PATAK MADRAS CURRY PASTE (CUMIN AND CHILLI) 2.5Kg
Patak's curry pastes are refined blends of freshly ground spices and herbs, preserved in vegetable oil to retain their freshness. Mixed with yoghurt, they can be used as a marinade before cooking; cooked with onions and tomatoes, they make a delicious sauce for meat, poultry, sea fish or vegetables.
Patak's Madras Curry Paste is a spicy hot spice paste used for cooking Indian and Pakistani meat dishes. Madras Indian curry paste is particularly popular for seasoning beef dishes and can also be added to rice dishes for an exotic flavour. It quickly replaces the addition of other spices and herbs.
Spiciness: Hot
Ingredients: Water, Ground Spices (24%) [Coriander, Paprika, Cardamom, Cumin, Spices, Fenugreek, Black Pepper, Ginger], Rapeseed Oil, Salt, Corn Flour, Acidulant [Acetic Acid, Citric Acid], Tamarind, MUSTARD POWDER, Dried Crushed Red Chili, Garlic Powder, black MUSTARD SEEDS
Allergen Advice
For allergens see ingredients printed in bold.
NOTE: This product must not be consumed uncooked.
This product may contain residues of peanuts and tree nuts.
Nutritional values per 100g
- Energy: 1154kJ/279kcal
- Fat: 23.1g
-of which saturated fatty acids: 1.7g - Carbohydrates: 7g
-thereof sugar: 1.3g - Protein: 4.4g
- Salt: 4.7g
Storage
Store in a clean, cool and dry place.
Country of origin
Great Britain
Importer
Star Food Impex GmbH, Holstenhofweg 41A, 22043 Hamburg, Germany
Rezeptidee: Beef Madras
Für 2 Personen
Ingredients:
2 tbsp Vegetable Oil
1 Medium Onion, Diced
70g - 1/4 jar Patak's Madras Curry Paste
250g Diced Beef
200g Fresh or Canned Chopped Tomatoes
100ml Water
1 tsp Fresh Chopped Coriander Leaf (optional)
Method:
In a medium sized pan, gently fry onions in oil until golden.
Stir in Patak's Madras Curry Paste, add beef and fry until sealed.
Add tomatoes and water, mix well and cover pan. Simmer on a low heat for 40mins until the beef is cooked.
Serve garnished with chopped coriander leaf (optional).
Equally delicious with chicken, lamb, fish or vegetables.