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Mixed Vegetable Curry Spice Blend

$11.90

Mixed Vegetable Curry is a rich and creamy dish of spicy coconut soup based on assorted vegetables such as cabbage, lady’s finger, eggplant, long beans and carrot. It is often naturally sweetened with dried shrimps to achieve a hearty bowl of curry vegetables which goes well with rice and fried vermicelli.

Ingredients: Coriander, Fennel, Cumin, Turmeric, Chili, Garlic, Candlenut, Himalayan Pink Salt, Cardamom, Black Pepper, Fenugreek.

All natural with no preservatives, no MSG.

Crafted and made in Singapore by Anthony The Spice Maker.

Packed in a food-grade resealable spice pouch.

Net Weight 130g

        

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How to Turn Premix Spie Blend Into A Paste

Using a mortar and pestle or food processor, pound or blend 200g of chopped onions with 200ml water and 130g spice blend to achieve 530g of spice paste.

530g of spice paste serves to flavour approximately 2.5kg-3kg of cabbage and vegetables.

Store freshly made Mixed Vegetable Curry paste frozen, thawed spice paste to be cooked within a week.

 

A Guide on How to Cook Mixed Vegetable Curry for 6 – 8 pax

Prepare:

260g Mixed Vegetable Curry paste

120g dried shrimps soaked in water for 2 mins then minced

6 tbsp cooking oil

1.2kg cabbage

Long bean

Carrots

800ml water

200ml coconut cream

 

Directions:

1. On medium-low heat, stir-fry dried shrimps for 5 mins and set aside.

2. On medium-low heat, stir-fry spice paste with cooking oil for 15 mins.

3. Add dried shrimps, cabbage, vegetables and water to cook.

4. When vegetables are cooked, stir in coconut cream.

5. Add sugar to taste.

6. Turn off the heat after curry comes to a boil.

Weight 142 g

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