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-flavored curry without any chilli heat. 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).
The Fennel Seed, Ajowan Seed and Asafoetida help to counteract the ‘wind-producing’ effects of diets high in legumes and garden vegetables.
Fresh, natural, pure herbs and spices blended and packed in Australia from imported and local ingredients then flown directly to our California Epicurean Kitchen.