Jalfrezi Sauce

Ingredients:

Tomato (52 %), Water, Onion (10 %), Canola Oil (6.5 %), Red Capsicum (5 %), Sugar (3 %), Ginger (2 %), Salt (1.5 %), Garlic (1.3 %), Cashew nut, Red Chilli Powder, Turmeric Powder.

Allergy Advice:

Contains Cashew Nuts. Made on equipment that processes dairy, nuts, soy, sesame products.

Storage Instructions:

Once opened keep refrigerated & use within 7 days.Do not consume if the pouch is leaking or bloated.Store in a cool dry place. Carton Details Packing: 3x2kg Gross Weight 13.2kg

NUTRITIONAL INFORMATION

Servings Per Pack: 4 Serving Size: 110g (Approx)

Typical Values

Per 100g

Per Serving

Energy

488 Kj
117 kcal

780 Kj
185 kcal

Carbohydrates
(of which) Sugars

2.3 g
2.3 g

10 g
2.5 g

Fat, Total
(of which) Saturates

6.6 g
1.8 g

15.5 g
10.2 g

Protein

12 g

2.3 g

Dietary Fiber

1.2 g

0.5 g

Sodium

400 mg

0 mg

Barcodes Product : 9415093008481 Carton : 9415093008498 Barcodes Product : 9415093008481 Carton : 9415093008498 Barcodes Product : 9415093008481 Carton : 9415093008498

NUTRITIONAL INFORMATION

Servings Per Pack: 4 Serving Size: 110g (Approx)

Typical Values

Per 100g

Per Serving

Energy

488 Kj
117 kcal

360 Kj
86 kcal

Protein

12 g

1.8 g

Carbohydrates
(of which) Sugarsy

2.3 g
2.3 g

1.8 g
8.6 g

Fat
(of which) Saturated

6.6 g
1.8 g

4.4 g
5 g

Fiber

1.2 g

0.3 g

Sodium

400 mg

0 mg

Barcodes Product : 9415093008481 Carton : 9415093008498

Roganjosh Paste Vegetarian Kedgeree

Roganjosh Paste Vegetarian Kedgeree

Soak the lentils in bowl of water for 1 hour

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Place the rice in a large pan with the stock and boil for 20-25 minutes or until the rice is soft. Drain and set aside.

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In a separate pan boil the green lentils for about 15-20 minutes or until soft, drain, rinse with boiling water and set aside.

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In a large frying pan heat the oil and fry the onion for 3-4 minutes or until soft and golden. Add the mushrooms and cashew nuts and fry for a further 2 minutes.

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In a small bowl mix together the sour cream and rogan josh curry paste, add to the frying pan and stir well.

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Add the frozen peas, rice and green lentils, stir well and heat thoroughly for 5-10 minutes or until piping hot.

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Transfer to a serving dish and stir in the chopped coriander and quartered boiled eggs.

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Ingredients

Serves: 4

200g basmati rice

600ml vegetable stock

100g green lentils, soaked for 1 hour

2 tbsp vegetable oil

1 medium onion, finely chopped

100g button mushrooms, cut into quarters

50g cashew nuts

150ml sour cream

1 sachet of rogan josh curry paste

100g frozen peas

2 tbsp fresh coriander, chopped

4 medium eggs, hard boiled

Lamb Curry with Almonds

Lamb Curry with Almonds

Lamb Curry

Preheat the oven to 180°C, gas mark 4. Cut 50g of the almonds in half lengthways and reserve. Put the remainder in a food processor and blend until ground.

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Heat the oil in a large frying pan. When hot, add the sliced almonds and fry them quickly until deep golden. Remove and drain.

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Add the fennel seeds to the pan and fry for 1 minute. Stir in the lamb and cook until sealed on all sides. Add the curry paste, paprika, and ground almonds and fry gently, stirring frequently, for 5 minutes.

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Transfer to a casserole dish and add the tomatoes and seasoning. Cover and bake for 30 minutes. Reserve a third of the coriander for garnishing and chop the remainder. Stir into the lamb and bake for a further 15 minutes or until the lamb is very tender.

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Pile on to a serving plate and scatter with the reserved coriander and the fried almonds. Serve with a bowl of plain yogurt or raita, shredded onion salad, steamed basmati, or pilau rice.

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Ingredients

Serves:4

100g blanched almonds

2 tbsp vegetable oil

1 tbsp fennel seeds, crushed

700g diced lamb leg

1 sachet of rogan josh curry paste

1 tbsp ground paprika

400g can chopped tomatoes

20g fresh coriander

Korma Paste Fishcakes

Korma Paste Fishcakes

Chop the fish and prawns into small pieces or place in a food processor and pulse until minced but not too smooth.

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Chop half the coriander and mix into the fish mixture with the korma curry paste and a pinch of salt.

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Shape into 8 even-sized cakes.

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Coat a non-stick frying pan with the sunflower oil, and cook the cakes for 4 minutes on each side until golden and cooked through.
Serve with the reserved coriander leaves, salad, mango chutney and chapatti bread

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Ingredients

Serves: 4

600g of firm white fish

200g cooked or raw peeled king prawns

20g fresh coriander

1 sachet of korma curry paste

1 tsp of sunflower oil

Tandoori Paste Chicken Kebabs

Chicken Kebabs

Tandoori Paste Chicken Kebabs

In a large bowl, mix together the yogurt, tandoori curry paste, lemon juice, ginger, garlic, spices, and fresh coriander. Cut the chicken into 2.5cm pieces and add to the bowl. Mix to coat well in the marinade. Cover and leave to marinate in the fridge for 3-4 hours or overnight.

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Cut the onion into wedges

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Thread the chicken and onion on to 4 metal skewers and barbecue over medium heat or place on a foil-lined grill tray under a preheated grill for 10-15 minutes. Turn the kebabs occasionally and baste with any remaining marinade, until the chicken is lightly browned and thoroughly cooked, there is no pink meat and the juices run clear.

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Serve the kebabs with naan bread, raita, and lemon wedges, garnished with fresh mint leaves.

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Ingredients

Serves: 4

150g of low-fat natural yogurt

1 sachet of tandoori curry paste

juice of 1 lemon

2 tsp fresh ginger

1 tsp fresh garlic

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground turmeric

2 tsp ground paprika

20g fresh coriander, chopped

4 chicken breast fillets

1 large red onion

Korma Paste

Korma Paste

Perfect with Fish or Chicken. Simply add ingredients for a smooth & creamy curry.

Cooked in rice bran oil, & ready to heat & serve.

Serves: 1-2 People

Spice Level: Medium

Non Vegetarian Product

Ingredients

Onion (28%), Canola Oil (20%), Cashew Nut (10%), Coconut (9%), Sugar (4%), Garlic (3%), Ginger (2%), Salt (2.8%), Turmeric Powder, Chilli Powder, Herbs & Spices.

Allergen information

Contains Cashew Nuts & Coconut.

Step by Step Cooking Guide

Preparation Time: 5 minutes

Serves: 1-2 person

Cooking Time: 10 minutes

Cooking oil 1 tbs (15 ml) Chopped onion 30 gm
Boneless chicken cubes 120 gm Taste of India Korma sauce 180 gm
Water 80 ml Fresh cream 1 tb
Almond flakes 1 tsp (5 gm) Sultana ½ tsp
  • Heat oil in a medium saucepan,add the chopped onion. Cook onion until transparent.
  • Add chicken cubes, sauté the chicken until its cooked through & brown. (approximately 2 to 3 minutes).
  • Pour in the Taste of India Korma sauce & mix well, add water & bring to boil. Reduce the heat & simmer for 3 to 4 minutes.
  • Garnish with fresh cream, almond flakes & sultana. Serve hot with steamed Basmati rice, Naan or Paratha.
Nutrition Information

Typical Values

Per 100g

Per 200g Serve

Energy Value 
(Calories

481 kJ
115 kcal

962 kJ
230 kcal)

Protein

5.2 g

10.3 g

Carbohydrate
(of which Sugars

14.4 g
0.9 g

28.8 g
1.8 g)

Fat
(of which Saturates

4.0 g
0.7 g

8.0 g
1.4 g)

Fibre

6.1 g

12.2 g

Sodium

0.3 g

0.7 g

Korma Paste Recipe

Korma Paste Recipe

Place the tikka masala curry paste, 1 tablespoon of the lemon juice, paprika, turmeric and 200g of the yogurt in a non-metallic bowl and mix well.

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Cut the chicken breast into large chunks.

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Add the chicken to the marinade and coat completely. Cover the bowl with cling film and refrigerate for at least 30 minutes or overnight.

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To serve, warm the chapattis and fill with the cooked chicken, adding a little raita and onion and tomato salad

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Ingredients

1 sachet of Taste of India Tikka Masala Paste

2 tbsp lemon juice

Pinch of paprika

300g natural wholemilk yogurt

500g chicken breast fillets

1/2 cucumber, peeled and very finely chopped

20g fresh mint, leaves finely chopped

1 red onion, finely sliced

2 tomatoes, deseeded and sliced

4 chapatis

Pinch of turmeric

Roganjosh Paste

Roganjosh Paste

Perfect with Lamb or Beef. Simply add ingredients for a rich & aromatic curry.

Cooked in rice bran oil, & ready to heat & serve.

Packing: 400g Microwave Punnet

Serves: 1-2 People

Spice Level: Medium

Vegetarian Product

IngredientsOnion (37%), Tomato (26%), Canola Oil (22%), Garlic (3.5%), Ginger (3.5%), Salt (2.5%), Sugar (2%), Chilli Powder, Turmeric Powder, Herbs & Spices.

Allergen information

None.

Nutrition Information

Typical Values

Per 100g

Per 200g Serve

Energy Value 
(Calories

481 kJ
115 kcal

962 kJ
230 kcal)

Protein

5.2 g

10.3 g

Carbohydrate
(of which Sugars

14.4 g
0.9 g

28.8 g
1.8 g)

Fat
(of which Saturates

4.0 g
0.7 g

8.0 g
1.4 g)

Fibre

6.1 g

12.2 g

Sodium

0.3 g

0.7 g

Rajma Dhal

Rajma Dhal

Tangy red kidney beans dhal with ginger, garlic & spices.

Cooked in rice bran oil, & ready to heat & serve.

Packing: 400g Microwave Punnet

Serves: 1-2 People

Spice Level: Medium

Vegetarian Product

Microwave Instructions

  • Remove plastic cap and pull tab carefully to remove metal lid. Replace plastic cap.
  • Heat on HIGH for 2-3 minutes*
  • Leave to stand in microwave for 1 minute, then stir carefully.
  • • Heat times may vary depending on microwave power. (1000W)

Cautions:

  • Do not microwave without removing metal lid.
  • When removing lids take care — contents may splash and stain clothing.
  • Once opened, keep refrigerated and use within 3 days.

IngredientsWater, Red Kidney Beans (31%), Onion (12%), Rice Bran Oil (5%), Tomato Paste (4%), Ginger, Salt, Garlic, Chilli Powder, Sugar, Butter, Herbs & Spices.

Allergen information

Made with equipment that processes Eggs, Dairy, Nuts, Soya, Sesame, Crustacea & Gluten products.

Nutrition Information

Typical Values

Per 100g

Per 200g Serve

Energy Value
(Calories

487 kJ
116 kcal

974 kJ
233 kcal)

Protein

5.9 g

11.8 g

Carbohydrate
(of which Sugars

15.4 g
0.2 g

30.8 g
0.4 g)

Fat
(of which Saturates

3.4 g
0.9 g

6.8 g
1.8 g)

Fibre

6.0 g

12.0 g

Sodium

0.3 g

0.6 g

 

Taste of India brand wins best New Australian Retail Product!

Taste of India brand has jointly won best new austalian retail product from over several hundred competing products, in “Best New Product” category at Australia’s largest and premier food industry trade show “Fine Foods Australia”

The show is Australia largest trade exhibition with over 1000 Australian and international exhibitors, housed at Sydney’s Convention & Exhibition Center at Darling Harbour. The event attracts more than 25,000 industry buyers, decision makers from the food retailing, foodservice and hospitality industry.