Cooking at home…
Cooking a traditional curry is made easy with the help of Bipin's masala. The masala concept has been in use for 100's of years in Gujarati Indian cooking. The secret is a precise combination of Indian herbs and unusual regional dry spices that are combined into a fresh masala (not preserved) - a distant relative of the curry paste.
You can create the perfectly spiced tailored to your heat preference curry in 5-30 minutes by simply adding Bipin’s fresh curry paste to 600g+ of freshly prepared meat, fish or vegetables to cook on low heat.
Always cook on low heat to prevent burning the spices and allowing time for flavours to infuse into the meat/vegetable. Use a heavy pan to evenly distribute the heat and keeping the lid on to prevent loss of moisture. Cook for about 20 minutes mixing occasionally. An option is to finish off by folding in about 2-3 tbsp of single cream, yoghurt or coconut milk. This will add a new dimension to the dish and make it saucy. Warm through and rest for 5 minutes and garnish with coarsely chopped coriander. Serve with plain boiled Basmati rice and green leaf salad with thinly sliced onions. Job done!
There is no need to add any oil, salt or water or brown the meat. Keep it simple and natural, you'll be amazed how the flavours infuse into the meat/veg/fish. You'll be surprised as to the amount of moisture released from the meat/fish/veg.
Personalising Heat level
Bipin’s selection of masalas have been curated to have a traditional strength beautiful in taste; the chilli heat level is standard medium heat.
For a milder experience use 800g of the core ingredient. Additionally, introduce vegetables such as bell peppers or sweet potato or peas. This will serve 4+ people. You will finish up with 900g-1000g of the final dish. Or, simply use half the amount to serve 2 people and save the rest of the masala paste for later.
Alternatively, you can add 2-3 tbsp of yoghurt or cream or coconut milk at the end of the cooking process, particularly Greek-style yoghurt works exceptionally well. You will discover the flavour and heat level are gentle still maintaining a uniquely different and extremely satisfying tasting curry.
If you prefer a hot experience use less core ingredient (reduce the 600g of protein / vegetables to 500-450g).