MCUCMCM
(2 customer reviews)

Chittagong Curry Masala Medium (240g)

$22

41 in stock

This spicy South Indian curry, traditionally used for pork, features a creamy coconut milk and tamarind sauce and is excellent used with lamb, beef or chicken.

This 250g jar will cook with approximately 9kg of meat, vegetables or seafood – 45 servings.

Stock

41 in stock

Share the Product
Tweet this Product
Pin this Product
Email This Product

Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

75 kJ
1500 kJ

Protein

0.7 g
13.8 g

Fat, total

0.8 g
15.6 g

-saturated

0.1 g
1.6 g

Carbohydrate

1.6 g
32.4 g

-sugars

0.6 g
11.2 g

Sodium

15 mg
308 mg

Ingredients

Chilli Powder, Black Pepper, Turmeric, Black Mustard Seed, Cumin Seed, Fenugreek Seed, Cinnamon, Coriander Seed, Nutmeg, Cloves, Green Cardamom Seed

Recipe

Ingredients:

  • 4 tbsp butter/ghee (60 g)
  • 2 medium onions, sliced
  • 4 cloves garlic, finely chopped
  • 4 tsp ginger, finely chopped
  • 2½ tbsp Chittagong Curry Masala
  • 1 kg Pork, diced (or Chicken, Beef, Lamb)
  • 2 cups coconut cream
  • Juice of 1 lemon or a squeeze of tamarind
  • Salt to taste

Method:

Melt the butter and add the onion, garlic and ginger. Sauté until the onion is soft. Lower heat, add the Chittagong Curry Masala, mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Turn up the heat, add the beef and seal well. Add the coconut cream and the lemon juice or tamarind and salt to taste. Bring to the boil, then cook simmering until the meat is tender and the liquid has reduced.

Additional information

Weight 0.6 kg
Dimensions 10.5 × 9 × 14 cm
Heat

Size

250g, 8.8oz

Barcode

"0799632177791"

Australian % Ingredients

7

2 reviews for Chittagong Curry Masala Medium (240g)

  1. Sein Win (verified owner)

    Good stuff. I have been using it for a long time.

  2. Ralph (verified owner)

    I purchased this spice YEARS ago (like 15) in Canberra – my new wife (Canadian) added it to her potato salad! Try some – you will be amazed! We ordered 2 jars when we ran out and it was at our doorstep in less than 4 days! Superb! will be buying more as she has discovered she can use it in Perogies 🙂

Add a review

Your email address will not be published. Required fields are marked *

Related Products

The Tolerance Builder Pack

A great way to build your heat tolerance or just have a chilli challenge with your mates. This pack includes one of each of the following:

 

  • Red Jalapeño Chilli Sauce Medium (250ml)
  • Habanero Chilli Sauce Hot (250ml)
  • Bubblegum Chilli Sauce Ultra Hot (250ml)
  • Fever Chilli Sauce Extreme (150ml)

Yes! the hits come gift wrapped.  (each bottle is wrapped in tissue paper, boxed and with a ribbon)

Read More »

Malacca Laksa Nyonya Noodle Soup Paste Hot (400g)

Laksa is a spicy noodle soup popular in the Peranakan cuisine of Southeast Asia.

Laksa consists of thick wheat noodles or rice vermicelli with chicken, prawn or fish, served in spicy soup based on either rich and spicy curry coconut milk or on sour asam.

Our version hails from the Malacca region in Malaysia.

Read More »

Harissa Mix (30g)

Ingredients: Chilli Flakes, Paprika Sweet, Caraway Seed, Garlic Granules & Coriander

Mix with oil to make a great paste for cooking.

Read More »

Rosella Royale Sunday Glaze Mild (250ml)

Rosella glaze is a versatile condiment that can be used in a variety of dishes. It has a tangy and slightly sweet flavour, similar to cranberry sauce. It can be used as a glaze for meats, a topping for desserts, Some people also use it as a substitute for tomato sauce in recipes.

How to use as a Glaze:

When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.

For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.

On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome. If making kebabs, thread the meat (and vegetables) through the skewer and brush the glaze over with a pastry brush, then pop them straight on the barbie!

Read More »

Taipan Glazing Chicken and Lamb Pairings

The magic in the box…

Lip smacking Loco Lime and Mongolian Mint Pairing

A fruity minty match, just crying out for a juicy lamb roast or chops.  Giving a new and updated twist to the mint sauce we all remember growing up.

Lamb, being a rich and flavourful meat, pairs well with the bright and refreshing flavours of lime and mint. The acidity of lime helps to cut through the richness of the lamb, while the mint adds a cool and herbaceous note that complements the meat’s natural flavour. The combination of these flavours creates a well-balanced and delicious Sunday roast that is enjoyed by the whole family.

 

Mango Madness and East Coast Buffalo Wing Rub

Mango is such a popular Aussie fruit known for its sweet and tangy flavours. When combined with chicken buffalo wing flavours, the sweetness of the mango helps to balance out the spiciness of the buffalo sauce. Additionally, the acidity in mango can help to cut through the richness of the chicken, creating a well-rounded flavour profile. Overall, the combination of mango and chicken buffalo wing flavours is a delicious and satisfying pairing.

 

For more information on these products go directly to each one using the search bar.

 

How to use your seasoning/rub and glaze:

Lightly or generously coat your meat with your seasoning/rub. Up to you based on how much flavour you prefer.

When cooking meat, either on the BBQ, in an oven or a smoker, generously pour glaze over uncooked meat in a dish and with clean hands, turn the meat over to ensure that it is liberally coated on all sides.

For the oven and smoker, cover the meat and cook following the usual cooking instructions. Uncover for the last quarter of the cooking time to allow the sauce to reduce and the sweet stickiness to develop. Re-coat now to personal preference, if required.

On the Barbecue, just cook on the plate or over the grill. The glaze will darken and look burned but that’s okay – and awesome.

Read More »

Peppercorn Black Whole (25g)

Origin: India

Whole black peppercorns in a jar with a grinder are common in most homes and restaurants to add flavour to meats, fish, vegetables, soups and stir-fries just to name a few.

Black pepper also has medicinal properties and can be ground and added to chai tea and turmeric smoothies or combine with turmeric and lemon for a sinus infection.

 

 

Read More »

You might also like to try…

Bombaywalla Curry Masala Mild (240g)

It is an unroasted, general purpose curry, excellent for vegetables, lamb, chicken or fish.

Flavours of Bombaywalla curry are complex and well-balanced with a slightly sweet twist from the spices used.  This blend is versatile for many regularly cooked dishes such as curried sausages, curried eggs.  Try a sprinkle on your roast potatoes for a tasty surprise.   (Bombaywalla means “Man from Bombay”)

This 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

https://mudgeerabaspices.com.au/recipe/bombaywalla-curry-recipe/

https://mudgeerabaspices.com.au/recipe/curried-sausages/

 

Read More »

Chicken Tikka Masala Paste Medium (280g)

Chicken Tikka Masala is a popular chicken curry with a creamy tomato sauce is excellent served with breads or rice and can also be used as a marinade for tikka (boneless cuts of cubed meat).

Best used for cooking chicken or vegetables.

This 280g jar will cook with approximately 6kg of meat, vegetables or seafood – 30 servings.

Chicken Tikka

700g skinless chicken breast cut into 1 inch cubes, 1.5 tbsp Chicken Tikka Masala, 1 tsp ginger paste, 1 tsp garlic paste, butter, 0.5 cup yoghurt.

Mix the curry blend, yoghurt, ginger and garlic together and marinate the chicken cubes in this for 20 minutes, grill the chicken and baste with butter.

Read More »

Sauce/Condiment clear glass bottle 300ml with lid (Box of 24)

The more you buy, the more you SAVE (up to 20%)

A box of 24 sauce/condiment clear glass bottles 300ml with lids.

Suited for sauces and condiments – great for small batch operators

Bottle

  • Capacity: 300ml
  • Material: Glass
  • Colour: Clear
  • Weight: 247g
  • Height: 194mm
  • Diameter: 62mm
  • Neck finish diameter: 38mm
  • Neck finish type: Twist
  • Embossed/cast on base “Flavour and Spice”

Lid

  • Material: Metal
  • Colour: Black
  • Weight: 4.09g
  • Height: 10.1mm
  • Diameter: 38mm
  • Neck finish diameter: 38mm
  • Neck finish type: Twist
Read More »

Kashmiri Chicken Almond & Raisin Korma Masala Medium (240g)

This North Indian sweet korma, originating from Kashmir, is traditionally cooked with chicken, fresh cream, fruit and nuts.

This korma can be cooked also with lamb or pork fillet and your choice of fruit and nuts i.e. almonds and raisins, dried apricots, cashews, dried pears, etc.

This 250g jar will cook with approximately 15kg of meat, vegetables or seafood – 75 servings.

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices