Indian Curry Sauces To Warm Up Any Winter’s Evening
INDIAN CURRY SAUCES TO WARM UP ANY WINTER’S EVENING
OGILVIE & CO.’S WINTER WARMING INDIAN CURRY SAUCES
EXPERIENCE THE TASTE AND AROMA OF INDIAN CUISINE IN YOUR OWN HOME
VINDALOO WITH GARAM MASALA & CURRY LEAVES
A curry with a unique sharp and pungent taste. Best used with lamb or beef. You can also create a curry using chicken, prawn, or fish. This traditional dish originated in Goa, on the West Coast of India. The hot spices are ground in vinegar to give this curry its unique sharp and pungent taste. Simply fry off some onion in a pan then add the meat to brown. Cover with the Vindaloo sauce and simmer until meat is cooked. You can add vegetables like potato, carrot or beans to the curry to make it a bigger meal. Serve with steamed rice.
MAKHNI WITH GARLIC & SPICES
A silky rich sauce with a captivating flavour best used with chicken. Stir in some thickened cream just before serving for the ultimate Butter Chicken. This world famous sauce has a captivating flavour with a silky rich texture create by the blending of tomatoes, butter, cream and spices. A curry originating in the Punjab, in North India, this sauce is best made with chicken. Simmer meat in sauce until cooked and serve with jasmine rice and pappadums.
JAHL FREZI WITH GREEN CHILLI & RED PEPPER
A thick sauce traditionally used in classical chicken dishes and enhanced with whole spices, onions and capsicum. Prawn or vegetables can also be used to make a delicious curry. Just cover 1kg of chicken pieces with this sauce and simmer until cooked. Serve with steamed rice and condiments like the O WOW by Ogilvie Mango Chutney.
ROGAN JOSH WITH TOMATO & RED PEPPER
This aromatic curry sauce is traditionally cooked with lamb, but can be used with other meats and vegetables. Originating form exotic Kashmir in North India, this aromatic curry sauce is a tomato and red pepper based dish traditionally cooked with lamb. Rogan Josh, translated “red lamb”, derives its colour from the Kashmiri red chillies and although its recipe varies widely across different regions and generally includes lamb, onions and a mixture of spices. This sauce may also be used with other meat and vegetables served with yoghurt and fresh chopped coriander.
MADRAS WITH LEMON, CHILLI & BLACK PEPPER
Versatile, this hot and spicy sauce makes a great chicken, lamb or beef curry. This hot but delicious curry is named after Madras (now Chenai) in Southern India. The hot and spicy qualities of this dish are created with mustard seeds, curry leaves and chillies. To temper the heat aspects of this curry, serve with the Angus Ogilvie Spiced Mango & Lime Chutney and plenty of plain yoghurt as a condiment.
MALABARI WITH COCONUT CREAM & CASHEW
Quick and simple, this sauce is sensational with prawns. You can also use any firm white fish meat to make a truly delicious meal. This curry has originated from the southern Indian coast of Malabari. Here the spices are dry roasted, ground and cooked in a creamy coconut sauce. The fruits of the sea always found their way into this curry. Quick and simple, just simmer the prawns or fish in this sauce and serve with steamed rice.
These delicious winter curry sauces can be bought from any of our 3 market locations!