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Korma Paste - 190g - Minara

(Ref: CPS045)

Price: £2.95

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Product
Recipe
Recipe
Ingredients
Nutrition
Other

Net: 198g

190g

• Gluten Free
• Nut Free
• GM Free
• Dairy Free
• No added Sugar
• Suitable for Vegetarians

4 Servings

Instructions:

Hob Method:
Place in a pan 450g (1lb) of diced meat, fish or vegetables. Add a jar of Minara's Korma Paste plus 2 jars of water. Stir, cover and simmer until tender, stirring occasionally.

Oven Method:
Prepare as above and cook in covered casserole dish at 180°C/350°F gas mark 4 until tender. Add a small can of chopped tomatoes towards the end of cooking if desired.

Garnish with chopped fresh coriander and serve hot with rice accompanied with popadoms, chutneys and pickles.

Recipe Ideas:
Add to mayonnaise or yoghurt as a dip, mix with lemon juice as a dressing or marinade, spice up soups and stews, use to make authentic curries, or why not brush directly onto meat, fish or vegetables for grilling or BBQ's. Delicious!

Ingredients: Water, Onion Powder, Tomato Purée, Vegetable Oil, Coconut Cream, Coriander, Salt, Garlic Powder, Cumin, Paprika, Fennel Powder, Lactic Acid, Cinnamon, Ginger Powder, Black Pepper, Chilli Powder.

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

•  Packed in a facility that also processes: Produced in a NUT-FREE facility

•  Suitable for Vegetarians

•  No artificial preservatives

•  No added Sugar

•  Nut Free

•  GM Free

•  Dairy Free

•  Gluten Free

	Per 100g (/per 100ml)
Energy	1003kJ / 240kcal
Fat	17.8g
of which:
• Saturates	2.8g
Carbohydrates	18.7g
of which:
• Sugars	8.1g
Fibre	3g
Protein	2.9g
Salt	2.6g

Packed in UK

•  Manufacturer (or, UK Distributor / Reseller) :

    Minara Foods Ltd
    Leestone Road
    Sharston Industrial Estate
    Manchester
    M22 4RB
    UK

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Testimonial:

"Dear Spices of India, I have just received my delivery of Lock & Lock containers ordered just 48 hours ago. They were beautifully wrapped and came much more speedily than I could have hoped for. Thank you for your efficient service."

- Eric Gower

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