Veg- In a hot pan stir-fry steamed or boiled vegetables with the marinade.
Poultry & Red Meats– Incorporate into 200g of thick yoghurt and marinate (30-60min for poultry & 2-4 hours for red meats). Cook on BBQ or roast in hot oven.
Seafood- Marinate fish (firm) or prawns for 15mts and cook on BBQ or pan.
Curry - red meat/poultry/veg
Sauté 2 chopped onion till brown. Add 1 large diced tomato & 90g of the marinade, fry for 2mts. Add 250g yoghurt and fry for a further 2 minutes. Add in 500g of red meat/poultry/veg (eggplant/potato) & stir to coat well. Add 300ml water & bring to the boil. Season & cook on low heat till done. Serve garnished with fresh coriander.
Gluten, nut and diary free and absolutely, positively natural!
Silver Medal,Royal Melbourne Fine Food awards-2016
Silver Medal,Hobart Fine Food awards-2016
Ingredients: Garlic, Spices (inc. dry Red chilli), Extra Virgin Olive Oil, Ginger, Lime juice, Vinegar, Sea Salt.
Serving - 180g pouch is sufficient for 1.5-2kg meat/poultry/seafood/veg (approx. 8 serves).