- PASTES
Use our condiment pastes to spice up continental cooking, produce quick
and easy meals or try your hand at traditional Indian fare- all
guaranteed to make them follow their noses to the kitchen!
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- Singapore Noodles
- Ingredients
500 g noodles
2 large carrots
½ cup shredded cabbage
2 large capsicum
3 spring onions (bulbs with greens)
3 teaspoons Ferns' Hot Curry Paste
1 tablespoon garlic (finely chopped)
1 tablespoon ginger (finely chopped)
½ cup oil
2 tablespoons tomato sauce (optional) Seasoning of salt and soy sauce
- Method
Chop fine the ginger, garlic and spring onions. Boil the noodles and
toss with salt and oil. Cut carrots and capsicums into long, thin
strips. Shred the cabbage. Heat oil in a wok. Add finely chopped ginger
and garlic. Stir fry all vegetables for ½ a minute. Add the Ferns' Hot
Curry Paste and then the noodles. Stir fry on a high flame for a minute
or two. Add a dash of soy sauce, tomato sauce and salt to taste. Serve
with garnish of chopped spring onion greens.
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- Lentil & Spinach Curry
- Ingredients
75g yellow lentils (moong dal)
450ml water
450g chopped spinach
3 tablespoons oil
1 teaspoon whole mustard seeds
2 tomatoes, chopped
Salt to taste
2 tablespoons Ferns' Hot Curry Paste
50g unsalted butter
Method
Roast lentils in a thick bottomed pan over a gentle heat for 5
minutes or until light golden brown. Add water, bring to a boil and
simmer for 20 minutes or until tender. Set aside. In another pan heat
oil and fry mustard seeds until they splutter. Add the tomatoes, Ferns'
Hot Curry Paste, salt and spinach. Stir fry for 5 minutes. Finally, stir
in butter and serve.
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- Cauliflower and Pea Curry
Ingredients
1 medium size cauliflower
½ cup shelled green peas
2 teaspoons Ferns' Hot Curry Paste
3 tablespoons tomato paste
3 onions
1 cup coconut milk/cream
A few sprigs coriander leaves
Salt to taste
¼ cup oil
1 teaspoon garlic
Method
Cut cauliflower into florets. Make a paste of tomatoes and onions. Heat
oil. Add onion and tomato paste, fry until lightly coloured. Add garlic
paste, Ferns' Hot Curry Paste, cauliflower and peas and sauté for a few
seconds. Add ½ cup water. Bring to a boil, add salt, coconut cream and
simmer for 10-15 minutes. Garnish with chopped coriander leaves
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- Bagara Baingan
Ingredients
250 g small brinjals/ aubergines
½ coconut
2 onions - chopped.
1 teaspoon sesame seeds
1 tablespoon tamarind pulp
½ tsp jaggery [Palm Sugar]
½ teaspoon Ferns' Hot Curry Paste
6 cloves garlic
Salt to taste
½ cup oil
4-5 curry leaves
2- 3 green chillies (remove seeds and slit)
½ teaspoon mustard seeds
¼ teaspoon asafœtida (hing)
½ teaspoon turmeric powder
Method
Slit brinjals lengthwise, deep fry & keep aside. Grind together onions,
garlic and coconut to a smooth paste. Add tamarind pulp and Ferns' Hot
Curry Paste to the masala. Roast and powder sesame seeds. In the same
oil, add green chillies, ground masala and fry on a slow flame until fat
leaves the masala. Add sesame seed powder simmer for 5 minutes. Add
jaggery and salt and temper with mustard seeds, hing [Asofetida] and
curry leaves. Add fried brinjals, sauté and serve.
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- Hot and Sour Mackerels
Ingredients
½ kg mackerels
¼ cup tamarind pulp
7 to 8 flakes garlic
1½ teaspoon salt
2 teaspoons Ferns' Hot Curry Paste
2 tablespoons oil
Method
Clean and wash mackerels. Make gashes on the surface or slit in half.
Marinate with garlic paste, salt and half the Ferns' Hot Curry Paste.
Heat oil and a few flakes of garlic and remaining Hot Curry Paste.
Sauté for 1 minute. Add mackerels, tamarind pulp, salt and water just
enough to cover the mackerels.
Serve hot with plain boiled rice.
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- Hot Garlic Prawns
Ingredients
1 kg large prawns or 500g shelled shrimps 1 tablespoon vinegar
1 teaspoon garlic paste
1 tablespoon tomato paste
Pinch of ajinomoto
2 teaspoons Ferns' Hot Curry Paste
¾ cup corn flour
¼ cup refined flour
2 eggs
8 -10 cloves garlic
½ bunch spring onions
Method
Shell and de-vein prawns. Wash and marinate with salt, vinegar and
garlic paste. Heat oil. Add finely chopped garlic and tomato paste. Add
½ cup water, salt, Ferns' Hot Curry Paste and ajinomoto. Simmer for 10
minutes. Make a paste with 2 tablespoons corn flour and a little water
and stir into the sauce to thicken. Make a batter with corn flour,
refined flour and 2 eggs and salt to taste. Dip the prawns in batter and
deep fry in hot oil. Add the prawns to the hot garlic sauce. Garnish
with finely chopped spring onion greens and decorate with spring onion
flowers.
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- Fried Fish
Ingredients
¾ kg Pomfret /Sole
2 teaspoons ginger paste
2 teaspoons garlic paste
2 teaspoons Ferns' Mild Curry Paste
½ cup chick pea flour (besan)
1 cup rice flour
2 lemons
Salt to taste
Oil for frying
Method
Clean wash and cut fish into even slices. Marinate the fish with salt,
Ferns' Mild Curry Paste, ginger-garlic paste and juice of 1 lemon for at
least 1 hour. Sieve together the chickpea flour and rice flour. Coat the
fish slices with flour mixture and deep fry till golden brown. Serve hot
with slices of lemon.
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- Chicken Korma
Ingredients
1 medium onion, chopped fine
2 tablespoons vegetable oil
½ kg chicken breast, cubed
2 tablespoons Ferns' Mild Curry Paste
150 ml water
2 tablespoons ground almonds/ cashew nuts
3 tablespoons double cream or yogurt
Method
Fry onion in oil till golden brown. Add the chicken and Ferns' Mild
Curry Paste and stir fry for 10 minutes. Add water, cover tightly and
simmer for 10 minutes, till chicken is tender, adding more water, if
required. Stir in cream (or yogurt) and ground nuts and serve.
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- Tangy Prawn Curry
Ingredients
500g prawns, shelled, de-veined
1 tablespoon lemon juice
1 tablespoon clarified butter (ghee)/ oil
3 tomatoes, quartered
10 garlic cloves
1" ginger, cut into fine strips
2 green chillis, slit
2 tablespoons Ferns' Mild Curry Paste
Salt to taste
Method
Marinate prawns in lemon juice for 10 minutes. Wash and set aside. Heat
ghee or oil and add tomatoes. Stir and add the garlic, ginger and green
chillis. Sauté till tomatoes are soft, but not broken. Add Ferns' Mild
Curry Paste and fry. Add ½ cup water and bring to the boil. Lastly add
prawns and simmer for 10 minutes till cooked.
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- Shahi Chicken
Ingredients
1 chicken (approx.1 kg)
2 cups boiled onion paste
¼ teaspoon turmeric powder
2½ teaspoons Ferns' Mild Curry Paste
1½ teaspoon ginger garlic paste
¼ cup curd / yogurt
¼ cup cream
¼ cup cashew nut paste
Almonds, cashew nuts, raisins for garnish
Salt to taste
Method
Joint the chicken and marinate with ginger-garlic paste, Ferns' Mild
Curry Paste and beaten curd. Heat oil, fry the boiled onion paste until
raw flavour is lost, add the turmeric. Add the chicken pieces and fry
well. Add the remaining marinade liquid and 1 cup hot water. Cover and
cook until chicken is tender. Stir in the cashew nut paste and cream.
Simmer for 5 minutes. Garnish with almond slivers and raisins. Serve hot
with parathas.
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- Tadka Dal
Ingredients
75g red lentils (masoor dal)
75g split yellow peas, soaked overnight
450ml water
½ teaspoon turmeric powder
½ teaspoon salt
1 tablespoon Ferns' Mild Curry Paste
1" piece ginger, sliced fine
5 cloves garlic, crushed
2 tablespoons pure ghee or oil
1 medium onion, thinly sliced
For tadka
1 teaspoon onion seeds
1 teaspoon whole mustard seeds
Method
Wash the lentils and peas. Bring water to boil, add turmeric, salt,
Ferns' Mild Curry Paste, ginger, garlic and pulses. Cover and simmer for
15-20 minutes, until the lentils are soft. Mash the mixture to a thick
sauce and simmer for a few minutes. Just before serving, heat
ghee separately and fry the mixed seeds till the mustard seeds
splutter. Immediately add onions and fry till golden brown. Pour the
hot mixture (tadka) over the dal and serve.
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- Vegetable Kofta Curry
Ingredients
For the Kofta
3 - 4 medium size potatoes
1 medium size carrot
1 small cauliflower
7 - 8 French beans
¼ cup green peas (shelled)
2 onions (optional)
1 teaspoon cummin (jeera) powder
1 teaspoon coriander (dhania) seed pdr
½ teaspoon ginger paste
½ teaspoon garlic paste
3 green chillies
Few sprigs coriander leaves
1 cup corn flour or chick pea flour
Salt to taste
For the Gravy
2 ½ teaspoons Ferns' Mild Curry Paste
¼ cup curd
½ cup cream
¼ cup cheese
½ cup coconut milk/ cream
1 cup boiled onion paste
¼ teaspoon turmeric
½ teaspoon ginger garlic paste
¼ cup cashew nut paste
Method:
Boil and mash potatoes. Chop finely all the vegetables. Heat oil. Add
onions, chopped vegetables, salt, cummin and coriander powder. Sauté
until vegetables are soft. The mixture should be dry. Remove from heat
and cool. Add boiled mashed potatoes, green chillies and ginger and
garlic paste. Shape into equal round portions, dip in corn flour or
chick-pea flour and deep fry to a golden brown colour. Heat oil, add
onion paste and fry until lightly coloured. Then add
Ferns' Mild Curry Paste, ginger garlic paste and turmeric and salt. Add
water to make a thick gravy simmer for 10 minutes. Stir in the coconut
milk or cream. Put fried 'koftas' into the gravy and simmer for 1
minute. Serve garnished with grated cheese and chopped coriander leaves.
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- Murg Massallam
Ingredients
1 chicken (1-1½ kg)
2 tablespoons ginger garlic paste
1 inch stick cinnamon
2 cardamom
2 cloves
1½ cups onion paste
4 tablespoons tomato paste
3 teaspoons Ferns' Mild Curry Paste
Salt to taste
¼ cup oil / ghee
1 egg
Few sprigs coriander leaves
Method
Clean and joint chicken into 4-6 pieces. Apply salt and ginger-garlic
paste, and Ferns' Mild Curry Paste on the chicken pieces and marinate
for ½ hour. Heat fat. Add whole spices, onion and tomato pastes and
sauté until fat separates from the mixture. Add marinated chicken
pieces and sauté for 4-5 minutes. Add 1½ cups of stock or water, cover
and cook until tender. The gravy should be thick and coating the
chicken pieces. Garnish with hard boiled egg and chopped coriander
leaves.
A variation of this dish can be made by stuffing the masala into a whole
chicken and roasting it in a hot oven.
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- Rajmah
Ingredients
200 g or 1 large cup Rajmah/ Kidney beans
4 onions
1 cup tomato paste
2½ teaspoon Ferns' Mild Curry Paste
½ teaspoon ginger juliennes
½ teaspoon chopped garlic
Few sprigs coriander leaves
¼ cup oil
2 sticks cinnamon
2 pods cardamom
2 cloves
2 bay leaves
Salt to taste
Method
Soak the rajmah overnight. Pressure cook for 20 minutes until soft.
Heat oil in a pan, add whole spices, chopped onion and fry until golden
in colour. Add chopped garlic, ginger juliennes, and tomato paste. Fry
until fat separates from the mixture. Add Ferns' Mild Curry Paste,
sauté for 2 minutes. Add boiled rajmah and salt. Simmer for 10 minutes.
Garnish with chopped coriander leaves. Serve with Indian bread of your
choice.
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- Kadhai Paneer
Ingredients
½ kg cottage cheese (paneer)
1 teaspoon ginger garlic paste
2 tablespoons tomato purée
1 teaspoon fenugreek powder
1 teaspoon cumin (jeera) powder
1 teaspoon coriander (dhania) powder
¼ cup cream
2 teaspoons Ferns' Mild Curry Paste
Few sprigs coriander leaves
2 teaspoons sugar
Method
Cut paneer into even cubes and marinate with salt, cumin powder and
coriander powder. Heat oil, add ginger garlic paste. Sauté for 30
seconds and add Ferns' Mild Curry Paste. Stir for one minute. Add tomato
purée and sauté until oil separates from the mixture. Add the paneer
pieces and ½ cup water. Adjust the salt and simmer for 10 minutes. Stir
in the cream, fenugreek powder and sugar. Serve hot garnished with
chopped coriander leaves and ginger juliennes.
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- Pork Vindaloo
Ingredients
500g lean pork, cubed
2 tablespoons oil
2 onions, finely sliced
4 cloves garlic, crushed
¼ cup tamarind pulp
2 tablespoons vinegar
2 tablespoons Ferns Vindaloo Curry Paste
Salt to taste
½ teaspoon sugar
Method
Fry onions in oil till golden brown. Add crushed garlic and stir fry.
Add Ferns' Vindaloo Curry Paste, vinegar and fry. Add pork pieces and
fry for 2 minutes more. Add tamarind pulp, salt and 1 cup warm water.
Simmer till pork is cooked and gravy is thick. Remove from fire and
sprinkle with sugar. Stir and serve.
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- Masala Lamb Chops
Ingredients
4 lamb chops or cutlets
2 tablespoons Ferns' Vindaloo Curry Paste
2" piece fresh ginger, chopped
2 cloves garlic, chopped
150 ml water
Salt to taste
1 egg, beaten
Oil for shallow frying
Ferns' Sweet Mango Chutney to serve
Method
Place the chops in a large saucepan with the Ferns' Vindaloo Curry
Paste, ginger, garlic, water and salt. Bring to the boil, cover and
simmer for 20-25 minutes until the meat is tender. Remove the chops
from pan with a slotted spoon. Dip each chop in beaten egg and shallow
fry till golden. Serve with Ferns' Sweet Mango Chutney.
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- Egg Vindaloo
Ingredients
6 eggs
2 medium sized potatoes
2½ tablespoons tomato purée
10 ml vinegar
½ teaspoon ginger paste
½ teaspoon garlic paste
1 teaspoon black peppercorns
2 teaspoons Ferns' Vindaloo Curry Paste
2 cups chopped onions
50 ml (¼ cup) oil
Salt to taste
Method
Grind onions to a fine paste. Boil the eggs, shell and keep aside. Heat
oil, add onions and tomato paste, fry until oil separates from the
masala. Add ginger and garlic pastes and fry for 1 minute. Add Ferns'
Vindaloo Curry Paste, potatoes and salt. Add water and bring to a boil,
simmer until potatoes are cooked. Add vinegar and crushed peppercorns
and sugar. Add the eggs simmer for 2 minutes. Serve hot garnished with
grated boiled egg white and chopped coriander.
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- Spicy Fish Curry
Ingredients
1 kg fish slices or steaks
3 tablespoons oil
1 onion, sliced fine
1 teaspoon ginger and garlic paste
1 tablespoon Ferns' Vindaloo Curry Paste
2 green chillis, slit
½ cup tamarind pulp
4 tablespoons coconut cream & ¼ cup water or ½ cup coconut milk
Salt to taste
Method
Wash fish, apply ½ teaspoon salt and set aside. Heat oil and fry onion
till translucent. Add ginger and garlic paste and stir-fry. Add Ferns'
Vindaloo Curry Paste and fry. Add green
chillies and fry for ½ minute. Add half the tamarind pulp, the water and
coconut cream or coconut milk. When boiling, put in the fish pieces, one
at a time. Simmer for a scant 5 minutes, add remaining tamarind pulp and
salt to taste.
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- Bachelor's Chicken Pulao
Ingredients
1 onion, chopped fine
2 cloves garlic, chopped
1 tomato, chopped
2 tablespoons oil
3 teaspoons Ferns' Vindaloo Curry Paste
500g chicken pieces
2½ cups water
350g Basmati rice
½ teaspoon sugar
Method
Heat the oil in a pressure cooker. Add onion and fry till golden brown.
Add garlic and fry. Add tomato and fry till soft. Add Ferns' Vindaloo
Curry Paste and fry for a minute. Put in the chicken pieces one by one.
When boiling, add heated water and close lid. Bring under pressure and
cook for 8 minutes. Wash rice and drain. Cool cooker under running water
till pressure is released. Open lid and place on fire. Add rice
and ½ cup water. Close lid and pressure cook for a further 10 minutes.
When ready to eat, open lid and serve.
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- Prawns Peri Peri
Ingredients
1 kg large size prawns or 500g shelled shrimps
2½ tablespoons vinegar
1½ teaspoons Ferns' Vindaloo Curry Paste
Salt to taste
4 tablespoons oil
2 teaspoons garlic paste
Method
De-vein the prawns/shrimps. Wash thoroughly, apply salt and vinegar and
keep aside. Heat oil, add garlic paste and shrimps, sauté for 2 to 3
minutes. Add Ferns' Vindaloo Curry Paste and fry on a slow fire. Add ½
cup water and cook until shrimps are tender. Add salt and vinegar,
garnish with chopped coriander leaves. Serve hot with boiled rice or a
bread of your choice.
© Ferns Pickles. All Rights Reserved.
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