people’s idea of mild, medium and hot differ based on their own culture and experiences. Please make sure to taste first and just sprinkle Spiceometer a little at a time. Don’t be tempted to add other spices – just taste the sauce when it is cooked.
1.Heat the oil in a large non-stick frying pan and add the onion and garlic. Cook over medium heat for 5 minutes.
2.Add the spice mix and stir fry for 2 minutes.
3.Add the coconut milk and water and bring to the boil.
4.Keep it on high heat stirring for 15-20 minutes until the mixture is reduced and has thickened to a nice consistency. This will be the consistency of the final product so if too thin then keep reducing until it is to your taste. (If you want to use later, at this point you can cool and place in freezer for a day or two and the flavours develop).
5.Then reduce heat and simmer gently for another 20 minutes.
Stir fry the chicken a few pieces at a time, until all the meat has been added. Cook over a high heat until the meat is evenly browned. Lift the chicken out with a slotted spoon and transfer to the sauce at number 5. above when the sauce is reduced and ready to simmer.
I love to use raw prawns as they are much more tender. Simply add them 5 minutes before serving and simmer in sauce.
Simply add fish 5-10 minutes before serving.
Use variety of vegetables of your choice and cook in sauce for required time.
This curry is a medium curry with wonderful flavours so taste it before you add any more sizzle. To make this into a hot curry add the contents of the small spice bag and sprinkle into your curry a little at a time; for a sizzle crush and sprinkle the dried chillis including seeds. Suggest serving in a bowl on the table and people can sprinkle as they wish. Keep tasting, sprinkle and taste as too much will ruin flavour.