Authentic curry with a smoked twist
Time: 30 minutes
Yield: 4-6 servings
Spice up your mid-week meals with the authentic Triple Smoke West Coast Curry, blend.
2 tbsp vegetable oil/ or olive oil
1 medium sized onion, finely chopped
2 cloves garlic, chopped
1tsp grated fresh ginger
3-4 tbsp of Triple Smoke West Coast Curry
1lb of your choice in protein, chicken thigh fillets, fish (Salmon), seafood or just Vegetables,
1 cup of coconut milk or ½ - 1 cup of hot boiling water
Heat the oil in a large saucepan and add the onions, garlic and ginger. Cook over a medium heat, stirring occasionally, for 3 minutes. Add Triple Smoke Bengal Blend and cook, stirring for 1 minute. Add your choice of protein or vegetables and cook, stirring occasionally for 2 minutes.
Add the coconut milk and bring to the boil, or just add boiling water. Reduce the heat and simmer gently, stirring occasionally, for about 20 minutes. The sauce should have reduced and thickened by this stage ( Add more water if the sauce is too thick).
**** Serve in bowls topped with a handful of cilantro leaves, accompanied with steamed rice****
Spice up your week an authentic meal, using Triple Smoke West Coast Curry. For other naturally smoked spice blends click here. Made in small batches, Shawnigan Lake BC, shop local.
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