A mild yet tasty curry blend developed specially for vegetable and fish curry.
Herbie developed this special vegetable curry for vegetarians and non-vegetarians, who wanted to be able to have a full-flavoured curry without any chilli heat.
The Fennel Seed, Ajowan Seed and Asafoetida help to counteract the ‘wind-producing’ effects of diets high in legumes and garden vegetables. This very tasty, yet mild curry is also ideal with seafood.
To make a quick fish curry, coat cubes of firm-fleshed fish with Herbie's Spices Vegetable Curry. Stir-fry in a wok with a little oil, when the fish is cooked, de-glaze the wok with a few tablespoons of coconut milk and serve on rice.
Coriander Seed, Sweet Paprika, Turmeric, Cumin Seed, Yellow & Brown Mustard Seed, Fennel Seed, Cassia Bark, Ginger, Ajowan Seed, Green Cardamom, Asafoetida (compounded with rice flour).*