• Use with beef, chicken, lamb, shrimp and vegetables in making curries.
• Also use in fruit compotes, stuffed eggs and chicken and shrimp salad.
Beef Vinaloo: Coat 2 pounds 1-inch cubed, beef stew meat in 2 tablespoons Curry and 1/4 cup white vinegar, marinate 1 hour. Brown meat in well-oiled pan with 1 cup sliced onion. Add 28 ounce can diced tomatoes, ungrained. Simmer; covered, 1 hour; uncovered 30 minutes. Salt to taste.
SPICES (INCLUDING FENUGREEK, CORIANDER, CUMIN, TURMERIC, RED PEPPER), GARLIC, AND SULFITING AGENTS.
This product has no significant nutritional value.
The best curry seasoning I've ever used. Great with beef dishes, salad dressing with apples, stews & gumbos.
m | September 24, 2013
Excellent for chicken; I even made a madras curried cod filet with this seasoning and the results were impressive.
Eric | January 07, 2014