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PRODUCT OF THE MONTH

May 2006

Reviewed by Deborah from INAPICKLE

Xacuti Curry Paste by Goan Cuisine

Bayswater, Western Australia

Some days you just crave curry..... Years ago I would get my mortar and pestle and work up a sweat making a fine curry paste. These days I buy them off the shelf and how convenient plus delicious when you find the right product! What better than an authentic jar full of wonderful blends that have been an Indian family's prize recipe over many generations.

The produce I will feature this month is the Xacuti Curry Paste. This paste has a warming effect and seeing winter is upon us then the thought of the aroma of a curry on a cold wintery night warms the cockles of any food lover's heart and stomach! The paste goes well with game as well as seafood but its the thought of a vegetable and fish curry that excites my palate.

Goan Cuisine has a fine reputation for Indian chutney, pickles and curry pastes. The reason is they take time and effort with each batch and prefer to make small quantities not mass produce, so the quality control is assured.

The sizing comes in retail, plus catering or commercial quantities (2kg). The good news is that you can order it off their website with a minimum of six jars.


For cafes or restaurants who want to include a curry on the menu, or one of their speciality items in a recipe , (such as Spiced Goa Limes or Spiced Blood Orange Marmalade), then buying in bulk will save your kitchen the time, when time is at a premium.

So the last 12 years, Goan Cuisine Pty. Ltd., a family-owned Western Australian producer of exotic condiments with Indo-European flavours, unique to the Indian State of Goa, has been excelling in their wares. Try some today.

Find out more about Goan Cuisine's products go to:

http://www.goancuisine.com.au/

IN A PICKLE RECIPE USING XACUTI CURRY PASTE FROM GOAN CUISINE


Roasted Pumpkin and Fish Coconut Curry with Eggplant

You need:

 500g Ling or Flathead Fillets cut into 5cm pieces
1 red onion, sliced
1 clove garlic, crushed
1 tab grated ginger
3 finger eggplants cut on the diagonal
2 tab mustard or canola oil
2-3 Tab Xacuti Curry Paste
2 tab coconut cream
500 g of butternut pumpkin cut into small cubes and roasted in a splash of olive oil until crisp.

Steamed Rice to Serve.

Method:
Heat oil and cook onion, garlic and giger until soft.
Add eggplant and cook until begins to soften.
Add paste and cook gently til mixed through.
Add fish and cover with spices..
Do not over cook. Add cream and heat through.

Serve immediately with chutneys and rice as accompaniment.

Serves 3 large or 5 small meals

 

ã inapickle 2006

 



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Disclaimer: The product above is recommended by In A Pickle freely without any advertising payment or commission. The above information is correct as of June 1st, 2006.