Doodhwala curry spice mix

TOTAL TIME (PREPPING & COOKING)

• Stovetop: 50 minutes
• Thermomix: 50 minutes
• Slow Cooker: Varies

YIELD

Approx. 2 litre of curry sauce to go with 2.4 kg of raw meat, seafood, or vegetables.

SAUCE INGREDIENTS

• 30 ml Sunflower oil
• 100 g Unsalted butter (Western Star)
• 450 g Onion, peeled
• 30 g Ginger
• 30 g Garlic
• 240 g Tomato paste (Leggos)
• 200 g Thickened cream (Brownes)
• 60 g Greek yoghurt (Brownes)
• 55 g Evaporated milk (Nestle)
• 200 g Coconut cream
• 50 g Grated coconut
• 100 g Cashew
• 40 g Honey
• 360 ml Water

Note:

1. Chilli Farm's spice mix sachet includes salt.
2. The brands mentioned above are used for testing the recipe. You are welcome to use your preferred brands. Please note the outcome can potentially vary based on the choice of ingredients.

STOVETOP COOKING INSTRUCTIONS

Build up the curry flavour by adding ingredients at various intervals of the cooking process. Cook the meats/veggies separately, then simmer in the sauce. Prepare the full sauce recipe and freeze any surplus in portions to suit your needs. Scroll down for information on cooking meats or vegetables.

1. Gather all ingredients.
2. Chop peeled onions to a purée consistency. About 45 seconds in a food processor or blender, set aside.
3. Blend ginger, garlic, and cashews to a smooth paste. Use water as required from the total water amount in the recipe, set aside.
4. Add oil and butter to a saucepan and let the butter melt and heat up.
5. Add onion and cook until it turns light brown.
6. Add the ginger/garlic paste and cook until the melted butter comes to the top.
7. Add the spice mix sachet and cook on low flame until the melted butter comes to the top. If it sticks to the pan, add a little water from the total water amount in the recipe.
8. Add remaining ingredients and cook until small bubbles start to rise rapidly.
9. Switch off the flame, stir well, and let it rest with the lid closed for 10 minutes.

STOVETOP COOKING MEATS

Suggested method: Boil 1 kg meat with 5 g turmeric, 10 g salt, and enough water to cover the meat. Once fully cooked, drain the meat, add to the sauce, and simmer.

STOVETOP COOKING POTATOES

Suggested method: Boil 1 kg potatoes with 5 g turmeric, 10 g salt, and enough water to cover the potatoes. Once fully cooked, drain the potatoes, add to the sauce, and simmer.

STOVETOP BLANCHING VEGETABLES

Suggested method: For 1 kg vegetables, boil 1.5 litres of water with 5 g turmeric and 10 g salt. Once the water is fully boiled, drop the vegetables in for a few minutes, drain them, add to the sauce, and simmer.

SPICE MIX INGREDIENTS

Cardamom black, Cardamom green, Cinnamon, Cloves, Coriander, Cumin, Fennel, Kashmiri chilli, Kasoori methi, Mustard, Pepper black, Salt, Star Anise, Sugar white, Turmeric.

Free From: Preservatives, MSG, gluten, dairy, lactose, nuts, peanuts, onions, garlic, eggs, fish, lupin, sesame, shellfish, and soy.

Product: Doodhwala curry spice mix

Spice Blend Ingredients:

Other Ingredients:

Additives:

Contains:

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Dietary Suitability:

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Dietary Suitability & Allergen Disclaimer:

At Chilli Farms, we take food safety seriously. We operate two kitchens, one for gluten containing products and one for gluten free products, and follow strict handling and cleaning procedures to reduce cross contamination.

Dietary claims including gluten free, nut free, dairy free, vegan, vegetarian, and no onion no garlic are based on the ingredients used and information provided by our suppliers.

Despite all reasonable care, our facility handles gluten, dairy, nuts, peanuts, sesame, soy, mustard, coconut, eggs, seafood, and spices. Trace allergens may be present.

Dietary and allergen information is provided as a guide only and is not medical advice.

If you have a severe allergy or medical condition, please contact us before ordering.

At Chilli Farms, we offer our dishes in five spice levels to cater to different preferences: Mild, Medium, Hot, Extra Hot and Reaper Hot.

Our spice levels are determined using an internal formula based on the amount of chilli powder added per litre. However, other ingredients in our recipes, such as spices, aromatics, and cooking techniques, may influence how you experience the spice.

Please note that our spice level definitions are unique to Chilli Farms and may not align with your personal spice expectations or experiences elsewhere. Additionally, spice tolerance varies for each individual, so we recommend choosing your spice level accordingly.

If you're unsure, we suggest starting at a milder level and adjusting in future orders. Enjoy the heat at your own comfort!

If you would like to discuss this further, please contact us.

Store spice mixes in a cool, dry place away from direct sunlight, heat, and moisture. Once opened, we recommend using the entire pouch at once to prepare the sauce and freezing any excess sauce for future use.

Shelf Life: For Click & Collect and Home Delivery orders, all products are supplied with a minimum of 45 days remaining before the best before or use-by date.

Scroll down to find:

1️⃣ Curry Sauce Cooking Guide

Simple, generic guidance on how to use our curry sauces.

2️⃣ Recipes & Cooking Ideas

Dishes made using Chilli Farms curry sauces — shared by our team and our customers.

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4️⃣ 📩 Contact Us

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5️⃣ 🍛 Share your creations

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