Ammees Indian Curry Paste Recipes


Lentil and Chicken Daal (Curry Soup)

200g skinned and boned chicken thighs cut into 1cm dice, 175g red split lentils, 1.2 litres chicken stock. 3 tablespoon of cooking oil, 1 teaspoon of Ammees Paste, 10ml water

  1. Heat oil over medium heat once heated stir in Ammees paste and water, stir until paste is disolved for approx. 10 seconds. Stir in chicken and cook for 1 min.
  2. 2. Add split lentils and chicken stock. Partly cover the pan, reduce the heat to low and simmer for 45 mins or until lentils are soft. Garnish with corriander.

Potato Bhajias (Fritters)

100g chickpea flour (gram flour),1/4 bicarbonate of soda, ½ teaspoon Ammees curry paste, 250ml water, 2 potatoes well scrubbed, oil for deep frying

  1. To make the batter, sift the chickpea flour, bicarbonate soda into a large bowl. Add in Ammees paste then gradually pour in the water, stirring as you go to make smooth batter.
  2. Cut the potato skins into long slices, 5mm (1/4 inches) thick. Drop the potato pieces into the batter and stir to coat them well.
  3. Deep fry for about 7 mins until golden brown on both sides.

Chicken Tikka Pieces

Maranaide:5 tablespoons olive oil, 3 ½ tablespoons vinegar, 1 onion, 1 tablespoon tomato puree, 1 teaspoon Ammees curry paste, 1.5kg skinned and boned chicken breasts

  1. Put all the ingredients for the marinade in a food processor or blender and process to a smooth paste.
  2. Cut the chicken breasts into strips 5cm long and 1cm wide. Put the chicken pieces in a bowl add the marinade and stir to mix. Cover and chill for 4-5 hours.
  3. Place in oven at 200 degrees or gas mark 5. Arrange the chicken in a single layer on baking tray wrapped in foil. Cook for 20 mins.

Simple Kebabs

450g tender beef or lamb steak, 1 teaspoon Ammees curry paste, 1 tablespoon olive oil, 10ml water

  1. Cut the meat accross the grain into very thin, neat slices about 7cm ling and 3cm wide. Put them into a bowl.
  2. Mix Ammees curry paste with oil and water into a paste. Stir in meat and cover with paste. Cover and set aside in the refridgerator for 2 hours or even overnight.
  3. Shallow fry over medium heat in 2-3 tablespoon oil for 10-20 mins intil meat has browned on each side.

Fish Curry

1 onion, 2 tablespoon of vinegar, 4 tablespoon of olive oil, 2 canned tomatoes finely chopped, 200ml water, 1 teaspoon of Ammees curry paste, 675g fish of your choice cut into 7cm chunks

  1. Put onion, Ammees curry paste and vinegar into a blender or food processor and blend into a smooth paste.
  2. Put the oil into a large wide non stick pan and set over a medium heat once heated quicikly pour in the paste from the blender stir and fry for 10 mins.
  3. Add tomatoes and cook for a further 5 mins.
  4. Stir in water and bring to the boil. Cover the pan reduce the heat to low and simmer gently for 30 mins.
  5. Add fish in a single layer. Simmer gently spooning sauce over the fish until it has just cooked through.

Spicy Vegetable Omelette

1 small onion, 2 mushrooms chopped, ½ green pepper chopped, 1 tomato chopped, 4 eggs, ½ teaspoon of Ammees curry paste, 10ml water, 1 tablespoon of olive oil

  1. Shallow fry onion until soft
  2. Dissolve Ammees curry paste with water into a bowl. Stir in mushrooms, peppers, tomato and eggs into the same bowl.
  3. Pour egg mixture into pan of fried onions cook over medium heat for 5 mins until eggs are cooked.

Tandoori Style Chicken

1.5kg chicken pieces (legs or breasts skinned), 3 tablespoon of lemon juice, 1 teaspoon of salt.

For the marinade:450ml plain yogurt, ½ onion coarsely chopped, 2 teaspoons of gram flour, ½ teaspoon of Ammees curry paste.

  1. Cut each chicken leg into 2 pieces and each breast into 4 pieces. Make 2 deep slits crossways on the meaty parts of the leg and breast. Sprinkle each side with the salt and lemon juice and rub them in. Set for 20 mins.
  2. Meanwhile make the marinade by putting all the ingredients into a food processor and blend until smooth.
  3. Place the marinade paste into a bowl and coat the pieces of chicken with the marinade paste. Refridgerate for 8-24 hours.
  4. Spread the chicken in a single layer on a large shallow foiled baking tray. Cover with foil and bake for 20-30 mins at gas mark 5 or 200 degrees.

Minced Lamb with Peas

4 tablespoon of olive oil, 1 onion chopped, 1 teaspoon Ammees curry paste, 200g tomatoes chopped, 4 tablespoon of plain yogurt, 550g mince, 250ml water, 2 tablespoon lemon juice, 150g frozen peas

  1. Heat oil over medium heat once heated stir in Ammees paste and water, stir until paste is disolved for approx. 10 seconds.
  2. Stir in tomatoes and yogurt. Cook on a medium heat until tomatoes have softened. Add in mince lamb. Cook, stirring, for 2 mins breaking up all the lumps. Stir in the water and bring to a simmer, then cover, turn the heat low and simmer for 30 mins.
  3. Add the lemon juice and the peas to the pan. Return to a simmer, then cover once more and cook gently for 10 mins.

Rogan Josh

900g boneless lamb from the shoulder cut into 3cm cubes, 200g onions, 2 tablespoon of olive oil, 2 teaspoons of tomato puree, 1 tablespoon of Ammees curry paste,10 ml water, 300ml water

  1. Shallow fry onion until soft
  2. Stir in Ammees paste, tomato puree and 10 ml water, stir until paste is disolved for approx. 10 seconds.
  3. Add the meat and stir well. Pour in 300ml water and bring to the boil. Cover pan, turn the heat to low and simmer gently for 1 hour or until the meat is tender.

If you have other great recipes that you have experienced using Ammees curry paste that you would like to share with others please let us know!

Testimonials

I love ammees curry paste! Cooking at home more lately and all the family love the authentic taste.

S. McManus, UK Polmont

Very easy to cook with!

I. Adachi, UK Falkirk

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