£4.25
The Balti was invented in Birmingham during the 1970s, when the city’s Pakistani residents created a fusion dish inspired by traditional Kashmiri recipes but cooked in a way that was more appealing to western tastes. This Classic Curry Paste is made using a unique blend of spices and is ideal when making an authentic vegetarian or meat curry. Gluten free and suitable for vegans, it is best served with pulse, chickpeas, courgettes and paneer. Medium in heat. (see cooking ideas on our Recipes page)
| Ingredients | Rapeseed Oil, Vinegar, Onion, Water, Coriander, Cumin, Turmeric, Salt, Spices, Chillies, Garlic, Curry Leaves. |
|---|---|
| Nutritions | Energy 1310kJ/308kcal, Fat 26.2g (saturates 2g), Carbohydrates 14.8g (sugars 1.6g), Protein 3.3g, Salt 6.7g |
Indonesian Rendang Curry Paste 170g 
