CURRY ON COOKING

Spice sisters Nilam and Veena create a small range of spice blends using traditional recipes, which they sell to curry addicts at markets and through their website. Being curry lovers, when we were approached by the spicey pair we were intrigued and happily cooked up their sample we received almost immediately. The verdict was great so we started a conversation about buying in bulk, which would enable our customers in South Manchester to buy the mixes without any packaging.

There are 7 blends to choose from, all of which are free from gluten, sugar, msg, nuts, additives and preservatives. 

They’re priced at just £0.80 / 10g. 30g would make a curry that serves 4 people, so you can buy as much as little as you like, enough for a big banquet if you want!

Below is a list of all the curry blends, with a list of ingredients and an easy to follow recipe.

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BALTI

Almost like a saucy stir fry, it’s said to have been invented in the UK.

Serves 4, medium spice.

INGREDIENTS

  • 30g Curry on Cooking Balti mix

  • 700g diced meat (chicken/beef/lamb) or mixed vegetables

  • 3 tablespoons oil

  • 2 garlic cloves

  • 2 medium onions

  • 1 green pepper, sliced

  • 1 tin chopped tomatoes

INSTRUCTIONS

  1. Heat the oil in wok or pan, fry the onions and garlic until golden brown

  2. Add tomatoes and balti mix

  3. Add pepper and other veg or meat

  4. Simmer for 20 minutes

  5. Check meat / veg is cooked, keep simmering until it’s cooked thoroughly, add water if necessary.

Curry kit ingredients: sea salt, turmeric, paprika, ginger, coriander, chilli, fenugreek leaves, cumin, cinnamon, black pepper & cloves.

BIRYANI

BIRYANI RICE

An Indian classic rice dish, perfect accompaniment to any curry.

Serves 4, mild spice.

INGREDIENTS

  • 30g Curry on Cooking Biryani mix

  • 500g uncooked basmati rice

  • 2 tablespoons oil

  • 1 medium onion

  • 1 cup frozen/fresh pean or 1 cup mixed vegetables/meat

INSTRUCTIONS

  1. Wash and cook the rice

  2. Heat oil in frying pan and fry the onions

  3. Add the peas/meat/vegetables

  4. Stir until cooked

  5. Add the biryani mix

  6. Keep stirring and fry for 1 minute

  7. Add a splash of water and mix until most of it evaporates

  8. Mix thoroughly with the rice and serve.

Curry kit ingredients: sea salt, turmeric, paprika, nigella, mustard seeds, cumin seeds, ginger, coriander, fenugreek leaves, cumin, cinnamon, black pepper & cloves.

Allergy advice - for allergens, see ingredients in bold.

bombay potatoes

BOMBAY POTATOES

More than just a bit on the side, this potato dish can be served instead of rice.

Serves 4, mild/medium spice.

INGREDIENTS

  • 30g Curry on Cooking Bombay potatoes mix

  • 750g potatoes

  • 3 tablespoons oil

  • 1 medium onion

  • 2 garlic cloves

INSTRUCTIONS

  1. Wash and chop potatoes into 1cm cubes

  2. Boil until cooked and drain well

  3. Heat oil in frying pan and fry onion and garlic

  4. Add Curry on Cooking Bombay potatoes mix

  5. Stir and cook for 1 minute

  6. Add a splash of water and mix until most of it evaporates 

  7. Add the mixture to the potatoes, gently mix through

  8. Adjust seasoning and serve

Curry kit ingredients: sea salt, turmeric, paprika, nigella, mustard seeds, cumin seeds, ginger, coriander, fenugreek leaves, chilli, cumin, cinnamon, black pepper & cloves.

Allergy advice - for allergens, see ingredients in bold.

jalfrezi

JALFREZI

A marinated Indian dish that’s a bit hot!

Serves 4, hot spice.

INGREDIENTS

  • 30g Curry on Cooking Jalfrezi mix

  • 700g diced meat (chicken/lamb/beef) or mixed vegetables

  • 3 tablespoons oil

  • 2 cloves garlic

  • 2 medium onoins

  • 1 red or green pepper

  • 1 tin tomatoes

INSTRUCTIONS

  1. Place Curry on Cooking Jalfrezi mix into a bowl

  2. Add 200ml water to create a marinade

  3. Mix in the diced meat or vegetables

  4. Cover and leave

  5. Heat oil in a wok or pan, fry the onions and garlic

  6. Cook until golden in colour

  7. Add the tomatoes and peppers

  8. Cook for a further 1 minute

  9. Add the marinated meat/vegetables

  10. Cook for 20 minutes

  11. Add water if needed to stop it from sticking

  12. Simmer until cooked

  13. Adjust seasoning if necessary and serve with cooked basmati rice

Curry kit ingredients: ginger, sea salt, turmeric, chilli, paprika, coriander, fenugreek leaves, cumin, cinnamon, black pepper & cloves.

korma

KORMA

A creamy and fragrant curry, not just for wimps.

Serves 4, mild spice.

INGREDIENTS

  • 30g Curry on Cooking Korma mix

  • 800g diced meat (chicken/beef/lamb) or mixed vegetables 

  • 3 tablespoons oil

  • 2 garlic cloves

  • 1 large onion

  • 1 tin chopped tomatoes 

  • 2 tablespoons ground almonds

  • 4 tablespoons double cream

  • 4 tablespoons plain yoghurt

INSTRUCTIONS

  1. Heat oil in a pan, fry garlic and onions

  2. Add meat or vegetables and mix in the Curry on Cooking Korma mix

  3. Cook for 2 minutes on a medium heat

  4. Mix in the tomatoes

  5. Simmer for 15 minutes on a medium heat until the sauce reduces

  6. Add water if needed to stop it from sticking

  7. Stir in the almonds, cream and yoghurt

  8. Cook gently for 2-4 minutes, season if necessary and serve

Curry kit ingredients: ginger, sea salt, turmeric, coriander, fenugreek leaves, paprika, cumin, cinnamon, black pepper & cloves.

madras

MADRAS

A vibrant hot and spicy dish originating from Southern India, madras is traditionally made with vegetables.

Serves 4, very hot.

INGREDIENTS

  • 30g Curry on Cooking Madras mix

  • 700g diced meat (chicken/beef/lamb) or mixed vegetables

  • 3 tablespoons oil

  • 2 garlic cloves

  • 2 medium onions

  • 1 tin chopped tomatoes

INSTRUCTIONS

  1. Place 30g Curry on Cooking Madras mix into a mixing bowl

  2. Add 200m water to create a marinade

  3. Add your choice of meat or vegetables

  4. Cover and leave

  5. Heat oil in a wok or pan, fry onions and garlic

  6. Cook until golden in colour

  7. Add tomatoes

  8. Cook for a further 1 minute

  9. Add the marinated meat or vegetables

  10. Cook for 20 minutes

  11. Add water if needed to stop it from sticking

  12. Simmer until cooked

  13. Adjust seasoning if necessary and serve

Curry kit ingredients: chilli, coriander, turmeric, ginger, sea salt, paprika, fenugreek leaves, cumin, sea salt, garlic, fennel, mustard, black pepper, cinnamon & cloves.

Allergy advice - for allergens, see ingredients in bold.

tikka masala

TIKKA MASALA

A creamy spiced tomato dish with a hint of lemon, said to be the nation’s favourite dish.

Serves 4, mild spice.

INGREDIENTS

  • 30g Curry on Cooking Tikka Masala mix

  • 3 tablespoons oil

  • 2 garlic cloves

  • 2 medium onions

  • 1kg diced chicken breast or mixed vegetables

  • ½ can chopped tomatoes

  • 100ml tablespoons single cream

  • Juice of half a lemon

INSTRUCTIONS

  1. Heat the oil in a wok or pan, fry the garlic and onions until soft

  2. Add vegetables/chicken and cook until cooked

  3. Add Curry on Cooking Tikka Masala mix and stir in

  4. Mix in the tomatoes

  5. Cook for 10 minutes

  6. Add a splash of water to stop sticking

  7. Stir in the cream

  8. Add the lemon and cook for a further 3 minutes

  9. Adjust seasoning if necessary and serve with basmati rice.

  10. Spice mix ingredients: ginger, sea salt, turmeric, coriander, paprika, fenugreek leaves, cumin, cinnamon, black pepper & cloves.

All ingredients, recipe suggestions and allergy advice from Curry on Cooking: https://www.curryoncooking.com/

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