Panaji Curry Paste is very easy to use and offers very authentic flavours. After cooking a simple Madhur Jaffrey curry some years ago we were hooked on fish and seafood curries from southern India. Mr & Mrs Price also took a holiday to the “Off the beaten track” parts of Goa (Panaji / Panjim) in 2005 and came across a restaurant called Hotel Venite. Despite it becoming slightly more touristy these days the prawn curry we had was divine, the prawns were also the size of a toddlers forearm!!!
This Panaji Curry Paste is a love for both of these Goan style curries which we’ve spent lots of time tweaking to make into a paste. The usual problem with a paste is cooking the ingredients with oil to bring out the aroma and flavour. In doing so though, you often end up with an oily paste. You don’t want this with this style of curry as the oil floating on your curry looks unappetising!
Water, Vegetable Oil, Distilled Vinegar, Lemon Juice, Paprika, Ground Coriander, Tamarind Paste (Tamarind (80%), Salt, Water), Ground Cumin, Beetroot Powder, Coconut Flour, Kashmiri Chilli Powder, Sugar, Hot Chilli Powder, Ground Turmeric, Ground Ginger, Garlic Powder, Salt.
Allergy Advice: for allergens, see ingredients in Bold
|Nutrition||Per 100g||Per Serving (24g)||RI%|
|of which: saturates||20g||4.8g||24%|
|of which: sugars||5.1g||1.2g||1%|
1 Jar contains 8 Servings (1/2 Jar Makes 1 Curry of 4 Servings)
Reference intake of an average adult (8400kJ / 2000kcal)