Curry Products

TURMERIC POWDER 250gm ( USD 1.83 )

May be used for various cuisine, including barbecue (such as satay), in frying chicken, fish, meat and seafood, 'lontong', steamed nuts, coconut milk dishes, 'percik' chicken and other dishes. RECIPE FOR FRYING FISH 10 pieces of fish (800gm -1000gm) 30gm Adabi's Turmeric Powder 1 tablespoon (10gm) salt 3 tablespoons (30gm) Chili Powder Oil for deep frying COOKING METHOD 1. Clean the fish and cut into slices and drain. 2. Season the fish with salt, Adabi's Turmeric Powder and Chili Powder. 3. Heat oil in a deep saucepan and fry the fish until crispy. 4. Serve hot. INGREDIENTS Turmeric (70%) and Rice Flour (30%) NUTRITION FACTS Typical value Per Per 100 gm Energy 684.0 Kcal 2,578.8 kJ Protein 9.4 gm Carbohydrate Of which sugars 149.1 gm 0 gm Fat Of which saturates 5.5 gm 0 gm Fiber 3.6 gm Sodium 54.0 mg

FISH CURRY POWDER 250gm ( USD 1.43 )

RECIPE

Part A - grind or blend together into a paste 3 shallots 3 cloves garlic 5mL tamarind juice, extracted from 5gm tamarind and 5 mL water 30gm ADABI'S CURRY POWDER FOR FISH 600gm fish, cut into slices 2 shallots (slice thinly) 3 cups water 100mL coconut milk, extracted from ½ grated coconut and 225mL water Part B 1 tsp mixed spices 1 sprig curry leaves 20mL Cooking oil Salt to taste

COOKING METHOD

1. Combine Part A, tamarind juice, ADABI'S CURRY POWDER FOR FISH and 1 cup water to form a paste. 2. Heat oil in a deep saucepan, sauté sliced shallots and Part B until fragrant, for 5 minutes. 3. Add in curry paste from step 1. Add in 2 cups of water, cook for 5 minutes. 4. Add in coconut milk, simmer for 10 minutes. 5. Add in fish, cook for 10 minutes or until fish is cooked. 6. Season with salt, stir, well. Serve hot.

INGREDIENTS

Chilli, Coriander, Aniseed, Black Pepper, Curry Leaves and Turmeric

NUTRITION FACTS

Typical value Per Per 100 gm Energy 395.83 Kcal 1,662.49 kJ Protein 12.50 gm Carbohydrate Of which sugars 45.83 gm 4.17 gm Fat Of which saturates 17.08 gm 1.67 gm Fiber 12.50 gm Sodium 183.33 mg

CURRY POWDER FOR MEAT & CHICKEN 250gm ( USD 1.83 )

RECIPE

Part A - grind or blend together into a paste 6 shallots 5 cloves garlic 2.5cm ginger 5ml tamarind juice, extracted from 5gm tamarind and 5mL water 30gm ADABI'S CURRY POWDER FOR CHICKEN, 600gm meat or chicken, cut into pieces 5 shallots (slice thinly) 3 cups water 225mL coconut milk, extracted from ¾ grated coconut and 225mL water Part B 2.5cm cinnamon stick 5 petals star anise 2 cloves 20ml cooking oil Salt to taste.

COOKING METHOD

1. Add Part A, tamarind juice and ADABI'S CURRY POWDER FOR MEAT & CHICKEN to meat or chicken pieces. 2. Heat oil in a deep saucepan, add sliced shallots and fry until fragrant. Add meat or chicken pieces and cook for 5 minutes. 3. Add water, cook until the meat/ chicken is tender, approximately for 30 minutes. 4. Add in coconut milk and Part B, simmer for another 5 minutes. 5. Season with salt, stir well. Serve hot.

INGREDIENTS

Chilli, Coriander, Aniseed, Black Pepper, Curry Leaves and Turmeric

NUTRITION FACTS

Typical value Per Per 100 gm Energy 395.83 Kcal 1,662.49 kJ Protein 16.67 gm Carbohydrate Of which sugars 50 gm 4.17 gm Fat Of which saturates 13.75 gm 1.67 gm Fiber 8.33 gm Sodium 195.83 mg

KURMA POWDER FOR CHICKEN & MEAT 250gm ( USD 2.46 )

RECIPE

Part A - slice thinly 2 onions 4 cloves garlic 2.5cm ginger 30gm ADABI'S KURMA POWDER FOR CHICKEN, mix with 1 cup of water to form a paste. 600gm chicken, cut into pieces 2 cups water 100mL coconut milk, extracted from ½ grated coconut and 100mL water 3 potatoes, each cut into four wedges 1 onion, cut into 4 wedges 50mL cooking oil Salt to taste

COOKING METHOD

1. Heat oil in a deep saucepan, sauté part A until lightly browned. 2. Add in kurma paste and fry until fragrant. 3. Add in chicken and water. Put the lid on the saucepan and cook until chicken is tender. 4. Add in coconut milk, potatoes and onion, leave to boil until potatoes are tender. 5. Season with salt, stir well. Serve hot.

INGREDIENTS

Coriander, Fennel Seeds, White Pepper, Cinnamon Stick, Clove, Star Anise, Rice Flour and Bleach Cardamon.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 330.38 Kcal 1,384.60 kJ Protein 12.62 gm Carbohydrate Of which sugars 50.80 gm 0 gm Fat Of which saturates 17.59 gm 0 gm Fiber 18.96 gm Sodium 57.18 mg

BRIYANI POWDER 100gm ( USD 0.92 )

RECIPE FOR BRIYANI RICE

5 tablespoons of cooking oil 3 tablespoons ghee / butter 10gm Adabi's Briyani Powder 5 glasses of Basmathi Rice (wash and drain) ½ can evaporate / fresh milk 1 tablespoon salt A little drop of yellow coloring A little drop of rose water

Part A 3 onions (slice finely) 3 onions (slice finely) 4 cm cinnamon stick Part B 50gm fried sliced shallots 50gm cashew nuts 4 stalks celery 4 stalks spring onion (slice finely) 1 bunch mint leaves (pluck the leaves)

COOKING METHOD

1. Mix Adabi's Briyani Powder with Part A and add a little water to form a paste. 2. Heat oil and ghee / butter in a deep saucepan, sauté briyani paste (from step 1) until fragrant. 3. Add in water, pandan leaves and salt, place the lid on the saucepan so that the water boils quickly. 4. When water begins to boil, put in rice. When the water is almost dry, pour in milk and stir well. Place the lid tightly so that no steam can escape. 5. When rice is cooked, make several holes into the rice, and put yellow coloring. 6. Sprinkle rose water and garnish with Part B. Close the saucepan tightly, lower down the heat, let the rice dries up for another 15 minutes.

RECIPE FOR CHICKEN BRIYANI

1 whole chicken (cut into 8 pieces) Oil for deep frying 90gm Adabi's Briyani Powder 5 tablespoons of ghee / butter 1 liter water Salt to taste

Part A - Grind or blend together 10 shallots 6 cloves garlic 6 cm ginger 5 fresh green chillies Part C - Slice thinly 4 stalks of celery 4 stalks of spring onion 4 stalks of coriander leaves 1 bunch mint leaves 2 onions Part B ½ can evaporate / fresh milk 3 tablespoon of tomato puree 3 tablespoon oil used frying chicken in step 1 3 tablespoon of honey Part D - For garnishing 50gm fried sliced shallots 50gm fried cashew nuts 50gm raisins

COOKING METHOD

1. Fry chicken until ¾ cooked 2. Combine Adabi's Briyani Powder with Part A and a little water to form a paste. 3. Heat oil and ghee / butter in a deep saucepan, sauté briyani paste (from step 1) until fragrant. Add in 5 cups of water, leave to boil until sauce begins to thicken. 4. Add in Part B, slow down the heat. Leave to simmer until the sauce thickens. 5. Add in Part C, season with salt. 6. When the sauce is sufficiently thickened, put in fried chicken. Stir fry until the chicken is well-coated with the sauce. 7. Dish into a serving plate and garnish with Part D.

NUTRITION FACTS

Typical value Per Per 100 gm Energy 245.67 Kcal 1,031.81 kJ Protein 10.17 gm Carbohydrate Of which sugars 41.67 gm 0 gm Fat Of which saturates 4.33 gm 0 gm Fiber 15.5 gm Sodium 120.0 mg