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A richly spiced aromatic sauce…

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A richly spiced aromatic sauce…

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A east Indian combination with yoghurt…

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A smooth mild creamy recipe also known…

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A Portuguese inspired recipe of sweet…

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A rich spicy Bengali recipe…

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A classic mild, smooth &…

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A spicy south Indian recipe…

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A creamy blend of sweet mango…

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Chicken Tikka Masala

Chicken Tikka Masala

Cut the chicken into 3cm pieces.

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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.

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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.

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

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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 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

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.

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

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

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Ingredients

Serves: 4

2 tbsp sunflower oil

1 onion, sliced

1 sachet of korma curry paste

375ml fish stock or vegetable stock

125ml coconut milk

350g sweet potato, diced

200g okra trimmed and cut into 3cm lengths

750g firm white fish, cut into large pieces

200g cherry tomatoes

3 tbsp lime juice

1 tbsp fish sauce

1 tbsp caster sugar

handful of coriander leaves

Roganjosh Sauce Recipe

Roganjosh Sauce Recipe

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

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

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

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

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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

Roganjosh Sauce Recipe

Roganjosh Sauce Recipe

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

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

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

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

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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

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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