This unique product is made by using the remaining pulp from my Fire Tonic Shrub. I take the ginger, turmeric, chilli mix with a little of the citrus mixed in and blend it with a select range of Indian spices for a rich and sour curry paste that is very adaptable.

This curry paste will keep in the fridge for a long time and will be that ‘oh what have a got to make a quick dinner?’ sort of condiment.

Add a little oil to a pan and fry the paste off before adding liquids for best results.

Ingredients

Turmeric, Ginger, Red chilli (Kangaroo Valley, NSW)

Oranges, grapefruit (Kangaroo Valley, NSW)

Apple Cider Vinegar (Lirah, QLD)

Coriander Seed, Cumin, Cinnamon, chilli flakes, fenugreek, Black Pepper (Imported)

Garlic Powder (Longview Farm, NSW)

Salt (Olssons, SA)

Serving Suggestions

Fry a little paste off in a pot, add a tin of coconut milk and bring to the boil. Add chopped veggies of choice and a finely chopped tomato and season to taste. Try rubbing over a whole butterflied chicken with a little oil and salt and barbecuing until crispy and cooked through. Even great mixed into mayo for coronation chicken.