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 desert lime 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.
Made for using with any sort of southern Indian style curry.
Turmeric, Ginger, Red chilli (Rita’s Farm, Wallacia, NSW)
Desert Lime (Creative Native, SA)
Apple Cider Vinegar (Lirah, QLD)
Coriander Seed, Cumin, Cinnamon, chilli flakes, fenugreek, Black Pepper (Imported)
Garlic Powder (Longview Farm, NSW)
Salt (Olssons, SA)
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.