Ameet's Homestyle Indian Curries


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Recipes

We call our sauces stree-free, but what does that mean exactly?

  • Chilli is one spice amoung many. It adds a wonderful bite, but shouldn't overpower the other spices - our sauces are about meals that everyone can enjoy, but still cater for all parts of the spectrum (mild to hot).
  • Our sauces are bursting with natural flavour, so there is less to add to complete the meal - less preparing, more eating!
  • We achieve a good pantry life through considerable effort, and not through the use of added preservatives - a restaurant quality meal at home.
  • All of our simmer sauces can be prepared in these three easy steps:
  1. Seal the diced filling of your choice (about 800g to serve 4)
  2. Stir through a jar of sauce, plus half a jar of water
  3. Cover and simmer until cooked, and prepare the rice in the mean time - Chicken only takes about 15-20 minutes to cook, Beef and Lamb 30min - 3 hours+, and vegies about 20 minutes.
  • The sauces work well in a slow cooker, too; the only difference is in step 3, where you turn it on and return a few hours later to the incredible aroma. If you're eating with naan or roti instead of rice, you can leave the cover off and let the sauce reduce naturally - stir it occasionally, though, to stop it sticking to the bottom as it thickens. Our sauces also taste wonderful with an onion, tomato, lettuce and lemon juice salad!

Fillings

Here's our little good flavour chart...pretty much anything with a tick works well with that sauce

Sauce Chilli Level Chicken Beef Lamb Pork Seafood Vegies/other

Butter Chicken

       
Green Beans

Korma

   
Any Greens, Potatoes, Chickpeas, Lentils - versatile

Rogan Josh

   
Venison, Cauliflower, Potatoes, Kidney Beans

Mango Exotic

   
Peas/Snowpeas, Paneer

Kashmiri Masala

   
Greens, Pumpkin, Sweet Potatoes, Capsicums, Sweetcorn (on the cob). Baby corn

Paprikaan Spinach

   
Mushrooms, Potatoes, Pumpkins, Lentils

Vindaloo

Anything. At. All! (Based on Eggplant/Potato recipe)

Each jar of sauce is good for about 800g of filling. If you'd like to mix meat and veg, 400g meat / 400g veg is a good combination, and most vegies take around 20-30 minutes to cook, but over an hour may soften them too much; For slow cookers, add the vegies in the last hour or so, for simmer pans, 30 minutes towards the end should do the trick.

A few tablespoons of natural yoghurt 5 minutes before finishing also go really well with any of the savoury dishes, like Rogan Josh, Korma or Vindaloo. This can be replaced with sour cream or cream if you prefer.

 

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