Awesome Indian Relish

 

A brilliant spicy, hot, tangy relish chutney, forget salsas, this is what you want and Im not telling fibs. Believe me, this is good stuff.


 Absolutely goes with everything......


NOW IN STOCK

Pommies Are Back

Now In Stock

Authentic Indian Ready Made Meals

Ashoka, famous for it's pickles has introduced ready made Indian meals, which can be boiled in the bag or microwaved. With over 23 varieties you too choose from. 

Now In Stock

Bombay Mix - Probably the best snack in the world.

Cofresh Bombay Mix available in 5oogms

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Three Authentic Indian Sauces

Tamrind Date Sauce: sweet and sour sauce, this particular version is spiced up with a kick, great with samosas & cassava chips.


Garlic Red Chilli Sauce: fiery garlic sauce with added spices, compliments anything from chips to spring rolls.

Coriander Mint Sauce: coriander, mint, chillies, ginger and spices make this an excellent dip for kebabs and other savoury snacks.

Baby Aubergines

Baby Aubergines are coming at the moment and can be used in a variety of dishes.

An Authentic Lamb Curry Recipe

Ingredients

1.2 kg Boneless Lamb Shoulder Chunks

1tbsp garlic paste

1tbsp ginger paste

1tbsp green chilli paste

250gms natural plain yogurt whipped

700ml water

1tsp turmeric powder

1tsp chilli powder

½tsp ground cumin

1/2tsp ground black pepper

2 large onions finely chopped (400gm)

8tbsp sunflower oil

10-12 whole black peppercorns

1tbsp cumin seeds

25gms fresh coriander finely chopped

2 tbsp tomato puree

3tbsp almond powder

Preparation

In a large bowl pour in the yogurt, water and whisk together.

Add the garlic, ginger, green chilli paste, turmeric, chilli powder, ground cumin, ground black pepper and whisk once more.

Now add in the lamb chunks and stir in.

This marinate can be used straightaway or left over night for best results.

Cooking

Heat up the oil in a large pot on a medium to high heat. Once the oil is hot, add in the cumin seeds and whole black peppercorns. Allow to crackle for 30 seconds, before adding in the onions and allow to saute.

Allow the onions to brown throughout, the key to a good curry!

Throw in the finely chopped coriander and stir in for 30 seconds before adding the lamb mixture and bring to a boil. 

Once boiling, lower heat and allow to simmer for 45 minutes with a tight lid, like the one in the picture, with some cold water in it, occasionally stirring. This keeps the steam from escaping, allowing the meat to cook quicker. 

Remove lid and add salt, tomato puree and almond powder, stir and simmer for a further 15 minutes with the lid off before serving hot.

Sapodilla, Sapota or Chikoo

The brown round fruit which looks similar to potatoes, can grow to as big as the size of a snooker ball and weigh up to 150gms. A soft sweet melting flesh when ripe, with resemblance to caramel, at the centre a black seed. 

Health Benefits of Chikoo

In Stock

Prawn Balchao Pickle

Authentic home made Goan Prawn Balchao Pickle

A perfect prawn relish that goes with everything.

Delicious eaten with rice dishes

Tasty on crispy bread & crackers

Mix with yogurt or mayo as a spicy dip

In Stock Now

The Perfect Tea Masala

JB's Tea Masala has been a popular spice mix for Chai with our customers for many years. Consisting of Black pepper, Cinnamon, Ginger & Cardamom, it makes that perfect cuppa.

NIK NAKS

Everyone knows the Nice 'n' Spicy (Orange bag) Nik Naks, a corn snack infused with real spice; all you could say was nice, licking every surface area of your fingers, before you opened another packet.

Spice it up even further...............

 

The Indian Nik Naks

Introducing; Chilli Chatka, Green Chutney Rajasthani Style & Masala Munch 

Recipe Cards

A New Recipe Card  Every Week

Bem Vindo

Welcome to the Nando's Peri Peri Sauce Range

     In Stock Now

Hot Prawn Curry

Ingredients

500gm Black Tiger Prawns

2 Large Red Onions, finely chopped

2-4 Fresh Red Chillies, finely chopped/sliced

1 tablespoon finely crushed ginger

4 large tomatoes crushed/liquidised

1tsp Ajwain Seeds

2 whole dry red chillies

6tbsp sunflower/olive oil

1Tin Coconut milk

1tsp ground coriander

1tsp ground turmeric

1tsp chilli powder

½ tsp ground white pepper

½ tbsp fresh lemon juice

1½ tsp salt

Serves 4

Heat the oil in large wok on a medium heat. Once hot throw in the ajwain seeds and dry red chillies and stir fry for 30 seconds.

Add the chopped onions, ginger and fresh red chillies and stir fry until the onions have caramelised and browned slightly.

Sprinkle in the ground coriander, turmeric, chilli powder and ground white pepper and stir in for a minute.

Throw in the fresh tomatoes and stir fry for 10 minutes.

Lower heat and pour the coconut milk in, stir and allow too simmer for 20 minutes. 

Now add in the king prawns, salt, lemon juice, stir and allow too cook for a further 10 minutes.