4 mouthwatering curries for busy weeknights
Want delicious, restaurant-worthy curries on a weeknight? These easy and quick recipes will have you savouring every bite in no time.
Butter Chicken
A crowd-favourite, this Butter Chicken is creamy, flavourful and comforting. Best paired with roti and your choice of Indian pale ale (IPA) beer.
How to cook:
Sauté 1kg of chicken in a little oil. Add 1 jar of Tamarind Tree's Butter Chicken curry paste and 2 cups of water. Stir and allow to simmer. Add more water if required. Add 1 tbsp ground cashews or almonds (optional). Finish with fresh cream, coconut milk or yoghurt.
Mumbai Prawn Masala
Spicy, savoury and aromatic, Mumbai Prawn Masala is our pick! Serve over a bed of fluffy golden sella basmati rice and a glass of white wine.
How to cook:
Add 2 tbsp of oil into pan. Sauté 1 tbsp of chopped ginger, garlic and chilli for 1 minute. Add in a small handful of curry leaves, 1 tsp of mustard seeds and continue to cook for another minute. Empty 1 jar of Tamarind Tree Mumbai Masala curry paste and 2 cups of water to the pan. Add more water if required. Add 1kg of prawns to cook. Finish with 200ml of coconut milk and garnish with fresh coriander.
Mumbai Prawn Masala
Spicy, savoury and aromatic, Mumbai Prawn Masala is our pick! Serve over a bed of fluffy golden sella basmati rice and a glass of white wine.
How to cook:
Add 2 tbsp of oil into pan. Sauté 1 tbsp of chopped ginger, garlic and chilli for 1 minute. Add in a small handful of curry leaves, 1 tsp of mustard seeds and continue to cook for another minute. Empty 1 jar of Tamarind Tree Mumbai Masala curry paste and 2 cups of water to the pan. Add more water if required. Add 1kg of prawns to cook. Finish with 200ml of coconut milk and garnish with fresh coriander.
Lamb Rogan Josh
Rich, fragrant, complex, this Lamb Rogan Josh is a treat for the tastebuds. Best paired with roti and full-bodied red wine to complement its bold flavours.
How to cook:
Sauté 1kg of lamb in a little oil.
Add 1 jar of Tamarind Tree's Rogan Josh curry paste and 1 jar of water. Stir until evenly mixed and allow to simmer.
Finish with coconut milk or yoghurt (optional). To spice up, add extra ginger, garlic and chilli at Step 1.
Veggie Korma
Served with golden sella basmati rice, this veggie korma is well-balanced, hearty and is especially nourishing to the soul. Enjoy with some refreshing cider.
How to cook:
Sauté 1kg of your choice veggies in a little oil. We used zucchinis, carrots and capsicums. Add 1 jar of Tarmarind Tree's Korma curry paste and 2 cups water. Stir and allow to simmer.
Add 1 tbsp desiccated coconut, ground cashews and 1⁄4 tsp fennel powder (optional).
Finish with coconut milk, cream or yoghurt.
Veggie Korma
Served with golden sella basmati rice, this veggie korma is well-balanced, hearty and is especially nourishing to the soul. Enjoy with some refreshing cider.
How to cook:
Sauté 1kg of your choice veggies in a little oil. We used zucchinis, carrots and capsicums. Add 1 jar of Tarmarind Tree's Korma curry paste and 2 cups water. Stir and allow to simmer.
Add 1 tbsp desiccated coconut, ground cashews and 1⁄4 tsp fennel powder (optional).
Finish with coconut milk, cream or yoghurt.