Madras Curry Paste (in house)
Ingredients: Vegetable oil. tomato, vegetable ghee, sea salt, coriander seeds, cumin, garlic, onion, red chili, black pepper, mustard, fenugreek, turmeric, tamarind, curry leaves, Bengal chickpea flour.
No preservatives, no gluten. Vegan.
Made in-house a few bottles at a time, but priced so low as if it was produced by the millions! We want good food to be affordable by many.
How To Use:
Fry all your ingredients according to recipe. Dissolve 1 or more tablespoons Madras Curry Paste in hot water or coconut milk, then add it to the pot and stir. That’s it.
For a creamy South Indian sauce: stir fry 2 large onions and 4 cloves diced garlic. Add a small can of tomato paste and a can of coconut milk to the pot, stir well and let simmer. Add 2 tablespoons Madras curry paste and blend until smooth. Stick blender is safer. If you have to use a regular blender, please start on slowest speed taking care that the hot air has a safe escape route, otherwise you can cause serious harm to yourself. This sauce can be added to many other foods or rice.