Marcelle’s Masala Mix (180g)
This is an aromatic mix of more than 20 different, natural herbs and spices to use in Curry dishes. It can be used with lamb, beef, pork, poultry, as well as fish and shellfish. The taste is mild and aromatic and most people enjoy the wonderful aroma when cooking and eating any dish that is prepared with this mix. Sauté the onions and other ingredients of your recipe in a little oil, add the Masala Mix and stirfry for 1 minute before adding any moisture. Frying releases the oils and natural aromas of the spices.
Instructions for use:
Medium taste: Add 30 ml (18 – 20 g) Marcelle’s Masala Mix for 1 kg meat, poultry or fish.
Stronger taste: Add 2 fresh red or green chillies (chopped) or 5 ml chilli paste to the above.
Hot! : Increase Masala Mix to 40 ml per kg, add chillies to taste, a pinch of cayenne pepper and a few drops of Tobasco Sauce. (Good luck!)
Tasty treats: To enhance the taste of plain mince and ‘potjies’: Use 5 ml Masala Mix to 1 kg mince or potjie – meat, just to lift the taste to ‘something out of the ordinary’.
Quick chicken curry with Marcelle’s Masala Mix (5 - 6 porsions)
6-8 chicken breasts (skinned and deboned and cut into strips) (about 1kg)
5 ml paprika
30 ml- 50 ml sunflower oil
2 onions (sliced)
1 large sweet pepper (green, red, yellow or mixed) (strips)
2 garlic cloves (minced)
30 ml Marcelle’s Masala Mix
5 ml chicken stock powder mixed with 125 ml water
3 ripe tomatoes (skinned and chopped) or 1 tin chopped tomatoes
15 ml tomato paste
15 ml brown sugar
Salt and freshly ground black pepper
125 ml cream (or low-fat Ideal milk or coconut milk)
3 spring onions ( use only green tops – cut diagonally)
handful fresh coriander or wild rocket to serve
1. Mix the chicken strips and paprika. Heat the oil in a large frying pan and fry chicken strips, one handful at a time, until slightly browned. Remove and keep aside.
2. Add a little more oil to the pan (if needed) and sauté the onions until soft.
3. Add the sweet pepper strips and garlic and stirfry for 1-2 minutes.
4. Add the Masala Mix and stirfry for 1 minute.
5. Add the chicken stock and stir in the tomatoes and brown sugar. Season with salt and freshly ground black pepper. Leave to simmer until the chicken is soft and the sauce has thickened slightly.
6. Add the cream and the spring onions and cook for another 3-5 minutes.
7. Serve with Basmati rice and sprinkle with coriander or rocket.
Extras: Serve with normal ‘curry’ extras such as poppadums, riata and a salad of chopped tomato, red onion and cucumber as well as chutney or sweet chilli sauce.
Do you like it hot?
Chop 2 red or green chillies and add with 10 ml grated fresh ginger to the sweet peppers and garlic. You can substitute the fresh chillies with 5 ml chilli-paste. ( or to your own ‘hot’ taste).