Use this hot curry powder to season your veggie, fish or meat curry sauces. It’s a brilliantly versatile combination of spices, which can be incorporated into more complex recipes or used as the hero flavour.
How to make a hot curry
Heat two tablespoons of ghee or cooking oil in a pan and add a sliced onion with a dessert spoon of your curry powder. Mix together and allow everything to brown without sticking to the bottom of the pan. Add your meat or veg and fry on a high heat for 5 minutes. Stir in a cup of water, season to taste and allow to simmer until your meat is tender, or veg is cooked. For a mellow, creamy note add creamed coconut to the sauce.
Bolst’s Indian Condiments is a family-owned company started in 1932, in Bangalore. Bolst’s products were first created for Anglo-Indian tastes, and they popularised the idea of a pre-mixed curry powder with their spice blends of varying heat.
Ingredients: Coriander, turmeric, mustard, chilli (12%), ginger, cumin, fenugreek. Allergens listed in bold.
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