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Balti Spice Paste Medium - Pataks

(Ref: CPS001-p)

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Balti Spice Paste Medium - Pataks - 283g - £2.45

Balti Spice Paste Medium - Pataks - 2.3kg - £16.95

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Available in 283g and 2.3kg jars.

Please note product packaging and formulation may be different from image shown above. See ingredients.

Patak's Curry Pastes make excellent marinades, used on their own or blended 50:50 with plain yogurt. Marinate meat then bake, BBQ or grill.

Suggested Recipe: Lamb Balti

Serves 2

Ingredients: 1 tbsp Vegetable Oil
1 Medium Onion, Diced
70g Patak's Balti Curry Paste
300g Diced Lamb
200g Fresh or Canned Chopped Tomatoes
100ml Water
1 tsp Fresh Chopped Coriander Leaf (optional)

Method:

• In a medium sized pan, gently fry onions in oil until golden.

• Stir in Patak's Balti Curry Paste, add lamb and fry until sealed.

• Add tomatoes and water, mix well and cover pan.

• Simmer on a low heat for 30mins until meat is cooked.

• Serve garnished with chopped coriander leaf (optional).

• Equally delicious with beef, chicken or vegetables.

Ingredients: Water, Rapeseed Oil (19%), Ground Spices (13%) [Cumin (3%), Coriander, Paprika, Turmeric, Spices, Fennel], Maize Flour, Salt, Sugar, Concentrated Tomato Puree 3.5%, Garlic Puree 3%, Ginger Puree, Dried Onion, Acid (Acetic Acid), Cracked Black Pepper, Dried Crushed Red Chilli, Cracked Coriander Seed, Black Kalonji Seed, Fennel Seed, Cumin Seed, DRied Fenugreek Leaf, Dried Coriander Leaf..

This product contains mustard and soya and may contain traces of peanut or tree nuts.

Suitable for vegetarians and gluten free.

It is important that this product is not consumed uncooked.

If there are any allergens in the ingredients they are marked as bold.

•  Manufacturer (or, UK Distributor / Reseller) :

    AB World Foods Ltd
    Kiriana House
    Kiribati Way
    Leigh
    WN7 5RS
    UK

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Testimonial:

"Dear Spices of India, Hi Spices of India team. My order placed yesterday at approx. 13:10 has arrived this morning at 10:30. Excellent service indeed, and everything intact. Many thanks. Regards,"

- Martin Scarff

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