Mango Curry Sauce using Korma Spice Mix

TOTAL TIME (PREPPING & COOKING)

Stove top - 50 minutes

Thermomix - 50 minutes

Slow cooker - varies

 

YIELD

Approx 1 lt of curry sauce to go with 1.2 kg raw meat, seafood or vegetables.

 

SAUCE INGREDIENTS

50g Sunflower oil

200g Onion

5g Ginger

5g Garlic

1 pack of Chilli Farms Mango spice mix

65g Grated coconut

75g Tomato paste

200g Coconut cream

595g Mango pulp

200ml Water

 

Slow cooker with meats

• Reduce the water to 100 ml.

Note

1.Please be aware Chilli Farm's spice mix sachet includes salt.

2.The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

 

STOVE TOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of cooking process. Cook the meats/veggies separately then simmer in the sauce. Prepare full sauce recipe and freeze surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients.

2.Chop peeled onions to a puree consistency. About 45 seconds in a food processor or a blender, set aside.

3.Blend ginger, garlic to a smooth paste. Use water as required. Water used is from the total water amount from the recipe, set aside.

5.Defrost grated coconut. This step is applicable only if you are using frozen.

4.Heat oil in a sauce pan.

5.Add onion and cook until it turns light brown.

6.Add ginger/garlic paste and cook until oil comes to the top.

7.Add spice mix sachet and cook on low flame until oil comes to top. If it is sticking to the pan then add a little water from the total water amount from the recipe.

8. Add tomato paste, coconut cream, grated coconut and mango pulp cook until small bubbles start to raise.

9.Add remaining water cook until small bubbles start to raise.

10.Switch off the flame, stir well rest it on closed lid for 10 minutes.

 

THERMOMIX COOKING INSTRUCTIONS

Enjoy the unattended cooking with thermomix. Add all ingredients at once and let the thermomix do the perfect curry sauce. Prepare full sauce recipe in thermomix and freeze surplus in portions to suit your needs. Cook the meats/veggies separately on stove top prior to simmering in the sauce. Scroll down for information on cooking meats or vegetables.

 

1.Gather all ingredients

2.Defrost grated coconut. This step is applicable only if you are using frozen.

3.Rough, small chops of peeled onion

4.Add all ingredients and blend - speed 10, time 30 seconds. Make sure lid is tight so it does not spill over. If you wanted to make it to a smooth consistency, then blend for a minute.

5.Cook - REVERSE MODE speed 3, temperature 100, time 40 minutes - place spatula in.

 

SPICE MIX INGREDIENTS

Melon seeds, fennel, turmeric, coriander, cumin, salt and sugar. Medium and hot versions includes Kashmiri chilli. 

 

preservatives-free, msg-free, gluten-free, dairy-free, lactose-free, nut-free, peanut-free, onion-free, garlic-free, egg-free, fish-free, lupin-free, sesame-free, shellfish-free, soy-free.