CURRY POWDER MEDIUM MADRAS 50g

$5.40

This Hemphill family recipe has been a favourite of cooks for over 30 years. (SML PKT)

   
Weight 0.06 kg
Print

Product Description

This Hemphill family recipe has been a favourite of cooks for over 50 years. (SML PKT)

CURRY POWDER MEDIUM MADRAS
Contains: Coriander Seed, Cumin, Turmeric, Fenugreek Seed, Ginger, Cinnamon, Chilli, Pepper, Cloves.

Description & Use: Herbie’s Spices Medium Curry Powder is a classic Madras-style of Indian Curry with a mid-range heat level of 5/10. This curry is suitable for all recipes that simply state to ‘add x amount of curry powder’. The following recipe is one Herbie makes on Saturdays for Sunday night dinner.

Nutritional Information: (spice mix only)

 
Per 100g
Energy (kj)
 1466.4
Protein (g)
 12.56
Fat (g) Total
 14.06
Fat (g) Saturated
 1.61
Carbohydrate (g)
 32.49
Sugars (g)
 15.94
Sodium (mg)
 56.61

Herbie’s Saturday Curry

2 tbs Herbie’s Spices medium curry
2 tbs oil 1 tbs Herbie’s Spices panch phora
1 onion chopped
500g beef, lamb or chicken cut into 2cm cubes
2 tsp lemon juice
400g can whole peeled tomatoes
2 tsp Herbie’s Spices garam masala
2 tbs tomato paste
8 Herbie’s Spices curry leaves
Salt or Herbie’s Spices chaat masala to taste

Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn.

Add oil and make into a paste, add panch phora and stir until seeds start popping.

Add onion, over a medium heat and stir for 2 minutes, do not overcook.

Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices.

Add lemon juice and tomatoes, roughly chopping tomatoes while stirring.

Sprinkle Garam Masala over surface.

Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours.

Allow to cool, store in fridge and heat and serve next day.

Watch this video to see how easy it is to start your curry adventure

SKU:SKU3666.

Product Description

This Hemphill family recipe has been a favourite of cooks for over 50 years. (SML PKT)

CURRY POWDER MEDIUM MADRAS
Contains: Coriander Seed, Cumin, Turmeric, Fenugreek Seed, Ginger, Cinnamon, Chilli, Pepper, Cloves.

Description & Use: Herbie’s Spices Medium Curry Powder is a classic Madras-style of Indian Curry with a mid-range heat level of 5/10. This curry is suitable for all recipes that simply state to ‘add x amount of curry powder’. The following recipe is one Herbie makes on Saturdays for Sunday night dinner.

Nutritional Information: (spice mix only)

 
Per 100g
Energy (kj)
 1466.4
Protein (g)
 12.56
Fat (g) Total
 14.06
Fat (g) Saturated
 1.61
Carbohydrate (g)
 32.49
Sugars (g)
 15.94
Sodium (mg)
 56.61

Herbie’s Saturday Curry

2 tbs Herbie’s Spices medium curry
2 tbs oil 1 tbs Herbie’s Spices panch phora
1 onion chopped
500g beef, lamb or chicken cut into 2cm cubes
2 tsp lemon juice
400g can whole peeled tomatoes
2 tsp Herbie’s Spices garam masala
2 tbs tomato paste
8 Herbie’s Spices curry leaves
Salt or Herbie’s Spices chaat masala to taste

Heat a heavy based pan, add curry powder and dry roast, stirring continuously with a wooden spoon for around 2 minutes, being careful not to burn.

Add oil and make into a paste, add panch phora and stir until seeds start popping.

Add onion, over a medium heat and stir for 2 minutes, do not overcook.

Add meat, about 6 pieces at a time, making sure each piece is browned and coated with spices.

Add lemon juice and tomatoes, roughly chopping tomatoes while stirring.

Sprinkle Garam Masala over surface.

Add tomato paste, curry leaves and salt, stir and turn off heat, cover pot and place in oven at 125 degrees C. for 2 hours.

Allow to cool, store in fridge and heat and serve next day.

Watch this video to see how easy it is to start your curry adventure