Recipes

Method Clean the chicken breasts and flatten them with a steak hammer. Marinate with salt, lemon juice and one teaspoon of Ferns’ Tandoori Curry Paste. Wash and chop coriander leaves. Chop raisins, cashew nuts and pineapple rings. Mix with grated cottage cheese, salt, sugar, and green chillies to make a filling. Divide filling into four […]

Method Marinate the chicken pieces with salt, turmeric, Ferns’ ginger and garlic paste and curd. Heat oil and add finely chopped onions. Sauté until golden. Add Ferns’ Mulligatawny Curry Paste, chicken and 2 cups of water bring to a boil and simmer until chicken is cooked. Add coconut milk and temper with mustard seeds and […]

Method Chop onion, celery and carrots. Cut bread slices into cubes and deep fry to a golden brown colour. Melt butter in a pan. Sauté onions, carrots, celery and washed lentils. Add water and Ferns’ Mulligatawny Curry Paste, bring to a boil and simmer until lentils are cooked. Purée the cooked lentils and vegetables and […]

Method Cut even cubes of mutton and cook separately in 2 cups of stock. Melt butter in a pan add chopped ginger and garlic, stir for a few seconds. Add chopped onions, tomatoes, Ferns’ Mulligatawny Curry Paste and curry leaves. Add 3 cups of stock and cook until vegetables are tender. Add the mutton pieces, […]

Method Wash rice and red gram and cook in a little water till soft. In another pan, fry bacon and beef pieces in lard till brown. Add chopped onions, curry leaves and Ferns’ Mulligatawny Paste. Fry till brown, adding more lard if required. Add stock, salt, pepper and lemon juice and simmer for 20 minutes. […]

Method Heat oil, add chopped onions, and sauté until lightly brown. Add turmeric, Ferns’ ginger and garlic paste and Ferns’ Mulligatawny Curry Paste and stir for 30 seconds. Add quartered mushrooms, curry leaves, salt and green peas. Add ½ cup water and simmer until mushrooms are cooked. Pour in beaten curd and coconut milk. Simmer […]

Method Melt butter in a pan and fry chopped onion till it is translucent. Add Ferns’ Prawn Balichow paste and sauté on a high flame. Chop prawns and apply salt and pepper. Fry separately in 1 tbsp oil on a high flame for a minute. Add to onion and Balichow. Mix well.

Method Dice 3 large cooked prawns and one spring onion. Mix together with one cup of yoghurt and 3 or 4 tablespoons of Prawn Balichow. Serve with Slices of crusty bread.

Method Use either small pizza bases, slices of toasted bread or your favourite crackers as a base. Mix together Prawn Balichow and tomato paste in equal quantities, then spread thickly over the pizza bases or crackers. Top with some slices of olives, tomatoes, and cooked prawns. Top with some grated cheese and grill until cheese […]

Method

Method Chop onion, celery and carrots. Cut bread slices into cubes and deep fry to a golden brown. Melt butter in a pan. Sauté onions, carrots, celery and washed lentils. Add water and Ferns’ Madras Curry Paste, bring to a boil and simmer until lentils are cooked. Purée the cooked lentils and vegetables and strain […]

Method Mix all the dry ingredients in a bowl. Add beaten egg. Add enough breadcrumbs till the mixture is stiff and binds. Roll into bite-sized balls. Bake in hot oven turning balls occasionally. When cooked, serve with a dipping sauce. Tinned Tuna chunks can be substituted for minced meat.