• Glaze • Dipping Sauce • Grilling • Marinade • Stir-fry
Try pouring the sauce to over hot potatoes, or noodles.
Mix with mayonnaise, creme fraiche or yogurt to make a dressing for salads and sandwiches.
Or simply use as a dipping or table sauce, straight from the bottle.
Recipe for Aubergine, Chickpeas And Paneer Balti Curry
Serves 4 as a main course
1 onion, diced 1 aubergine, cubed 240g tinned chickpeas, drained 240g paneer, cubed 100g green beans, halved 400ml coconut milk 3 tbsp Karimix Balti Curry Paste 1 tbsp Karimix Szechuan Sauce 6 tbsp vegetable oil 1 tbsp tomato puree Salt to taste
• Coat cubed aubergine with 2 tablespoons of oil and grill until brown. • Heat up rest of oil in a saucepan. Add onions and fry till brown, then add cubed paneer and chickpeas. Fry until brown. • Add beans and Karimix Balti Curry Paste and stir well for about 10 minutes over a medium heat. • Add coconut cream, Karimix Szechuan Sauce and tomato puree. Stir well and bring to a boil. • Add browned aubergine. Stir well and simmer for 15 minutes. Add salt to taste. Serve with steamed rice.
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