"Over 70 years ago, Mrs Fernandes started making curry pastes and pickles in Pune, India.Her authentic produce quickly found favour with the soldiers garrisoned locally, who couldn't stop to grind their own spices or preserve pickles.Though much has changed with the passage of time, Mrs Fernandes' pastes and pickles are still made by her family in Pune, using only the best local spices and produce.Recipe idea: Vindaloo
Ingredients:3 tsps Ferns' Vindaloo Paste2 diced chicken breasts1 tbsp oil4 chopped tomatoes200ml water
Method:Heat the oil in a pan. Add the Fern's Vindaloo Paste and diced chicken and stir fry for 5 minutes.Add the chopped tomatoes and water.Stir and bring to boil. Lower flame and simmer for 15 minutes until cooked.Serve hot with boiled rice or a bread of your choice.Recipe idea: Prawns Peri Peri
Ingredients:1kg large Prawns2.5 tbsps Vinegar1.5 tsps Ferns' Vindaloo Curry PasteSalt to taste4 tbsps Oil2 tsps Garlic Paste
Method:De-vein the prawns and wash thoroughly, apply salt and vinegar and keep aside.Heat the oil, add the garlic paste and prawns and sauté for 2 to 3 minutes.
Add Ferns' Vindaloo Curry Paste and fry on a low heat for 2 minutes. Add 1/2 cup water and cook until prawns are tender.
Garnish with chopped coriander leaves and serve hot with rice and naan.
Ingredients: Water, Chilli Powder, Refined Sunflower Oil, Salt, Fenugreek Powder, Cumin Powder, Split Mustard, Turmeric Powder, Acetic Acid.
Allergen Advice: contains Mustard
• Suitable for Halal, Vegan & Vegetarian diets
• Gluten free
• Nut free
• Free from artificial colours, flavourings & preservatives
Store in a cool dry place. Once opened, refrigerate & consume within 8 weeks."