GOAN CUISINE SAUCES 320G

The Magic Pudding Tamworth
$13.50
BUTTER CHICKEN: An Indian all-time favourite, fragrant spices infused in rich tomato, spiked with the dark warmth of our very own blend of garam masala to bring you this aromatic delight with that essential velvet finish. A delicious curry base and marinade. Our Butter Chicken Masala packs a punch of flavour with or without the addition of butter and cream, sensational with chicken thighs and an excellent vegan curry with sweet potato, mushrooms, eggplant and red lentils.

TAMARIND CHUTNEY:This product displays a fine balance between the sweet and sour flavours of tamarind and apricot with a serious hit of chilli. Serve with curry and rice. Excellent with grilled and barbecued meats, as a dipping sauce for samosas and spring rolls.

TANDOORI MARINADE: Goan Cuisine?s Tandoori Marinade captures the distinctive heat of red chillies and the nip of clove centred in a fragrant base of warm spices and sweet-sour tamarind. This is a flavoursome full-bodied marinade excellent for bbq food: chicken, lamb, beef, pork, seafood, veggie skewers and roast potatoes. This unique spice blend is the perfect choice for a spicy tempered curry of chicken, lamb, beef or pork. A vegan curry of butternut pumpkin, black-eyed beans, swede and spinach hits the mark something sweet!

RED CURRY: A Goan classic ? red, hot and sour curry base and marinade. An essential in every Goan home ? with each claiming their own the best! The smooth sour-sweet of tamarind enhances a robust, layered blend of star anise, cloves, cinnamon and red chilli and presents a powerful, aromatic spice base. You can?t go wrong with a simple mouth-watering diced beef and potatoes Goan Red Curry for this one. Kidney beans, cauliflower, red peppers and mushrooms make a vibrant delicious vegan Goan red curry.

MANGO LIME CHUTNEY: An ideal savoury accompaniment to curries, corned beef, roast lamb, meat loaf, kebabs, spicy chicken dishes and rice. Add sour cream and use as a dip, and add to cheese platters. Excellent as a glaze for chicken, beef and pork skewers. With cold and barbecued meats, in sandwiches, focaccias and savoury briochez.

LIME PICKLE: This product exhibits the zest and sourness of Limes combined with the warmth of chilli and earthy notes of cummin and fennugreek. A perfect accompaniment to curries, skewers of grilled pork, chicken, fish and lamb.

EGGPLANT CAPSICUM PICKLE: Ideal as a topping for pizzas and flatbread. A delicious filling in sandwiches and as an accompaniment to pasta, rice and wok dishes. As part of mezze platters. In warm chargrilled beef/lamb salads and as an accompaniment to vegetarian meals.

CHILLI LIME SAMBAL: As an accompaniment to roast and cold meats, kebabs and koftas. As a glaze for beef and pork ribs, baked chicken and grilled sh. For chilli mayonnnaise and with sour cream for a spicy dip.

GREEN CURRY: A perfect balance of earthy, faintly bitter cumin, sharp piperine of black pepper and the citrus undertones of fresh coriander. The distinctive heat from black pepper is well grounded by cumin to bring you our traditional Goan Green Curry! Growing up, a Sunday lunch favourite at home was Chicken Green Curry with green peas and cubed potatoes, eaten with a pilaf or whole wheat chapattis to mop up the delicious gravy! A vegan curry of winter melon, zucchini, spinach, snake beans and green peas goes down a treat

YELLOW CURRY: Goan Cuisine?s superb Goan Yellow Curry base and marinade of aromatic fresh turmeric root, earthy cumin, sweet toasty coriander and warm red chilli. A much-loved mainstay, delectable yellow fish curry with fresh green mango slivers simmered through. A delicious chicken curry for the whole family or a hearty vegan option with green beans, cabbage, corn cob wedges, red peppers, potatoes and tofu.

VINDALHO MASALA: Quintessentially Goan, Vindalho Masala, our aromatic curry base and marinade of green cardamom and chilli. Warm and sweetly pungent cardamom with its lemony undertones dominates this spice array with a tantalising bite of chilli! Vindalho of pork belly is a classic delicacy for special occasion, while chicken thighs work well for a weekday curry with chunks of potato soaking up the gravy for a wholesome delicious meal. Vindalho of seasonal vegetables with chick peas thrown in to round it off nicely makes a beautiful one bowl meal!

TOMATO KASAUNDI: Perfect as a filling in sandwiches, tacos and pizzas, and an ideal accompaniment to pasta, rice and other meals. Spices up dishes, such as red lentils, egg curry, poached fish. As part of an onion base for pilafs and wok vegetables.

GREEN CHILLI JAM: An accompaniment to fish cakes, salmon patties, battered seafood, green chilli mussels, with cold and barbecued meats, in sandwiches and an ideal accompaniment to curry and rice. As an ingredient in savoury crepe fillings and chilli mayo/dip.

EGGPLANT KASAUNDI: An appetising filling in sandwiches, a savoury dip and a versatile accompaniment to cold meats, roast, pasta, rice and other meals. Spice up soups and casseroles or add to dressings, chunky or blended. As part of an onion base for pilafs.