An exotic blend of Indian spices blended from imported ingredients. Turn curries and stews into masterpieces.
An exotic blend of Indian spices blended from imported ingredients.
potatoes 3 eggs
2 leeks (or celery/onion) ½ red pepper chopped
450g tin salmon ¼ c water
2 Tbsp butter salt
additional 3 Tbsp butter 2 tsp Rawleigh's Curry Powder
2 Tbsp flour 1 c liquid (brine with milk)
salt parmesan cheese
Cook potatoes and mash. Hard boil eggs and slice. Slice leeks/onion/celery and cook in water and 2Tbsp butter (drain when cooked). Drain liquid from salmon and make up to 1 cup with milk. Melt butter. Stir in curry, flour and salt. Add liquid for sauce. Mix eggs, fish, leeks and sauce and put in ovenproof dish. Top with mashed potatoes and grated cheese. Bake at 175oC for 35 minutes until heated and golden.
Curry Bread Sticks
25g butter 1 tsp chicken stock
1 tsp Rawleigh's Curry Powder 1 tsp sesame seeds
Soften the butter (do not melt). Mix in other ingredients and spread thickly over thick toast bread. Bake for 20 minutes in a medium oven. Cut each slice into thick 'sticks' and serve. (Ann Mabin)
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