Paste Collection

Sort by

Results 1 – 4 of 4
369123060

Average customer rating:

Perfect with Fish or Chicken. Simply…

Call for price

Product details

Average customer rating:

Perfect with Lamb or Beef. Simply…

Call for price

Product details

Average customer rating:

Perfect with Fish or Chicken. Simply…

Call for price

Product details

Average customer rating:

Perfect with Lamb or Beef. Simply…

Call for price

Product details

Chicken Tikka Masala

Chicken Tikka Masala

Cut the chicken into 3cm pieces.

.

Heat the olive oil in a large pan, add the onions and cook for 8–10 minutes until soft. Add the ginger, garlic and chilli and cook for 2 minutes, then stir in the tikka paste, chicken and tomatoes and gently simmer for 10 minutes.

.

Meanwhile, mix the mint and coriander with 50g yogurt and season. Stir the remaining yogurt into the curry and heat through, then remove from the heat and stir in the lime juice.

.

Serve with the mint and coriander chutney, naan bread and rice.

.

 

Ingredients

Serves:4

4 chicken breasts

1 tbsp olive oil

2 onions, sliced

1 red chilli, chopped

1 garlic clove, crushed

1tbsp fresh root ginger, grated

1 sachet of tikka paste

1 400g can of chopped tomatoes

2 tbsp chopped mint

2 tbsp chopped coriander

150g low fat natural yogurt

1 lime, juice

Roganjosh Sauce Recipe

Roganjosh Sauce Recipe

Heat oil in a medium saucepan, add the beef or lamb cubes.

.

Sauté the meat until its cooked through & brown. Add water & cook until meat is tender (approximately it will take 5 to 8 minutes).

.

Pour in the Taste of India Roganjosh sauce, mix well & bring to boil. Reduce the heat and simmer for 3 to 4 minutes.

.

Garnish with ginger strip & fresh coriander leaves.
Serve hot with steamed Basmati rice, Naan or Paratha.

.

 

Ingredients

Serves: 1-2

Cooking oil 1 tbs (15 ml)

Boneless beef or lamb cubes 120 gm

Roganjosh sauce 180 gm

Water 80 ml

Fresh chopped coriander leaves 1 tsp (5 gm)

Ginger strip 1-2

Fish & Vegetable Korma

Fish & Vegetable Korma

Heat a pan over a high heat. Add the oil and stir-fry the onion for 2 minutes. Add the korma curry paste and cook for 1 minute or until fragrant. Add the stock, coconut milk and sweet potato, bring to a simmer.

.

Cook for 15–20 minutes. Add the okra, fish and tomatoes, cover the pan and simmer gently for 5 minutes.

.

Stir through the fish sauce, lime juice and sugar, and sprinkle with the coriander. Serve with steamed rice.

.

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.

.

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

.

Shape into 8 even-sized cakes.

.

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

.

Gujarati Aloo

Gujarati Aloo

A traditional spicy potato curry served with mustard seeds.

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

Packing: 400g Microwave Punnet

Serves: 1-2 People

Spice Level: Medium

Vegetarian Product

STOVE TOP (For Best Results)

  • Empty contents of container into a frying pan.
  • Add 120 ml water (1/4 of container).
  • Stir, then simmer for 2-3 minutes.

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.

Ingredients Potato (66%), Water, Rice Bran Oil (4%), Tomato (3%), Salt, Herb & 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

420 kJ
100 kcal

840 kJ
200 kcal)

Protein

1.6 g

3.2 g

Carbohydrate
(of which Sugars

10.7 g
21.4 g

0.4 g
0.8 g)

Fat
(of which Saturates

5.7 g
0.8 g

11.4 g
1.6 g)

Fibre

2.3 g

4.6 g

Sodium

0.2 g

0.4 g