The Ojas Fish Curry recipe uses a combination of various spices, including chilli, coriander, tamarind, cumin and garlic, to create a flavourful, colourful and textured curry. It is made with pure spices to enhance the taste of the fish.
INGREDIENTS:
Mace Whole, Big Cardamom, Coriander Whole, Carom Seeds, Asafoetida, Dry Mango Slices, Black Mustard, Nutmeg Whole, Dry Ginger Whole, Cassia Whole, Clove Whole, Black Pepper Whole, White Salt, Turmeric, Fenugreek Leaves, Cumin Whole, Red Chilli.
A pepper-coriander-chilli-based blend that gives a dark tan and a fiery taste to non-veg dishes, especially meat. Since Indians love their meat really spiced up, a fair amount of flavouring spices lend this blend an aromatic element.
INGREDIENTS
Mace Whole, Fenugreek Leaves, Black Mustard, Turmeric Powder, Red Chilli Powder, Asafoetida Powder, Green Cardamom, Coriander Whole, Garlic Flakes, Cassia Whole, Nutmeg Whole, Dry Ginger Whole, Cumin Whole, Big Cardamom, Black Pepper Whole, Big Fennel Whole, Clove Whole, White Salt.
In this spice blend, the flavouring agents slightly dominate the taste elements, resulting in a less strong pungency. This perfectly balances the spices and other ingredients in a chicken curry dish. Adding a chicken masala thickens your gravy and helps cook it faster.
INGREDIENTS:
Turmeric Powder, Cumin Whole, Black Mustard, Asafoetida, Garlic Flakes, Poppy Seed, Split Red Gram, Nutmeg Whole, Black Pepper Whole, Clove Whole Packing, Red Chilli, Big Cardamom, Coriander Whole, Dry Ginger Whole, Fenugreek Leaves, Mace Whole, Cassia Whole, White Salt.
