Balti Curry Paste

Balti Curry Paste

  • Ingredients
  • Cooking
  • Storage
  • Nutrients
  • Allergen
Vegetable oil, coriander, water, ginger, garlic, tomato puree, cummin, coconut, salt, parsley, chilli, mixed spices, turmeric powder, lactic acid, citric acid, acetic acid.
2 onions sliced, fry in 2 tbspn oil until brown.
Add 250/500gm thinly sliced meat, & stir for 2 mins.
Add 4 tbspn PASCO BALTI CURRY PASTE, stir constantly.
Add 1/2 cup boiling water, cover & simmer until meat is cooked.
Serve with naan or rice.
Keep in dry and cool conditions. Once opened consume within 1 month before the best before end date. Stir well before use.
  per 100g
Engery 248Kcal
  1030Kj
Protein 5.6g
Carbohydrates 16.2g
- of which sugars 8.1g
Fat 17.8g
- of which saturates 5.9g
Fibre 4.7g
Sodium 1.8g
This product contains sulphates and is manufactured in a facility that processes nuts, tree nuts, dairy and mustard.
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