CHETTINAD SPICE BLEND

£4.00

This blend is from the Tamil Nadu region of Southern India. A fennel-based spice that makes a dry intense paste, great with paneer, chicken and fish, similar to Rick Stein’s recipe.

The sauce from this curry should cling onto the main ingredients and ooze with flavour.

Quantity
Category:

Ingredients:
Fennel seeds, cumin seeds, coriander seeds, black peppercorns, Kashmiri chilli [30g].

Quick & Easy:
Mix with oil and rub all over lamb or chicken for a distinctive and delicious roast dinner.

More Authentic:
Add 1 tbsp to vegetable oil; a squeeze of lemon. Marinade chicken(500g); firm white fish; or Haloumi for at least 30 mins. Stir fry in a frying pan.

Cooking to Impress:
Follow the Chettinad recipe on this website. https://thespiceyard.com/chettinad-chicken/

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