Cooking & Curry Pastes

Priya Ginger & Garlic Paste is ground ginger and garlic in a ready-to-spoon paste, which takes the daily peeling and grinding out of the cooking. One spoonful stands in for roughly equal parts of fresh ginger and garlic in most Indian recipes.

Best for

• Curry and gravy bases
• Marinades for chicken, fish and paneer
• Biryani, pulao and dal tempering

Using it

Add it once the onions have softened and fry on medium heat until the raw smell goes and the paste stops sticking, usually a minute or two. Put it into oil that is too cold and it stays raw; put it into oil that is smoking and the garlic burns, which turns the whole dish bitter. About a tablespoon suits 500g of meat or a curry for four. Use a clean, dry spoon every time.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Udhaiyam Tamarind Seedless is pressed tamarind pulp with the seeds and most of the fibre already taken out, so it goes straight into hot water without the picking-over that whole tamarind needs. It is sharply sour and sticky, and it is what gives sambar, rasam and kuzhambu their backbone.

Best for

• Sambar, rasam and vatha kuzhambu
• Pulihora and tamarind rice
• Chutneys, sauces and chaat

How to cook it

Break off a piece about the size of a small lime for a pot serving four, soak it in a cup of hot water for fifteen to twenty minutes, then squeeze it out with your fingers and strain the liquid, discarding the fibre left behind. Use that extract rather than adding the block to the pot. Let it boil for a few minutes before the dal goes in, as raw tamarind tastes flat. Add it in stages and taste as you go.

Pack and storage

200g pack. Store in a cool, dry place, sealed after opening; keep it wrapped, as tamarind dries out and hardens in open air.

Aachi Pani Puri Kit brings together the crisp hollow puris and the masala for the spiced water, so the street-food snack can be put together at home without hunting down the parts separately. The masala is sour and salty with mint and cumin behind it, which is the flavour people are actually after when they order pani puri.

Best for

• Pani puri and golgappa at home
• Party and gathering snacks, since guests assemble their own
• Using the masala on its own over fruit chaat or salad

How to cook it

Stir the masala into cold water, taste it, and let it stand for twenty to thirty minutes so the flavour comes out fully; adding fresh coriander, mint and a squeeze of lemon lifts it further. Chill the water well, as lukewarm pani is the usual disappointment. Boiled potato and soaked chickpeas make the standard filling. Crack the top of each puri, fill it, dip and eat it in one, and assemble only as you go, because a filled puri collapses within seconds.

Pack and storage

133g pack. Store in a cool, dry place, sealed after opening.

Priya Pulihora Paste is the Andhra tamarind rice concentrate, with tamarind, chilli and tempering spices already cooked down so that making pulihora comes down to stirring the paste through cooked rice. It is sour first, then salty and hot.

Best for

• Pulihora, or tamarind rice
• Festival meals and lunch boxes
• Tamarind sevai and vermicelli dishes

Using it

Cook the rice so the grains stay separate, spread it on a wide plate and let it cool to just warm, because hot rice turns sticky and the grains break when you mix. Stir in two to three tablespoons of paste per two cups of cooked rice, then taste and adjust. Finish with a fresh tempering of mustard seeds, chana dal, peanuts and curry leaves in oil, and leave the rice to stand for fifteen minutes before serving so it takes up the flavour.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Cock Currypaste Gelb 400g - Thai Yellow Curry Paste

Enjoy the mild, fragrant flavors of Thai yellow curry with Cock Yellow Curry Paste. This traditional paste combines turmeric, lemongrass, and aromatic spices for an authentic taste.

Product Features:

• Authentic Thai yellow curry paste
• 400g convenient size
• Mild, fragrant flavor
• Rich in turmeric and aromatic spices
• Versatile for various dishes

Usage:

Ideal for yellow curry dishes, mild curries, seafood preparations, and adding a subtle, aromatic flavor to your meals.

Priya Red Chilli Paste is red chillies ground to a smooth paste, ready to spoon into the pan in place of soaking and grinding dried chillies yourself. It carries colour as well as heat, so it goes into the gravy early where both can do their work.

Best for

• Curry and gravy bases that need depth of colour
• Marinades for chicken, prawn and paneer
• Chilli chicken, chilli paneer and Indo-Chinese sauces

Using it

Fry one to two teaspoons in oil with the onion base until the oil takes on the colour and the raw smell has lifted, about a minute. Start low: the paste is concentrated, and it is far easier to add a second spoon than to rescue a dish that has gone past what you can eat. As a marinade base, loosen it with lemon juice and a little curd. Use a clean, dry spoon at every use.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Miyako Miso Suppenpaste Hell 150g - Light Miso Soup Paste

Experience authentic Japanese cuisine with Miyako Light Miso Soup Paste. This traditional fermented soybean paste is essential for making delicious miso soup and adding umami flavor to your dishes.

Product Features:

• Authentic Japanese light miso paste
• 150g convenient pouch
• Rich umami flavor
• Perfect for miso soup
• Traditional fermented soybean paste

Usage:

Ideal for preparing miso soup, marinades, dressings, and adding depth of flavor to soups, stews, and sauces.

Cock Currypaste Grün 400g - Thai Green Curry Paste

Discover the fresh, aromatic taste of authentic Thai green curry with Cock Green Curry Paste. Made with traditional ingredients for an authentic Southeast Asian flavor experience.

Product Features:

• Authentic Thai green curry paste
• 400g family-size pack
• Fresh, aromatic flavor profile
• Versatile cooking ingredient
• Traditional Thai recipe

Usage:

Perfect for Thai green curry dishes, coconut-based curries, stir-fries, and adding authentic Thai flavor to your cooking.

Cock Currypaste Rot 400g - Thai Red Curry Paste

Experience authentic Thai cuisine with Cock Red Curry Paste. This traditional Thai curry paste brings the perfect balance of spicy, aromatic flavors to your dishes.

Product Features:

• Authentic Thai red curry paste
• 400g convenient size
• Perfect for curries, stir-fries, and marinades
• Rich, spicy flavor profile
• Premium quality ingredients

Usage:

Ideal for preparing traditional Thai red curry dishes, stir-fries, soups, and as a marinade for meats and vegetables.

Gramarhein Tamarind 200g

Priya Tamarind Paste is concentrated tamarind ready to use straight from the jar, with no soaking, squeezing or straining of pulp. It is plain sour, with no spices added, so it goes into anything that calls for tamarind without changing the rest of the seasoning.

Best for

• Sambar, rasam and vatha kuzhambu
• Chutneys, sauces and chaat
• Tamarind rice and fish curries

Using it

Start with half a teaspoon dissolved in a little warm water for a pot of sambar or rasam for four, and adjust at the end once the dal is in, since tamarind reads stronger in a thin liquid than a thick one. Give it a few minutes of cooking; uncooked tamarind tastes flat and slightly harsh. For chutneys and sauces use it undiluted, a quarter-teaspoon at a time.

Pack and storage

300g jar. Store in a cool, dry place; keep sealed and refrigerated after opening.

Aachi Ginger Garlic Paste in the 1kg tub is the catering size, for households that cook Indian food daily and for anyone feeding a crowd. It is the same ground ginger and garlic as the smaller jar, just enough of it that you are not reaching for a replacement every fortnight.

Best for

• Everyday curry and dal bases
• Large-batch marinades for chicken and mutton
• Biryani and pulao cooked in quantity

Using it

Use about a tablespoon for every 500g of meat, or for a curry serving four. Add it once the onions have softened, fry on medium heat for a minute or two until the raw smell lifts, and only then add tomato or water. With a tub this size, decant a week's worth into a small jar and keep the main tub closed and cold, so the whole quantity is not opened and warmed each time you cook. Always use a clean, dry spoon.

Pack and storage

1kg tub. Store in a cool, dry place; keep sealed and refrigerated after opening.