Curry Indian Tandoori – Mild – 28g

$3.45

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200 In stock

200 in stock

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Weight
28G

Product Description

Curry Indian Tandoori is a delicious spice blend made up of Indian herbs and spices. The main purpose of this spice blend is to make the iconic Indian dish tandoori chicken. The mild flavour of this curry blend make it suitable for all the family. The versatile nature of this spice blend lends itself to using with many other meat and vegetarian dishes.

 

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Flavour Notes:

Indian Tandoori is a delicious spice blend made up of Indian herbs and spices including garam masala, paprika, turmeric, chilli powder, fenugreek, caraway and mint for an authentic, perfectly balanced blend.

Culinary Notes:

The main purpose of this spice blend is to make the iconic Indian dish tandoori chicken, but this versatile and flavourful blend can be used to spice up many other dishes and curries. The mild flavour of this curry blend make it suitable for all the family and the versatile nature of this spice blend lends itself to using with many other meat and vegetarian dishes.

Health Benefits:

All of our blends are full of spices that are beneficial to your health. They are preservative free, additive free, filler free and contain low or zero salt. The intense flavour from our spice blends means a little goes a long way.

Ingredients:

Made from imported and local spices: garam masala, paprika, turmeric, chilli powder, fenugreek, caraway, mint and Australian sea salt.

country of origin:

India

other names or spelling:

Tandoori murgh masala, Tandoori murgh massalla, tandoori masala, tandoori massalla

How to use

  • Combine with yoghurt and use to marinate chicken
  • This spice blend can also be used to make paneer masala another well-known Indian dish
  • This spice is also used for other tandoor (clay oven) based dishes
  • Use 1tbsp to 500g of protein
  • To release the volatile oils in the spices, this blend it best added at the beginning of cooking
  • Use as a dry rub over meat or fish before grilling or roasting for an aromatic outer crust
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Replace an array of spices in a dish with this one handy blend
  • Combine with oil and toss through prawns before BBQing
  • Brush over zucchini and eggplant slices before grilling for a great vegetarian option

The Spice People FAQs

Indian Tandoori Curry can be used as a marinade for meats, poultry, seafood, or vegetables, imparting a rich and smoky flavour. It can also be added to yoghurt or oil to create a flavourful marinade paste, which is then applied to the ingredients before cooking.

It is a mild blend, meaning it contains a subtle level of heat.

Yes, Indian Tandoori Curry can be used as a dry rub for meats, poultry, seafood, or vegetables. Simply coat the ingredients with the spice blend before grilling or roasting to infuse them with flavour.

While Indian Tandoori Curry is traditionally used in Indian cuisine, it can also be used to add flavour to non-Indian dishes. For example, it can be used to season grilled vegetables, tofu skewers, or even as a seasoning for roasted potatoes or sweet potatoes.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.