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   Indian Groceries > Curries, Pastes & Sauces > By Brand > Fern's > Green Masala Curry Paste - Ferns - 380g

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Green Masala Curry Paste - Ferns - 380gClick image to enlarge

Green Masala Curry Paste - Ferns - 380g

Green Masala Curry Paste - Ferns - 380g

(Ref: CPS055)

Price: £3.75



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190g (6 Servings)

Heat Rating: Mild (1)

Over 70 years ago, Mrs Fernandes started making curry pastes and pickles in Pune, India. Her authentic produce quickly found favour with the soldiers garrisoned locally, who couldn't stop to grind their own spices or preserve pickles.

Though much has changed with the passage of time, Mrs Fernandes' pastes and pickles are still made by her family in Pune, using only the best local spices and produce.

Use Ferns' Green Masala Curry Paste to make a delicious, fragrant and authentic curry.

Green Masala Curry Recipe:

Ingredients:
3 tsps Ferns' Green Masala Curry Paste
200g diced Chicken
1 Green Pepper, sliced
100g Mange Tout, halved lengthways
100ml Chicken Stock 250ml Coconut Milk

Method:

Pan fry the diced chicken and Ferns' Green Masala Curry Paste for 3 minutes.

Add the sliced pepper, mange tout and chicken stock and simmer until cooked through and the gravy is reduced.

Stir in the coconut milk and serve.

Ingredients: Water, Green Chillies, Onions, Coriander Powder, Sesame Oil, Salt, Curry Powder, Cumin Powder, Acetic Acid.

• Suitable for Halal, Vegan & Vegetarian diets

• Gluten free

• Nut free

• Free from artificial colours, flavourings & preservatives

Store in a cool, dry place. Once opened, refrigerate & consume within 8 weeks.

Produced with care and passion in India.

If there are any allergens in the ingredients they are marked as bold.
•  Manufacturer (or, UK Distributor / Reseller) :

    Spices of India
    27 Haviland Road
    Ferndown Industrial Estate
    Wimborne
    Dorset, UK
    BH21 7SA
    UK
Testimonial:

"Dear Spices of India, Just to let you know that I have mastered the Chicken Dhansak recipe that you have on your website, and it turned out excellent!, better than some restaurants that I have been in... Thanks,"

- Keith Morris