- Free Shipping For USA
10mins
20mins
10mins
40mins
4
Golden Spices Ingredients
Golden Spices Ingredients
Heat olive oil in a large size pot, over medium heat. When oil has heated, add onion, and sauté until it starts to soften. Then add garlic and ginger, and sauté until the onion has further softened. Add the curry leaves, green chili, turmeric, curry powder, cardamom, cumin, black pepper, and cinnamon. Sauté for about 30 – 60 seconds until the spices become fragrant, take care not to let them burn. Add the fish and gently mix until the fish is coated with all the spices. Add the coconut milk and stir. Bring the curry to a boil over medium high / high heat. Then lower the heat to a gentle simmer, and simmer the curry without the lid for about 20 minutes or until the fish is cooked through. Taste and add more salt if needed. Let the curry sit for at least another 10 minutes
Serve with rice, and other curries or side dishes.
It is recommended NOT to bite into the cloves or cardamoms added to the gravy, instead move them to the side of your plate as you eat.
Boneless and skinless chicken thighs or legs are recommended for this curry but you can use chicken breasts
10mins
30mins
40mins
4
Golden Spices Ingredients
Add olive oil to a large saucepan and heat over medium heat. Add onion, garlic, ginger to the heated oil and cook until softened (1min). Add, curry powder, chili powder, cinnamon stick, curry leaves, tomato paste and mix to combine. Cook for an additional minute until you start to smell the spices. Next, add chicken, green chili peppers, salt, fresh cubed tomatoes, 1 tsp sugar, and mix to coat. Cook for 5 minutes with the lid off, on medium heat. Stir frequently to make sure the chicken or the spices don’t burn. Add coconut milk, water, vinegar, and bring the curry to a boil. If you want less gravy, add less liquid. Lower the heat, and let it simmer with the lid closed, for 15- 25 minutes, stirring occasionally. Season with salt to taste. The chicken should be completely cooked by this point. Taste the curry and season to taste if needed. Add more sugar, salt or vinegar to your taste
The gravy of the chicken curry is best thick, if the gravy is too thin or there’s too much of it, uncover and simmer the curry for a further 10 minutes or longer. This step is optional, but it will allow the water to evaporate and the gravy to thicken. Turn off the heat and let the chicken cool down slightly. Serve with rice
It is recommended NOT to bite into the cloves or cardamoms added to the gravy, instead move them to the side of your plate as you eat.
20mins
20mins
40mins
4
Heat a large nonstick skillet or wok over medium high heat. As pan is heating, add oil and onions. Sauté onions while oil heats up. When onions start to soften, add garlic, ginger, mushrooms, and curry leaves. Sauté for a couple of minutes to soften garlic. Add banana peppers, turmeric, sugar, curry powder, and chili flakes. Stir fry with onions for 2 – 4 minutes. Make sure pan returns to a high heat before adding the beans. Add beans, ¼ cup of water, and salt. Stir fry over high heat for 2 – 4 minutes until the beans turn a bright green color and are coated with the spices. The beans should still be bright green, and al dente in texture. Taste and season with more salt if needed. Serve with rice.
10mins
20mins
30mins
4
Rinse lentils until water runs clear. Place lentil into a pot with 1 ½ cups of water, chopped onion and tomatoes, green chili, curry leaves, ginger, garlic, turmeric powder, cumin powder, mustard seed, and salt. Bring it to boil. Turn heat to medium, cover the pot and cook the lentils until all the water is almost absorbed and lentils are cooked through. This would take about 12 minutes (keep an eye on it). Add the coconut milk, stir to combine. Cover and let it simmer for 5 minutes. Check seasoning and add more salt if needed. Turn heat off and let rest for a couple of minutes. Sprinkle with dried chili flakes on top (optional) before serving. Serve with rice
10mins
25mins
35mins
4
Wash, peel and cut potatoes into quarters. In a deep pot, mix potatoes with all ingredients leaving out the water, coconut milk, and lime juice. Mix well. Now, add the water. Adjust water depending on the pot used and the number of potatoes used. Cook covered until the potatoes are fork tender. Once cooked, It is ok to have about 1/4 cup of water in the pot. If you have more water, increase the heat, leave the pot uncovered and let the water evaporate. Once you have the potatoes to the right tenderness, lower the heat and add the coconut milk. Mix gently and bring the coconut milk to simmer. Continuously mix the curry for about 5 mins without breaking potatoes. Make sure you taste the curry and adjust the salt. Turn off the heat and keep stirring it gently until the curry cools down a little bit.
As a final touch, squeeze a few drops of lime juice, (This step is optional) it thickens the potatoes a bit more and helps with the creaminess. Serve with rice
Free Shipping USA Only
