Madras Aunty's Chettinad Curry Paste - Medium

 A fragrant blend of mustard seeds, curry leaves and roasted coconut.

Locally made in small batches from freshly roasted spices and the best Australian produce, these award-winning products are inspired by my childhood in India and honed over years as an international chef.

A great South Indian all rounder. Chettinad cuisine is most renowned from the Southern state of Tamil Nadu. Made using a favourite recipe handed down by my Aunty Rosie.

All natural  | Clean and no nasties | No artificial colour, flavour or preservative

Inspiration from an Indian kitchen (Serves 4-6)

Special Recipe

Beef Madras Chettinad

Preparation time: 10 minutes

Cooking time: 30-40 minutes

Serves: 6

Ingredients:

• One jar of Tamarind Tree Aunty’s Madras Chettinad gourmet sauce

• 1.2kgs Rump beef, diced

• 2 tbsp. Oil

• Salt to taste

• ½ can chickpeas (optional) drain and rinse

• 260ml warm water

• 50ml Coconut milk or fresh cream (optional)

Process:

1. Heat oil in a large saucepan.

2. Add diced beef and brown on all sides.

3. Add a jar of Tamarind Tree Aunty’s Madras and 260ml of water. Season to taste. Bring to a boil and cover with a lid, simmer until meat is tender.

4. Add chickpeas if desired and coconut milk or cream. Bring to a boil and turn off.

5. To make this dish special – In a frying pan, heat oil heat cracked mustard deeds, chilli and curry leaves. Spread over the curry to garnish.

6. Serve with fluffy basmati rice, naan or roti cucumber raita and poppadum’s.

Nutritional Information

Serving per packet: 6

Serving size: 43g

Ingredients

Water, Onion, Tomato, Coconut, Tamarind, Olive Oil, Chilli, Garlic, Turmeric, MUSTARD SEEDS, Salt, Herbs and Spices

Wholesale 

• 1kg Food service tubs available, tap here to find out more.