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Clearspring Japanese Rice Mirin Naturally sweet rice seasoning. No added sugar. A classic sweet Japanese condiment which adds aroma and depth of flavour to your cooking.
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Clearspring - Organic Teriyaki Sauce Made with Rice Syrup & EU Soya Beans 150ml Bottle
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Delicately spiced and enriched with almonds, this luxurious dish is bound to impress. This dish is from the Moghul dynasty that started off its life as a type of kebab. The Pasanda is a rich curry that favours dark meats and starchy veg. The perfect dish for Spring as you can tweak it to be creamy and filling for those chillier days or tangy and savoury for the warmer weather. A hit with children and adults alike, it’s definitely a crowd-pleaser. Traditionally finished with cream but you could use yoghurt for a fresher taste.
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A national treasure! Our recipe creates a rich sauce with coconut and tomatoes, balanced with a special mix of aromatic spices and ajwain seeds. Origin of the name: Tikka means small pieces and masala means blend of spices. Generally cubed pieces of chicken or lamb are first cooked in a 'tandoor' clay oven and then served with a rich creamy, aromatic sauce.
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Curry and fenugreek (methi) leaves add savoury tones to this tangy, tomato-based curry. Cook it slowly with the lid off for a thick, concentrated sauce. The perfect curry to scoop up with naan bread. Origin of the name: Balti means a bucket in India, but in Baltistan, the northern-most region of Pakistan, it is a wok-shaped utensil which this sauce is cooked in.
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This is a Spicebox exclusive, based on a recipe from Rafi’s Mother-in-law. Rafi's in-laws were originally from Kerala, India, but they emigrated to Malaysia in the 1930s. Hence the invention of this dish! A Malay and South Indian fusion, flavoured with coconut, curry leaves and fennel. A great celebration dish, cooked for Christmas day in the Fernandez family (with 20kg of mutton!).
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This dish is adapted from a favourite family recipe. It's a savoury, tomato-based dish with creamed coconut and an intoxicating mixture of aromatic spices such as star anise and black cardamom. Origins: The Moghuls from the northern part of India originally created this dish. They would make it with fragrant spices, nuts, saffron and plenty of cream. Our Korma has a more South Indian influence, where the Moghul dynasty ended. The difference is that the combination of coconut cream and tomatoes infused with spices create a much less sweet dish. The addition of nuts and cream as a garnish are purely optional.
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A South Indian classic that's packed with warming spices, such as mustard and peppercorns, and finished with tomatoes. The perfect comfort food.
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