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	Gold Rush Butter Chicken Paste Dry Mix Just Add Meat! AAAA Gold Rush Butter Chicken Great for slow cookers. Put it all in & reduce water by 1/3. A Creamy Kashmiri Style Curry with Delicate Spices & Almonds No chilli. A great Family Favourite. GLUTEN FREE, ALL NATURAL INGREDIENTS Ingredients: Dried cream & Yoghurt, Spices, Almonds, Sea Salt Made in Australia from the Very Best local & imported ingredients Once Cooked store in fridge up to 3 days, freeze up to 4 months May contain traces of nuts & milk products Preparation time- 5 mins Cooking time- 20 mins You need - 1kg chicken meat or pieces DIRECTIONS   Heat pan with 2 tblsp ghee or olive oil on med heat & stir fry hard spices (sml pack) 1 min. Add 3 cups water to pan & large pack, stir while bringing to boil. Once boiling, turn heat down to low & simmer, uncovered, 15-20 mins, stirring occasionally Bring back to boil then add raw meat. Turn heat down to med, simmer & stir uncovered until tender. Garnish with enclosed almonds. Serve with plain rice & any Indian accompaniments NUTRITIONAL INFORMATION   ( PER 100 GM SERVE )   PROTEIN 11.1G. TOTAL FAT 35.9G. SUGAR 0.5G. CARBOHYDRATE 16.9G. SODIUM 12MG. store in a cool dry place SERVING SUGGESTIONS   Plain Rice Spicy Salsa- see recipes Chutney & Pickles Popadums		Price:	QTY:

	Passage to India Butter Chicken Sce (MILD) Gluten Free 375g AAAA  Passage to India - Butter Chicken Chicken is the best meat to cook with this sauce, however the subtle flavours also compliment other Meats, Seafood or Vegetables. The flavour of Honey and Almond meal combined with Cream & Yoghurt along with a hint of Butter makes this sauce a great meal solution. Ingredients: Tomato & Tomato Paste 37% Water, Sunflower Oil Honey 7%, Herbs & Spices, Cream Powder [Milk Solids]* 4%, Garlic, Ginger, Yoghurt Powder (Non-fat milk solids cultures)* 3%, Salt, Almonds* 1% Paprika & Paprika Extract, Brown Sugar, Distilled Vinegar, Butter (dry)*, Vegetable Gums (Guar, Xanthan), Citric Acid, Corn Starch, Tumeric Extract. *Allergen   Nutrition Facts Serving Size ½ cup (125g) Servings Per Container 3 Amount Per Serving Calories 230 Calories from Fat 130   % Daily Value* Total Fat 15g 22%  Saturated Fat 2g 9% Cholesterol 5mg 1% Sodium 910mg 38% Total Carbohydrate 24g 8% Dietary Fibre 4g 14% Sugar 9g Protein 3g Vitamin A 20% Vitamin C 10% Calcium 6% Iron 15% Servings per package: Three Serving size: 125g Nutritional Information Average quantity Per 125g Per 100g Energy 983 kj 786 kj Protein 2.7 g 2.2 g Fat – Total 14.6 g 11.7 g Fat – Saturated 1.8 g 1.4 g Carbohydrate – Total 23.6 g 18.8 g Carbohydrate – Sugars 9.2 g 7.3 g Sodium 910 mg 728 mg Allergen Declaration: Contains Milk, Nuts and Honey [Bee Pollen, Propolis, Royal Jelly)		Price:	QTY:

	Passage to India Korma Simmer Sce (MILD) Gluten Free 375g AAAA Passage to India - Korma The Khansamas (cooks) of households throughout India have made this dish from recipes that were developed by the Nawabs of Lucknow. This sauce has piquant flavours of coriander, cumin, cloves cardamom and cinnamon, blended with yoghurt, coconut, almond and a distinctive flavour of crushed cashew nuts. A great simmer sauce with lamb, beef and chicken, also very tasty when used with mixed vegetables. Ingredients: Water, Onion, Sunflower Oil, Herbs & Spices, Coconut 4%, Yoghurt Powder (non-fat milk solids, cultures)* 3% Garlic, Ginger, Cashews* 2%, Salt, Tomato Paste, Brown Sugar, Almonds* 1%, Distilled Vineage, Tumeric, Lactic Acid, Citric Acid, Vegetable Gums (Guar, Xanthan), Corn Starch. *Allergen     Nutrition Facts Serving Size ½ cup (125g) Servings Per Container 3 Amount Per Serving Calories 210 Calories from Fat 140   % Daily Value* Total Fat 16g 25%  Saturated Fat 4.5g 22% Cholesterol 0mg 0% Sodium 830mg 35% Total Carbohydrate 15g 5% Dietary Fibre 3g 14% Sugar 4g Protein 3g Vitamin A 8% Vitamin C 8% Calcium 6% Iron 15% Servings per package: Three Serving size: 125g Nutritional Information Average quantity Per 125g Per 100g Energy 895 kj 716 kj Protein 2.8 g 2.2 g Fat – Total 16.1 g 12.8 g Fat – Saturated 4.4 g 3.5 g Carbohydrate – Total 15.2 g 12.1 g Carbohydrate – Sugars 4.3 g 3.4 g Sodium 829 mg 663 mg Allergen Declaration: Contains Milk and Nuts		Price:	QTY:

	Passage to India Rogan Josh Simmer Sce (Medium) Gluten Free 375g  Passage to India – Rogan Josh. Australians know Roghan Josh as a popular horse that won the Melbourne Cup. To Indians Roghan Josh is a curry created in the exotic food regions of the Punjab, during the last century; Its flavours are from the valley of Kashmir also a region known for its culinary excellence. The suttle blend of spices along with the yoghurt, coconut and almond make this dish an absolute winner. Ingredients: Onion, Water, Tomato & Tomato Paste 18%, Sunflower Oil, Herbs & Spices, Coconut 2%, garlic, Ginger, Salt, Yoghurt Powder (non-fat milk solids, cultures)* 2% Brown Sugar, Almonds* 1%, Distilled Vinegar, Tumeric, Paprika & Paprika Extract, Citric Acid, Vegetable Gums (Guar, Xanthan), Corn Starch. *Allergen     Nutrition Facts Serving Size ½ cup (125g) Servings Per Container 3 Amount Per Serving Calories 200 Calories from Fat 140   % Daily Value* Total Fat 15g 24%  Saturated Fat 3g 15% Cholesterol 0mg 0% Sodium 810mg 34% Total Carbohydrate 13g 4% Dietary Fibre 3g 13% Sugar 4g Protein 2g Vitamin A 8% Vitamin C 8% Calcium 6% Iron 15% Servings per package: Three Serving size: 125g Nutritional Information Average quantity Per 125g Per 100g Energy 823 kj 658 kj Protein 2.4 g 1.9 g Fat – Total 15.4 g 12.3 g Fat – Saturated 3.0 g 2.4 g Carbohydrate – Total 12.9 g 10.3 g Carbohydrate – Sugars 3.8 g 3.0 g Sodium 812 mg 649 mg Allergen Declaration: Contains Milk and Nuts		Price:	QTY:

	Taj Roti Plain Roti (Chappati) 280g 6 pieces AAAA		Price:	QTY:

	The Curry Makers Butter Chicken 375g AAA INGREDIENTS: Onions, Tomatoes, Vegetable Oil, Ginger, Garlic, Coriander, Paprika, Salt, Cumin, Vinegar, Sugar, Spices, Colour (150,E110), Food Acid (330), Vegetable Gum (412,415) Modified starch (1422) Water added. 1. Pour contents into a saucepan, heat & simmer. 2. Add 1kg of diced chicken & cook on medium heat until chicken is lightly cooked. 3. Pour in 300 ml cream and stir. Cover and simmer on low heat until chicken is tender. Serve with rice & accompaniments. HINT: For truly authentic flavour, first prepare chicken in The Curry Makers Tandoori Marinade. Note: Keep Simmer Sauce refrigerated after opening Also known as Chicken Tikka Marsala, Butter Chicken had its origins in Britain 25 years ago, rather than India centuries ago. A creamy tomato sauce that contained garlic and ginger was developed to complement and make use of the small pieces of marinated meat that came from the Tandoor but would dry out unless eaten immediately. This dish is one of the most popular Indian meals and can ironically now be found in restaurants in India. The Curry Makers Butter Chicken is rich and delicious and considered world class.		Price:	QTY:

	The Curry Makers Korma 375g AAA INGREDIENTS: Onion, Vegetable Oil, Tomato, Coconut, Almond, Ginger Garlic, Salt, Coriander, Sugar, Vinegar, Spices, Colour (150), Vegetable Gum (415,412), Food Acid (330) Water Added. 1. Pour contents into a saucepan, heat & simmer.  2. Add 1kg of diced lamb, beef, chicken &/or vegetables and cook on medium heat until lightly cooked.  3. Pour in 200 ml yoghurt and stir. Cover and simmer on low heat until meat is tender. Option: Add 50g chopped cashews, stir through moments before serving. Serve with rice & accompaniments. HINT: Start cooking rice when meat is tender. Note: Keep Simmer Sauce refrigerated after opening The Korma has been around for centuries and as with many of the classic curries was perfected through a combination of Kashmir and Mogul adaptations. In its early days in India Korma was the dish of the courts and a chef had to display excellence in its preparation in order to cook for royalty. Its rich yellow sauce, coloured naturally with turmeric, being thickened with coconut and almonds distinguishes it from all other Indian dishes. The mild, mouth-watering flavour of the Korma, which complements lamb, chicken or shrimp / prawns can be further enhanced with the addition of sweet vegetables such as peas or sultanas.		Price:	QTY:

	The Curry Makers Red Thai Curry Sce 375g AAA Wrong Image		Price:	QTY:

	The Curry Makers Rogan Josh 375g AAA INGREDIENTS: Onion, Tomato, Vegetable Oil, Ginger, Garlic, Paprika, Colour (150), Coriander, Cumin, Vinegar, Sugar, Spices, Food Acid (330), Thickener (1412), Vegetable Gum (415,412), Water Added. 1. Pour contents into a saucepan, heat & simmer.  2. Add 1kg of diced lamb, beef, chicken &/or vegetables and cook on medium heat until lightly cooked.  3. Pour in 200 ml yoghurt and stir. Cover and simmer on low heat until meat is tender. Option: Add 50g flaked almonds and 50g desiccated coconut, stir through moments before serving. Serve with rice & accompaniments. HINT: Start cooking rice when meat is tender. Note: Keep Simmer Sauce refrigerated after opening. Roghan Josh is an astounding aromatic dish with Persian and Mogul origins. It began in Persia as a slow cooked dish, to draw out maximum flavour and later, when adopted by the Moguls, it was perfected with aromatics. The Moguls, who would summer in the Kashmir mountains to escape the heat, added the unique flavours of the traditionally Kashmir spices; Cinnamon, Nutmeg, Cardamom and Fennel to the dish, creating what we now know today. The Curry Makers blend of this classic dish uses the traditional spices and is delicately coloured by fresh ground paprika. The addition of mint before serving will complement the heat and aromas of this special dish.		Price:	QTY:

	The Curry Makers Thai Green Curry Sce 375g AAA INGREDIENTS: Water, Onion, Chilli, Vegetable Oil, Garlic, Fish Sauce, Coriander, Thickener (1422), Sugar, Lemongrass, Shrimp Paste, Basil, Salt, Cumin, Kaffir Lime leaf, Flavour, Food Acid (300,330), Spices. 1. Heat half teaspoon of vegetable oil in a saucepan. 2. Add 500g of diced lamb, beef, chicken or seafood &/or 250g vegetables (we suggest snow peas and broccoli). 3. Cook on medium heat while stirring until partly cooked. 4. Add all of Curry Sauce from pouch and let simmer for 1-2 minutes. 5. Add 285g coconut milk and simmer until meat is cooked. Serve with rice or noodles. HINT: If you like your curry more mild, add more coconut milk and/or water. Note: Keep Simmer Sauce refrigerated after opening. Thai curries differ from Indian curries in a number of ways; the sauces are lighter and the flavour comes from a base of fresh herbs, in particular coriander and basil. Similarly to southern Indian cuisine coconut milk is used as a medium. These light curries are suited to white meats such as fish and chicken in addition to being perfect with tofu. Preparation is simple with a blending of the basic ingredients, the coriander and basil providing the "green" in the title of this curry. Next is the addition of the meat/tofu and the final adding of liquids. A secret of those who know and love this curry is to add a handful of bean shoots just before serving. The Thai Green Curry blend created by The Curry Makers is a medium strength dish that quickly becomes a favorite of all whose taste buds it has tantalized.		Price:	QTY:

	The Curry Makers Tikka Masala 375g AAA INGREDIENTS: WATER, TOMATO (20%), SALT, FOOD ACID (CITRIC),MINERAL SALT (CALCIUM CHLORIDE), ONION, TOMATO PASTE (5%), VEGETABLE OIL, BUTTER, SUGAR, SPICES, THICKNER (1442), CORIANDER(1.5%), GINGER, GARLIC, SALT,LEMON JUICE (1%), FOOD ACID (CITRIC). MADE IN AUSTRALIA FROM LOCAL&/OR IMPORTED INGREDIENTS. 1. Pour contents into a saucepan, heat & simmer .  2. Add 1kg diced chicken, lamb & beef and cook on medium heat until meat is lightly cooked. 3. Add 100ml of cream and 100ml of water. 4. Simmer on low heat until sauce has thickened (approximately 15 min.) & meat is tender. Simmer longer for a thicker sauce with a fuller flavour . Serve with rice & accompaniments. Similar in style to Butter Chicken Curry with more emphasis on it’s creamier tomato flavour enchanced with coriander and lemon. Milder slightly sweeter makes the Tikka Masala popular with younger families and those who prefer a more subtle curry than the robust styles of Vindaloo, Rogan Josh or Madras.		Price:	QTY:

	The Curry Makers Vindaloo 375g AAA Onions, Vegetable Oil, Tomatoes, Balsamic Vinegar, Ginger, Garlic, Spices, Salt, Chilli, Cumin, Colour 150, Sugar, Coriander, Food Acid 330, Food Starch 1412, Vegetable Gum 412 & 415, Water Added. Servings per pack 6 Serving size 62.5g   Per serving Per 100g Energy 601KJ 962KJ Protein 1.3g 2.1g Fat 12.7g 20.3g Carbohydrate - total - sugars 6.4g 2.8g 10.3g 4.5g Sodium 581mg 829mg Potassium 238mg 381mg		Price:	QTY:

	Trident Green Curry Paste 50g (A) Trident Green Curry Paste - Authenic Thai - used for STIR FRY or CURRY. 99% Fat Free No Added MSG Naturally Tasty Product of Thailand Warning: Product contains shrimp INGREDIENTS: Fresh Green Chilli (31%), Lemon Grass, Garlic, Salt, Galangal, Shrimp Paste, Kaffer Lime Peel, Coriander Seed, Pepper, Cumin, Turmeric --------------------------------------------------------------------------- NUTRITION INFORMATION Servings per Packet = 4 Servings size = 12.5g AVERAGE COMPOSITION     Per serve     100 g ENERGY     51.00 kJ     408.00 kJ       (12.00 Cal)     (97 Cal) PROTEIN     0.38 g     3.10 g FAT, TOTAL     0.08 g     0.60 g          SATURATED     0.10 g     0.10 g CARBOHYDRATE     2.50 g     19.60 g          SUGARS     0.10 g     7.90 g SODIUM     583.00 mg     4660.00 mg POTASSIUM     61.00 mg     490.00 mg		Price:	QTY:

	Trident Red Curry Paste 50g A Trident authentic Curry Pastes come in five mouth watering flavours – Red Curry (for beef), Green Curry (for Chicken), Yellow Curry (for Lamb, Chicken, Pork), Mussaman Curry (for Beef, Lamb, Veal) and Penang (for Beef).   --------------------------------------------------------------------------- INGREDIENTS: Dried Red Chilli (22.5%), Garlic, Lemon Grass, Salt, Shallots, Galangal, Shrimp Paste (shrimp 83%, salt 17%), Kaffir Lime Peel, Pepper --------------------------------------------------------------------------- NUTRITION INFORMATION Servings per Packet = 4 Servings size = 12.5g		Price:	QTY: