Jamie Oliver Keralan Style Curry Paste 180g
£2.45
£1.36/100g
Jamie Oliver Keralan Style Curry Paste 180g
£2.45
£1.36/100g
Vegan
Vegetarian
Guideline Daily Amounts
Per 1/4 Jar
- Energy
- 283kJ
- 68kcal
- 3%of the reference intake
Description
Cooking Paste with Onion, Coconut, Coriander, Chilli and FenugreekThank you for buying this Jamie Oliver product! You're contributing to Jamie's Ministry of Food Foundation, which is on a mission to teach 1 million people to cook by 2030 Visit jamieoliver.com/MOFDiscover even more delicious inspiration at jamieoliver.comSpice up your life!"It's never been easier to whip up a whole world of flavour when you have my curry paste to hand. A beautiful mix of spices come together to ensure your dinners are winners every time.''
Big-Flavour Food Made EasyFresh & Fragrant Curry PasteChilli rating - Mild - 1Suitable for Vegans
Pack size: 180G
Ingredients
Red Onion [25%], Water, Ginger Purée, Ropeseed Oil, Desiccated Coconut [7%], White Wine Vinegar, Garlic Purée, Coriander Leaf [5%], Green Chilli Purée [2%], Ground Turmeric, Concentrated Lemon Juice, Salt, Chilli Powder, Mustard Seeds, Fenugreek Seed, Curry Leaf, Lime Zest
Allergy Information
For allergens, see ingredients in bold.
Number of uses
This jar serves 4
Net Contents
180g ℮
Preparation and Usage
Have Fun with Your Curry Paste...Marinate fish fillets, chicken, steaks or lamb chops for the barbecue Fish and meat will soak up the rich flavours of the paste beautifully. Rub some into raw meat/fish, leave for 30 minutes in the fridge - or overnight for maximum flavour - then grill.Spice up roast potatoesAfter parboiling potatoes, toss them with enough paste to lightly coat before roasting for next-level flavour.Brush over cauliflower wedges before roastingSimply brush over some of the paste to coat, roast the cauli for about half an hour or until tender, then serve in the centre of the table with daal, rice, crunchy leaf salad and plenty of raita.Add a bit of punch to a cheese toastie Try this and you'll never look back! Just spread a little paste on the inside of your bread before layering up and toasting for a wonderful flavour kick.For a Kerala-Style Chicken Curry for 41. Place a large wide saucepan with a little oil on a medium heat. Add 600g diced chicken and fry for 5 mins, or until golden.2. Add 1 jar of Jamie Oliver Aromatic Kerala paste stir through and fry for I min. before adding 400ml coconut milk.3. Simmer, stirring occasionally, until the meat is cooked through, about 15-20 mins. adding a little water if necessary.4. Add a couple of handfuls of pre-cooked veg and pulses, and simmer until hot through and the sauce is reduced, then taste and season to perfection.5. Finish with a squeeze of lemon or lime juice and some fresh chopped coriander, then serve with your favourite sides. Ensure food is piping hot throughout before serving.For a Veg/Fish/Seafood/Tofu CurryFollow the same steps, but stir in 600g of your chosen ingredient after the coconut milk, and simmer until cooked through.Tip: Marinate your meat, fish or tofu in a little paste before cooking for extra flavour.
| Typical Values | Per 100g | Per 1/4 Jar |
|---|---|---|
| Energy | 628kJ | 283kJ |
| - | 152kcal | 68kcal |
| Fat | 12.9g | 5.8g |
| of which saturates | 4.9g | 2.2g |
| Carbohydrate | 5.1g | 2.3g |
| of which sugars | 3.1g | 1.4g |
| Fibre | 3.3g | 1.5g |
| Protein | 2.2g | 1.0g |
| Salt | 1.3g | 0.59g |
| Serves 4 | - | - |
For best before end, see side of lidStore in a cool, dry place. Once opened, keep refrigerated and consume within 4 weeks.
Jar. Recyclable
Lid. Recyclable
DO NOT USE IF SAFETY BUTTON CAN BE PUSHED DOWN
Manufacturer Address
British Pepper & Spice,Unit 2 Reliant Close,Chandler's Ford Industrial Estate,Eastleigh,Hampshire,SO53 4ND.
Return to
British Pepper & Spice,Unit 2 Reliant Close,Chandler's Ford Industrial Estate,Eastleigh,Hampshire,SO53 4ND.info@britishpepper.co.uk
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