Our tips to get the best out of your Choose Spice pastes


Cut the calories!

Replace the can of coconut milk with, 4 tbsp of full fat greek yogurt and 200-300 ml water. Very tasty and loads less calories.

Wouldn't recommend low fat coconut milk, needs the fat or curry can split


Personalise the spice!!
Our number one tip is to make your curry as spicy as you like it by using more or less paste or changing how much coconut milk, stock or water you add to your dish.

Squeeze of Lime
A touch of citrus is a great finishing touch to a Goan chicken or prawn curry.

Sprinkling of herbs
Zesty fresh herbs such as coriander, basil or mint, shredded and sprinkled over before you serve, add a tasty edge and look good.

Sri Lankan sauce
Our Choose Spice Sri Lankan curry paste makes a great sauce to glaze over cooked fish and new potatoes – delicious!

Leftover marinade
What to do with that little bit left in the tub? Try mixing it with oil into a glaze and tossing it with peeled vegetables cut into chunks, such as parsnips, potatoes, squash or sweet potatoes. It gives them a bit of a kick without being too hot. Many western dishes can be jazzed up to, we think it works well with meatballs, added in at the mixing stage with the minced meat.

 

Goan Fish Broth

A really tasty south Indian seafood starter, serving 2 – 3 people. It is best enjoyed with Asian flatbreads such as warm naan or roti.


280g skinless, boneless cod loins

4 tbsp Choose Spice Goan Curry Paste

400ml coconut milk (shake the tin well before opening)

2 or 3 medium tomatoes, finely chopped

400ml fish stock

Juice of 1 lime

Sea salt and white pepper

Coriander leaves, shredded


Coat the fish with 1 tbsp of the curry paste for 15 minutes and set aside for 15 minutes. Warm up soup bowls ready to serve.

Stir the remaining curry paste with the coconut milk, tomatoes and stock in a large deep saucepan.

Cover, bring to a gentle boil and simmer for 10 minutes. Pour in the lime juice and adjust the seasoning to your taste.

Add the marinated fish and poach in the barely simmering broth for 5 minutes or until the flesh turns fully opaque and flakes when prodded.

Use a slotted spoon to remove the fish and separate into bite-size chunks. Divide between the bowls and top with the broth. Garnish with the coriander leaves before serving. Enjoy!

Salt and Pepper Chicken Wings with Rendang Satay Sauce

Salt and pepper chicken wings with Rendang satay sauce

18 chicken wings                                                                  

1.5 tsps salt

2 tsps crushed black pepper

2 tsps sesame oil

3 cloves garlic, chopped

2 spring onions, finely chopped

Optional chilli flakes to taste




Satay sauce

3 tbsp Choose Spice Rendang paste

3 tbsp fresh lime juice (2 limes)

100ml well-shaken coconut milk

100g crunchy peanut butter

½ tsp light soy sauce

½ tsp Chinese 5 spice

½ tsp honey

2 tbsp water


Preheat the oven to 180’C / fan 170’C.

Combine the salt and pepper in a  bowl.

Place the chicken wings on a lightly oiled baking tray.

Sprinkle the wings with the salt and pepper, then shake the remaining seasoning over the tray.

Bake for 15 minutes, turn the wings over and bake for a further 15 minutes until crispy and cooked through. Set aside in a warm place to rest.

Heat the oil in the wok over a medium heat, add the garlic and onion and cook until the garlic is golden. Toss the wings in the oil and serve with satay sauce.

For the satay sauce, mix all the ingredients together in small pan, then heat over a low heat until the sauce reaches steaming point. Pour into a bowl to serve with the wings.


Malaysian beef curry Serves 4-6

Malaysian beef curry                                                         Serves 4-6


800g braising steak cut into large, bite-size chunks.

50g plain flour.

3 large onions, roughly chopped

1 tin ( 400ml ) coconut milk, well-shaken

500ml beef stock

1 pot Choose Spice Rendang paste

1 tbsp vegetable or coconut  oil

Preheat the oven to 150’C / fan 140’C.


Place the beef, flour,salt and pepper in a plastic bag and shake to coat the meat thoroughly.

Heat the oil to smoking in a large, ovenproof, lidded pan or casserole.

Cook the beef in batches until well-browned, then remove to a plate.

Add the paste to the pan with the onions, any remaining flour from the bag plus 100ml of water and fry over a medium heat , stirring frequently, until the onion is golden.

Add the stock and coconut milk and stir again.

Bring to the boil. Add the beef and cover with the lid or a double layer of foil.

Cook in the oven for 3-4 hours or until the beef is falling apart with tenderness at the touch of a fork.

Serve with jasmine rice and garnish with fresh coriander leaves and chopped, unsalted peanuts.


Lamb koftas with Goan salsa serves 2 as a main meal or 4 as a snack

450g lamb mince                                                           Serves 2 as a main meal, 4 as a snack

30g bulgar wheat

½ large onion, grated with liquid squeezed out

4 tbsp Choose Spice Goan paste

¾ tsp salt

Oil for brushing

2 handfuls of chopped fresh mint leaves

For the salsa

200g chopped baby plum tomatoes

1&1/2 tbsp fresh lime juice

2 tsps Choose Spice Goan paste

1 tsp sesame oil

¼ tsp salt

1 finely chopped red chilli ( with or without seeds )

2 tbsp chopped fresh coriander


First make the salsa.


Whisk together the lime juice, Choose Spice Goan paste, sesame oil and salt in a medium bowl. Add the rest of the ingredients, stir thoroughly to coat and leave to stand until ready to serve. The flavours will develop with time.


Now make the koftas.


Place the bulgar wheat in a bowl and cover with just off-boiling water to about 11/2 cm about the wheat level. Soak for 25 minutes until soft and chewy. Discard any remaining water.


Preheat the grill to medium high or the oven to 200’C / fan 180’C.


In a large bowl, mix all the ingredients, including the soaked wheat together and knead for 1 minute.

Divide into four and shape into approximately 8 inch sausage shapes. Thread each one onto a metal skewer and brush with oil.


Place on an oiled rack in a roasting tin.


Grill for 9-13 minutes turning every 3-4 minutes until cooked through and browned. Alternatively, oven cook for 13 minutes.


Rest after cooking for 5 minutes in a warm place until a loose covering of foil.


Serve with the salsa.


Chicken Skewers with a ‘Choose Spice’ Goan Marinade


Ingredients 

1 x pack of chicken breasts, sliced in half lengthways 

1 x Tub of Choose Spice goan curry paste

 8 x bamboo skewers 


Preparation time 2 mins 

Cooking time 20 mins

Serves 2-4 people 


Method Marinade the sliced chicken with the tub of Goan curry paste, cover and leave in the fridge for 24 hours so that the flavours can work through the meat. 

Soak 8 bamboo skewers in water for 10 minutes, before skewering the meat onto them.

 Take the chicken skewers to either your pre-heated barbecue or oven grill and cook for approximately 20 minutes, turning frequently until cooked through. 

You can check the meat is cook by slicing into the thickest part of the chicken.

 Serve and enjoy!