Rempapa’s mamak curry leaf & roasted cumin will enhance your curries and stir-fries. Made with a mix of spices, this paste is fiery and savoury, with nutty undertones from toasted cumin. Mamak refers to a type of open-air market stall that typically serves bold and spicy dishes. Try using this rich paste in a homemade coconut curry:
- Gently fry 2 tbsp curry paste in a little oil until fragrant
- Add 200ml coconut milk and a large pinch of salt
- Let it simmer, then add drained chickpeas
- Serve with fresh coriander and pickles
‘Rempah’ means ‘fresh spice paste’ in the Malay language, and it’s the base of many Southeast Asian curries. Made from aromatic herbs and spices, rempah takes time (and elbow grease) to make. After struggling to find great ready-made pastes in London, Rempapa founder and cookery writer, Shu Han Lee, spent hours preparing large batches of rempah to freeze. Lee took production one step further and carefully developed four jarred pastes (inspired by family recipes) all free from preservatives, gluten and dairy.
Ingredients: Onion, Tomato Paste (Tomato, Salt), Garlic Rapeseed Oil, Red Chilli, Lime Juice, Curry Leaf (2%), Cumin (2%), Sea Salt, Coriander, Black Pepper, Cardamom
Storage: Store in a cool, dry place. Once open, refrigerate and use in 2 weeks.
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