Gopi's Best Number One Most Excellent Curry Pastes, are authentic and freshly made once a week. 100% vegetarian until you add meat. All Veggies welcome.
Gopi's Best Number One Most Excellent Curry Pastes, are designed so you can make an authentic Indian curry at home. There are four pastes to choose from. They are all vegetarian and gluten free. The Almond Chicken and Goan pastes are ideal as vegetarian options. All of the curry pastes are designed to serve a minimum of 4 people, except for the Northern Curry Paste, which is enough to serve 6 - 8 adults.
Almond Chicken: This Muslim Curry has a delicate flavour, however, the ground almonds help to create rich texture. Chicken can be substituted with veggies as a complete vegetarian option. This is not a vegan curry paste as it has cream. Easy to make, simply brown 1.5kg chicken in a pan, add sauce or seasonal vegetables. Serves 4 adults.
Goan: Made with freshly grated coconut, and slow cooked in spices. Simply heat the paste and add 1.5kg fresh fish. Or brown 1.5kg chicken thighs and add paste. Finish with fresh coriander. Serves 4 adults.
Vindaloo: Sounds more deadly then it really is. This is not for those who don't like heat. Simply dice 2kgs Pork, Lamb, Goat or Chicken and place in bowl along with bones (Bones will add to the overall flavour of the dish.) Pour paste over the meat and bones and leave to marinate, preferably overnight, or at least 4 hours, before cooking. The vinegar will help to break down the protein in the meat allowing it to become more tender. Simply heat oil in a large pan, add meat, bones and marinade and simmer for 40-50 mins. A delicious sour and sweet curry. Serves 4 adults.
Northern: This slow cooked curry is well worth the wait. It's the Gopi family recipe that is over 300 years old. You have to be patient with this one as it takes time. It's a traditional Northern curry, strong in flavour, and rich in taste. 2kgs Lamb Shoulder Chops, Chicken Thighs or Goat, boned out and cut into 2cm cubes. Place meat and bones into a large bowl and cover with water. Add 2 tbsp salt and mix through. Let sit for 45 mins. Heat paste in large pot and add meat, bones and water. Cook on med-high heat for 40 mins, stirring every 15 mins. Remove lid, turn heat down and simmer for a further 50 mins. Sauce will begin to thicken to a gravy-like consistency. Great for the crock pot as well. This serves 6 - 8 adults.
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