Heat Rating: 1 chilli
Anila Vaghela started her culinary skills at a very young age, helping her great grandmother, grandmother and mum grind spices and make curries, pickles and chutneys and even poppadums.
Anila's produce eight premium concentrated curry sauces, handmade in small batches, as well as a range of 16 chutneys, pickles and dips made with single fruits and vegetables. The firm has won 11 Great Taste Awards from the Guild of Fine Food for its products. They are free from artificial colours, additives and preservatives, and are sugar, dairy and gluten free and contain no onion or garlic, making them suitable for people with food intolerances.
Using up to twenty-three different spices, the sauces have a homemade quality just like "Mum makes" and there are certainly no imitations. You need only to taste them to appreciate the difference.
Anila says: "I believe I can bring delicious tastes and flavours to people looking for authentic Indian cooking."
The sauces are concentrated and can be used to make curries quickly and easily. Simply add your chosen main ingredients to the sauce, with a jar of water and simmer until cooked. Garnish with fresh tomatoes and coriander and serve with rice or naan bread and pickles.
You can also use the sauces to make delicious dips, or spread them on pizzas and sandwiches for that extra kick.
Anila's Goan Green Curry Sauce is a mildly spiced, fragrant sauce, made with mint, coriander, spinach and coconut and is perfect with fish, prawns and vegetables.
It won a Two Star Gold Great Taste Award in 2010 and was named Best Vegan Product 2011 in the Veggie Awards run by Cook Vegetarian! Magazine with the judges saying: "Not only one of the best vegan curry sauces we've ever tried but one of the best curry sauces available. Its complexity of flavours makes its taste truly sensational!"
Serving Ideas for Anila's Goan Green Curry Sauce:
• Fragrant Curry: Pour the curry sauce into a saucepan and heat. Add your choice of vegetables or seafood. Add a cup of water and cook for 10-15 minutes.
• Stir 1-2 tablespoons into cous-cous or pasta
•Fragrant Rice: Add 1 tablespoon to rice just before it is cooked for delicious rice to serve with any dish.
•Fish: Spread lightly on fish and grill, or marinate fish for half an hour, then pan fry on both sides, add a squeeze of lemon and serve.