CURRY ON COOKING
Spice sisters Nilam and Veena create a small range of spice blends using traditional recipes, which they sell to curry addicts at markets and through their website. Being curry lovers, when we were approached by the spicey pair we were intrigued and happily cooked up their sample we received almost immediately. The verdict was great so we started a conversation about buying in bulk, which would enable our customers in South Manchester to buy the mixes without any packaging.
There are 7 blends to choose from, all of which are free from gluten, sugar, msg, nuts, additives and preservatives.
They’re priced at just £0.80 / 10g. 30g would make a curry that serves 4 people, so you can buy as much as little as you like, enough for a big banquet if you want!
Below is a list of all the curry blends, with a list of ingredients and an easy to follow recipe.
BALTI
Almost like a saucy stir fry, it’s said to have been invented in the UK.
Serves 4, medium spice.
INGREDIENTS
30g Curry on Cooking Balti mix
700g diced meat (chicken/beef/lamb) or mixed vegetables
3 tablespoons oil
2 garlic cloves
2 medium onions
1 green pepper, sliced
1 tin chopped tomatoes
INSTRUCTIONS
Heat the oil in wok or pan, fry the onions and garlic until golden brown
Add tomatoes and balti mix
Add pepper and other veg or meat
Simmer for 20 minutes
Check meat / veg is cooked, keep simmering until it’s cooked thoroughly, add water if necessary.
Curry kit ingredients: sea salt, turmeric, paprika, ginger, coriander, chilli, fenugreek leaves, cumin, cinnamon, black pepper & cloves.
BIRYANI RICE
An Indian classic rice dish, perfect accompaniment to any curry.
Serves 4, mild spice.
INGREDIENTS
30g Curry on Cooking Biryani mix
500g uncooked basmati rice
2 tablespoons oil
1 medium onion
1 cup frozen/fresh pean or 1 cup mixed vegetables/meat
INSTRUCTIONS
Wash and cook the rice
Heat oil in frying pan and fry the onions
Add the peas/meat/vegetables
Stir until cooked
Add the biryani mix
Keep stirring and fry for 1 minute
Add a splash of water and mix until most of it evaporates
Mix thoroughly with the rice and serve.
Curry kit ingredients: sea salt, turmeric, paprika, nigella, mustard seeds, cumin seeds, ginger, coriander, fenugreek leaves, cumin, cinnamon, black pepper & cloves.
Allergy advice - for allergens, see ingredients in bold.
BOMBAY POTATOES
More than just a bit on the side, this potato dish can be served instead of rice.
Serves 4, mild/medium spice.
INGREDIENTS
30g Curry on Cooking Bombay potatoes mix
750g potatoes
3 tablespoons oil
1 medium onion
2 garlic cloves
INSTRUCTIONS
Wash and chop potatoes into 1cm cubes
Boil until cooked and drain well
Heat oil in frying pan and fry onion and garlic
Add Curry on Cooking Bombay potatoes mix
Stir and cook for 1 minute
Add a splash of water and mix until most of it evaporates
Add the mixture to the potatoes, gently mix through
Adjust seasoning and serve
Curry kit ingredients: sea salt, turmeric, paprika, nigella, mustard seeds, cumin seeds, ginger, coriander, fenugreek leaves, chilli, cumin, cinnamon, black pepper & cloves.
Allergy advice - for allergens, see ingredients in bold.
JALFREZI
A marinated Indian dish that’s a bit hot!
Serves 4, hot spice.
INGREDIENTS
30g Curry on Cooking Jalfrezi mix
700g diced meat (chicken/lamb/beef) or mixed vegetables
3 tablespoons oil
2 cloves garlic
2 medium onoins
1 red or green pepper
1 tin tomatoes
INSTRUCTIONS
Place Curry on Cooking Jalfrezi mix into a bowl
Add 200ml water to create a marinade
Mix in the diced meat or vegetables
Cover and leave
Heat oil in a wok or pan, fry the onions and garlic
Cook until golden in colour
Add the tomatoes and peppers
Cook for a further 1 minute
Add the marinated meat/vegetables
Cook for 20 minutes
Add water if needed to stop it from sticking
Simmer until cooked
Adjust seasoning if necessary and serve with cooked basmati rice
Curry kit ingredients: ginger, sea salt, turmeric, chilli, paprika, coriander, fenugreek leaves, cumin, cinnamon, black pepper & cloves.
KORMA
A creamy and fragrant curry, not just for wimps.
Serves 4, mild spice.
INGREDIENTS
30g Curry on Cooking Korma mix
800g diced meat (chicken/beef/lamb) or mixed vegetables
3 tablespoons oil
2 garlic cloves
1 large onion
1 tin chopped tomatoes
2 tablespoons ground almonds
4 tablespoons double cream
4 tablespoons plain yoghurt
INSTRUCTIONS
Heat oil in a pan, fry garlic and onions
Add meat or vegetables and mix in the Curry on Cooking Korma mix
Cook for 2 minutes on a medium heat
Mix in the tomatoes
Simmer for 15 minutes on a medium heat until the sauce reduces
Add water if needed to stop it from sticking
Stir in the almonds, cream and yoghurt
Cook gently for 2-4 minutes, season if necessary and serve
Curry kit ingredients: ginger, sea salt, turmeric, coriander, fenugreek leaves, paprika, cumin, cinnamon, black pepper & cloves.
MADRAS
A vibrant hot and spicy dish originating from Southern India, madras is traditionally made with vegetables.
Serves 4, very hot.
INGREDIENTS
30g Curry on Cooking Madras mix
700g diced meat (chicken/beef/lamb) or mixed vegetables
3 tablespoons oil
2 garlic cloves
2 medium onions
1 tin chopped tomatoes
INSTRUCTIONS
Place 30g Curry on Cooking Madras mix into a mixing bowl
Add 200m water to create a marinade
Add your choice of meat or vegetables
Cover and leave
Heat oil in a wok or pan, fry onions and garlic
Cook until golden in colour
Add tomatoes
Cook for a further 1 minute
Add the marinated meat or vegetables
Cook for 20 minutes
Add water if needed to stop it from sticking
Simmer until cooked
Adjust seasoning if necessary and serve
Curry kit ingredients: chilli, coriander, turmeric, ginger, sea salt, paprika, fenugreek leaves, cumin, sea salt, garlic, fennel, mustard, black pepper, cinnamon & cloves.
Allergy advice - for allergens, see ingredients in bold.
TIKKA MASALA
A creamy spiced tomato dish with a hint of lemon, said to be the nation’s favourite dish.
Serves 4, mild spice.
INGREDIENTS
30g Curry on Cooking Tikka Masala mix
3 tablespoons oil
2 garlic cloves
2 medium onions
1kg diced chicken breast or mixed vegetables
½ can chopped tomatoes
100ml tablespoons single cream
Juice of half a lemon
INSTRUCTIONS
Heat the oil in a wok or pan, fry the garlic and onions until soft
Add vegetables/chicken and cook until cooked
Add Curry on Cooking Tikka Masala mix and stir in
Mix in the tomatoes
Cook for 10 minutes
Add a splash of water to stop sticking
Stir in the cream
Add the lemon and cook for a further 3 minutes
Adjust seasoning if necessary and serve with basmati rice.
Spice mix ingredients: ginger, sea salt, turmeric, coriander, paprika, fenugreek leaves, cumin, cinnamon, black pepper & cloves.
All ingredients, recipe suggestions and allergy advice from Curry on Cooking: https://www.curryoncooking.com/