Kashmiri Masala Curry Paste Hot - Pataks

(Ref: CPS006-p)

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Kashmiri Masala Curry Paste Hot - Pataks - 295g - £2.95

Kashmiri Masala Curry Paste Hot - Pataks - 2.2kg - £18.95

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Available in 295g and 2.2kg jars.

Please note product packaging may be different from image shown above.

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: Goan Fish Curry

Serves 2

Ingredients: 1 tbsp Vegetable Oil
1 Medium Onion, Diced
15g - &frac110; jar Patak's Kashmiri Masala Curry Paste
2 Cod or Haddock Steaks
200g Fresh or Canned Chopped Tomatoes
100ml water
2 tsp Fresh Chopped Coriander Leaf (optional)

Method:

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

• Stir in Patak's Garam Masala Paste, add chicken and stir fry until sealed.

• Add tomatoes and water, mix well and cover pan. Simmer on a low heat for 20mins.

• Serve garnished with chopped coriander leaf (optional).

• Equally delicious with lamb, beef, fish or vegetables.

Meena Pathak's Tip: To reduce the heat level of this dish and for a creamy finish, stir in 2-3 tablespoons natural yogurt towards the end of cooking.

Suitable for vegetarians and free from artificial colours and flavours.

Ingredients Small Jar: Water, Spices 30% (Paprika, Coriander 9%, Chilli 4%,Cumin, Ginger 1%), Rapeseed Oil 17%, Salt, Acid (Acetic Acid), Garlic Powder.

Ingredients Large Tub: Water, Rapeseed Oil, Spices (Paprika, Coriander 8%, Chilli 4%,Cumin, Ginger), Salt, Garlic Powder 2%, Acid (Acetic Acid).

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

It is important that this product is not consumed uncooked.

Made in the UK

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, Fantastic value and the best customer service I've ever experienced, many thanks!"

- Laura

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