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.

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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.


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