449About This Item
This pack includes one bottle of Chettinad Masala and one bottle of Cafreal Masala - a combo of two very distinct culinary experiences. From the peninsular-east is the spicy flavour of Chettinad, and from the West coast is the kokum-rich, Portuguese-influenced Goan delicacy.
Best Cooked With
Cook the same jar of Curry Tree paste with veggies, meat or eggs and create an authentic, delicious and made-for-you curry.
- Kerala Roast Paste
Kerala Egg Roast
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1
Marinate: 1 dozen hard-boiled eggs with 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.
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2
Shallow fry marinated hard-boiled eggs for 2 mins.
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3
Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.
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3
Add shallow fried hard-boiled eggs and cook until the gravy is thick.
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4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
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Kerala Porotta
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Appam
Kerala Chicken Roast
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1
Marinate: 1 kg chicken with 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.
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2
Shallow fry marinated chicken for 2 mins.
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3
Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.
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4
Add shallow fried chicken and cook until gravy is thick.
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4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Kerala Porotta
-
Appam
Kerala Cauliflower Roast
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1
Marinate: 1 kg cauliflowerwith 1 tsp turmeric, 1 tbsp chilli powder and salt to taste. Refrigerate for 10 mins.
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2
Shallow fry marinated cauliflower for 2 mins.
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3
Mix the Curry Tree Kerala Roast Paste with 200 ml water and bring to boil.
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4
Add shallow fried cauliflower and cook until the gravy is thick.
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4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Kerala Porotta
-
Appam
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- Chettinad Masala Paste
Paneer Chettinad Masala
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1
Heat oil in a pan and sauté 1 kg paneer for 1 minute.
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2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
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3
Add water (400ml) and cook until gravy is thick and the paneer is well-cooked.
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4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
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Rice
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Kerala Porotta
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Appam
Mushroom Chettinad Masala
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1
Heat oil in a pan and sauté 1 kg mushroom for 1 minute.
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2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
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3
Do not add water. Sauté mushroom till they start sweating and gravy is thick
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4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Rice
-
Kerala Porotta
-
Appam
Chicken Chettinad Masala
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1
Heat oil in a pan and sauté 1 kg chicken for 1 minute.
-
2
Mix with Curry Tree Chettinad Masala Paste and sauté for 1 more minute.
-
3
Add water (400ml) and cook until gravy is thick and the chicken is well-cooked.
-
4
Garnish (optional): Splutter mustard seeds (a pinch), dried red chilli (3 nos) and curry leaves (1 stalk) in oil (1 tbsp) and pour over gravy.
CloseBest paired with
-
Rice
-
Kerala Porotta
-
Appam
-
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Product Name
East West Pack
