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| Medium Curry Paste - FernsClick image to enlarge

| Medium Curry Paste - Ferns

| Medium Curry Paste - Ferns

(Ref: CPS372-p)

Price from: 5.45

| Medium Curry Paste - Ferns - 1kg - 5.45

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Available in 1kg jars.

Heat Rating: Medium (2)

Suitable for Rogan Josh, Balti, Bhuna or Biryani.

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.

Recipe Suggestion: Chicken Korma

Ingredients: 1 medium sized Onion, finely chopped
2 tbsp Vegetable Oil
500g Chicken Breast, cubed
2 tbsps Ferns' Mild Curry Paste
150ml Water
2 tbsps Ground Almonds/Cashew Nuts
3 tbsps Double Cream or yoghurt

Fry onion in oil till golden brown. Add the chicken and Ferns' Mild Curry Paste and stir fry for 10-minutes.

Add water, cover tightly and simmer for 10-minutes, till chicken is tender, adding more water, if required.

Stir in cream (or yoghurt) and ground nuts, garnish with chopped coriander leaves and serve hot with boiled rice or a bread of your choice.

Recipe Suggestion: Dal Tadka (Lentil Curry)

Ingredients: 75g Red Lentils
75g Yellow Split Peas, soaked overnight
450ml Water
1 tbsp Ferns' Mild Curry Paste
1" fresh Ginger, finely sliced
5 Garlic cloves, crushed
2 tbsps Ghee or Oil
½ tsp Turmeric Powder
½ tsp Salt

For tadka
1 tsp Onion Seeds
1 tsp Mustard Seeds
1 medium Onion, thinly sliced

Method: Rinse the lentils and split peas in several changes of water.

Bring water to boil in a saucepan, add Ferns' Mild Curry Paste, turmeric, salt, ginger, garlic and lentils & peas. Cover and simmer for 20 minutes until soft.

Mash the mixture to a thick sauce and simmer for a few more minutes.

Just before serving, heat the ghee/oil in a separate pan and fry the onion and mustard seeds, until the mustard seeds splutter. Immediately add the sliced onions and fry until golden brown.

Pour the Tadka (onion mixture) over the Dal (cooked lentils) and serve hot with rice and rotis.
Ingredients: Water, Chilli Powder, Coriander, Salt, Sunflower Oil, Curry Powder, Acetic Acid (E260), Turmeric, Cumin.

• 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 in India

If there are any allergens in the ingredients they are marked as bold.
Per 100g (/per 100ml)
Energy523kJ / 125kcal
of which:
• Saturates0.65g
of which:
• Sugars1.84g
•  Manufacturer (or, UK Distributor / Reseller) :

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

"Dear Spices of India, Our order, which was beautifully packed, arrived in excellent time this morning and my wife is so grateful to you for stocking the aniseed. It was also most kind of you to included a packet of Sanjeev Kapoor's KHAZANA Paneer Butter Masala. With best wishes,"

- David Haddow