Malabar Paste
Malabar Paste
Malabar Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Malabar Paste
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, chopped
- 1 medium tomato, blended
- 1 rounded tbsp. tomato paste
- 80-100ml coconut milk, or to taste (optional, you can also add a spoon of cream or coconut cream for a more intense curry)
- 200g chicken, prawns, firm fish, vegetables or other
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and salt and sauté until soft and then until golden at the edges.
- Add garlic and cook gently for 40-50 seconds, or until the garlic smells cooked.
- Add the tomato and tomato paste, turn up the heat and cook until thick.
- Add the fresh ingredients and Malabar paste and cook for 1 minute.
- Add the coconut milk and a splash of water, bring to a simmer and cook until the fresh ingredient is cooked through. Taste and adjust seasoning. There should be enough water in the pan for a lightly creamy curry.
Vegan Malabar Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Malabar Paste
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, chopped
- 1 medium tomato, blended
- 1 rounded tbsp. tomato paste
- 80-100ml coconut milk, or to taste (optional, you can also add a spoon of cream or coconut cream for a more intense curry)
- 200g chicken, prawns, firm fish, vegetables or other
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
- Add the garlic. Cook gently for 40-50 seconds.
- Add the tomato, turn up the heat and cook until thick.
- Add the fresh ingredients and Malabar paste and cook for 2 minutes.
- Add the coconut yoghurt or milk and 150ml water, bring to a simmer and cook until fresh ingredient is cooked through. There should be enough water in the pan for a lightly creamy curry.
WHAT'S INSIDE
Onion, Sunflower oil, Ginger, Spices (Fennel, Coriander, Cumin, Green Cardamom, Cassia, Black Pepper, Clove, Turmeric), Tomato Paste, Garlic, Salt, Green Chilli, Curry Leaf, Tamarind.
For allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 841kJ/201kcal |
| FAT | 16.5g |
| of which saturates | 1.7g |
| CARBOHYDRATES | 10g |
| of which sugars | 4.4g |
| FIBRE | 5.9g |
| PROTEIN | 2.6g |
| SALT | 5.1g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
Malabar Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Malabar Paste
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, chopped
- 1 medium tomato, blended
- 1 rounded tbsp. tomato paste
- 80-100ml coconut milk, or to taste (optional, you can also add a spoon of cream or coconut cream for a more intense curry)
- 200g chicken, prawns, firm fish, vegetables or other
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and salt and sauté until soft and then until golden at the edges.
- Add garlic and cook gently for 40-50 seconds, or until the garlic smells cooked.
- Add the tomato and tomato paste, turn up the heat and cook until thick.
- Add the fresh ingredients and Malabar paste and cook for 1 minute.
- Add the coconut milk and a splash of water, bring to a simmer and cook until the fresh ingredient is cooked through. Taste and adjust seasoning. There should be enough water in the pan for a lightly creamy curry.
Vegan Malabar Curry
Serves 2 using 50g paste
Ingredients
- 50g of The Spice Tailor Malabar Paste
- 2 tbsp. vegetable oil
- 1 small onion, finely chopped
- 3 garlic cloves, chopped
- 1 medium tomato, blended
- 1 rounded tbsp. tomato paste
- 80-100ml coconut milk, or to taste (optional, you can also add a spoon of cream or coconut cream for a more intense curry)
- 200g chicken, prawns, firm fish, vegetables or other
Instructions
- Heat the oil in a non-stick saucepan. Add the onion and fry until soft and then until golden at the edges.
- Add the garlic. Cook gently for 40-50 seconds.
- Add the tomato, turn up the heat and cook until thick.
- Add the fresh ingredients and Malabar paste and cook for 2 minutes.
- Add the coconut yoghurt or milk and 150ml water, bring to a simmer and cook until fresh ingredient is cooked through. There should be enough water in the pan for a lightly creamy curry.
WHAT'S INSIDE
Onion, Sunflower oil, Ginger, Spices (Fennel, Coriander, Cumin, Green Cardamom, Cassia, Black Pepper, Clove, Turmeric), Tomato Paste, Garlic, Salt, Green Chilli, Curry Leaf, Tamarind.
For allergens see ingredients in BOLD.
MAY CONTAIN TRACES OF MUSTARD, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA.
TYPICAL VALUES
| PER 100g | |
| ENERGY | 841kJ/201kcal |
| FAT | 16.5g |
| of which saturates | 1.7g |
| CARBOHYDRATES | 10g |
| of which sugars | 4.4g |
| FIBRE | 5.9g |
| PROTEIN | 2.6g |
| SALT | 5.1g |
Product Information
No artificial preservative, colouring or flavouring!
Suitable for vegetarians.
Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.
DO NOT use if pouch is bloated or leaking.
Produced and packed in India.
