Top Five Tips for using Dilishque Curry Paste
Top Tip No.1 – You can use raw potatoes
The recipe on the Dilishque curry paste box directs you to cook the chicken and potato mix in water and then once your potatoes are cooked you can add the tomatoes. Ensuring you follow this step enables the potatoes to soften and absorb more of the flavours.
Top Tip No. 2 – Make it a little hotter
There are many ingredients that will make your curry hotter and as I love chillies, they will be my first choice (I usually have them in the fridge, I can’t seem to live without them!) However, heat from chillies is not everyone’s cup of tea, in which case you can use garlic, ginger, a quarter to half a teaspoon of black pepper or garam masala. We will have our garam masala available to purchase soon. Currently, it is available to purchase on request by email.
Top Tip No. 3 – Make it milder
The easiest way to make it milder is to use less than we state on the recipe, however of you like the fuller flavour but would like to take the edge off you can add coconut milk or yogurt to your dish and that will cool it down.
Top Tip No.4 – Make it sweeter
I really don’t really recommend adding sugar to savoury dishes and cringe when family members suggest we add it to tomato based dishes. My mum told me to take my time over the onions and to let them sweat and become translucent, then add the paste once the natural sugars have been released. I love this tip and have used it for as long as I can remember, (thanks mum) you can also use a brand of tomatoes that are naturally sweeter.
If you can’t eat onions for any reason I have used grated carrot as a substitute and let them sweat on a low heat. They disappear into the sauce with no trace whilst making the meal sweeter.
Top Tip no.5 – Make a marinade
Wow, this is one of my favs! All you need is 1-2 tablespoons of natural yoghurt, a quarter to a half a teaspoon Dilishque curry paste and 500g of chicken (or meat of your choice) pieces and leave in the fridge for at least two hours for best results. If, like me you can’t wait, you can leave it for ten/twenty minutes (when I’m hungry and disorganised I don’t have time to wait for it to marinate, so I just mix and go). If you decide not to use meat try aubergines. Lay your mix out on an oven tray and bake until cooked. Yum!
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