Chennai-style curry paste (formerly 'Tomato') ideal with tomato, vegetables, pork, chicken or fish A beautiful seeded curry paste which is quite different to any of the other available curry pastes. Consisting predominantly of seeded spices, it does not have as smooth a texture as the lamb or beef curry paste, however is just as delightful and popular. The fenugreek, fennel and other accompanying spices give this curry paste a very complimentary savoury flavour to 2 tins of diced tomatoes.
Recipe Suggestion, serves 2 - 4
1 large onion 1 - 2 tbsps cooking oil 50g Island Curries Chennai Paste 2 cans diced tomatos 1 bunch of fresh corriander Method
In hot pan, add oil and brown the onion thoroughly Add 2 cans 50g Island Curries Chennai Paste Reduce heat to low, simmering slowly for 20 mins Add chilli powder to taste, 1/4 teaspoon for Hot, 1/2 teaspoon for Very Hot Serve with Basmati rice prepared as per above (see Khorma recipe)
Garlic Ginger Canola oil Raw sugar Salt Garam masala Chilli powder Water Lemon juice Cumin seeds Coriander seeds Yellow mustard seeds Nigella seeds Fenugreek seeds
Place of origin