chicken stock, stir, bring to
the boil, cover tightly and
cook in oven for 15
minutes. Sit for a few
minutes, without removing
lid then serve with curry
and poppadoms.
FISH FILLETS IN FOIL
Lay fillets on piece of oiled
foil. Make up mix of plain
Angaston SA
yoghurt & some Carmella’s
 0408 806 257
Curry paste or powder
ORDER ON-LINE
according to taste. Pour
www.carmellascurries.com.au
over fillets, arrange slices of
CARMELLA’S
lemon over top, wrap into
INDIAN STYLE KASOUNDI CURRY PASTE
parcel & throw onto the hot
MALAYSIAN CURRY POWDER
plate or pan until fish is just
BAROSSA STYLE CHUTNEY
cooked & serve. Delicious &
‘FEISTY’ BAROSSA SAUCE
No Mess!!
DELICIOUS & EASY VEGE
EASY BEEF OR LAMB CURRY
CURRY
Brown ½ kg chopped, trimmed beef
Chop combination of sweet
in oil over medium heat. Add sliced
potato or pumpkin,
onion & 2 dessertspoons Carmella’s
cauliflower, zucchini, onion,
Curry paste or powder & cook for a
carrots or any other vegies
few minutes. Add 2 cups beef stock
such as Asian greens. Heat
or water & big spoonful tomato
2 tbspns oil or ghee in wok
paste. Cook meat until nearly tender.
or large pot & gently stir
Chop big handful of sweet potato,
fry, (hard vegies first, soft
red capsicum & zucchini or any other
later) until just cooked
vegies & add to pot last ½ hr cooking.
through. Add 2
Before serving add 1 cup of coconut
dessertspoons Carmella’s
cream or milk and serve with pilaf or
Curry paste or powder &
plain rice & pappadoms.
stir for 1 minute. Add a little
SIMPLE & QUICK CHICKEN CURRY
water & 2 dessertspoons
Lightly brown 4-6 chicken pieces in a
tomato paste, 2 handfuls of
pan. Add one sliced onion, cook a few
desiccated coconut and/or
minutes, stirring. Add 2 dspns
1 cup coconut cream.
Carmella’s Kasoundi or Malaysian
Cover & reheat. Serve with
powder. Cook a few more minutes on
coconut bananas, brown
low heat. Add 200ml chicken stock,
rice and poppadoms.
bring to boil, then simmer with lid off
Serves 2-4
until stock is reduced & thickens.Add
KASOUNDI DIP
1 cup coconut cream if on hand.
Soften a tub of Philadelphia
Serve with Pilaf or mash or stir-fry
Cream Cheese in the
vegies.
microwave for about 20
BARBEQUED PRAWNS
seconds. Fork through 2
Marinate fresh peeled prawns for
dspns of Carmella’s
20mins in Curry Paste or powder.
Kasoundi paste.
Throw onto hot plate, cook 2-3
If you want to be fancy
minutes. Serve! So easy!!!!!!
add chopped spring
PILAF STYLE RICE
onions or coriander. Can
Preheat oven to 180C. In an
use sour cream or
ovenproof dish sweat ½ finely
yoghurt instead of philly
chopped onion in a knob of butter
cheese.
without colouring. Add 1 tspn
POTATOE PANCAKES
turmeric powder & stir through.
Warm olive oil in pan over
Measure 1 cup long grain rice and stir
medium heat. Grate two
through well. Add 1 & 1/2 cups
medium potatoes into a bowl, fork through
one egg.
Spread mix to cover pan evenly. Brown both
sides. Cut into wedges. Spoon hot curry
over top and serve with Greek yoghurt.
A delicious alternative to rice!
ELENI’S KASOUNDI CHICKEN SALAD
600g chicken thigh fillets-1tbspn kasoundi4tbspns greek yoghurt-juice of half a lemonhalf a butternut pumpkin-1 large red
capsicum-1 large eggplant-2 red onions-2
medium zucchinis-100g baby spinach-1
bunch coriander-1 40g tin chickpeasS&Pepper.---Panfry chicken till golden &
cooked through, set aside. Preheat oven to
200C and roast vegetables in olive oil & s&p
till golden. Mix Kasoundi & yoghurt, lemon
& s&p. Slice chicken. Gently
toss everything together, including fresh
spinach, using dressing, and garnish with
fresh coriander.
EASY CHICKEN SHASLIKS
Marinade ½ kg chicken strips or cubes in 1
tbspn Kasoundi, or Malaysian Powder, 2
dessertspoons sweet chilli sauce and 2
dessertspoons sweet soy sauce for a few
hours if possible or overnight. Thread meat
onto skewers that have been soaked in water
for 10 minutes.
BBQ till meat is browned and cooked
through.
MALAYSIAN STYLE OVEN BAKED CHICKEN
THIGHS, LEGS OR MARYLANDS
1 KG of chicken pieces of your choice
Mix 2 dessertspoons of olive oil, 2
dessertspoons Malaysian Powder or Kasoundi
and ½ cup Greek yoghurt. Smother meat in
mixture and panfry, BBQ or oven bake.
MALAYSIAN BEEF CURRY WITH EGGPLANT.
1 KG chuck or blade steak. Brown meat in
small batches in a little oil and then add one
chopped onion, 2 cloves garlic and 1 tspn
freshly grated ginger, cook 5 minutes more.
Add 2-3 dessertspoons of Malaysian Powder
and a little bit of water. Cook stirring 2
minutes. Add beef stock to just cover meat.
Add 2 dessertspoons of tomato paste and 2
big spoons of apricot or plum jam. Cook
slowly for 1 hour. Then add 1 large chunky
chopped eggplant, ½ red capsicum, sliced,
sliced zucchini and 1 medium sweet potato or
any other veges of choice and cook further 40
mins on slow simmer. Add seasoning and 1
cup of coconut cream. Serve over Potato
pancakes with a big spoonful of greek
yoghurt. Garnish with fresh coriander.
MALAYSIAN FISH CURRY
2-4 Salmon or other quality fish fillets.
Seal fish in pan in a little olive oil with 1
finely chopped onion and 1 clove of
chopped garlic and 2 tspns freshly
grated ginger. Add 2 dessertspoons
Malaysian Powder and a little water
and cook 2 minutes. Add roughly4
cups fish stock. Cover and cook on low
simmer till fish is just cooked through.
Add coconut cream and bring up to
heat again. Add seasoning. Serve over
fluffy white rice in deep bowls with
fresh coriander.
SPICY SIDE DISH OF CAULIFLOWER
Break cauliflower into small florets. Put
into mixing bowl. Drizzle olive oil over
cauliflower and sprinkle Malaysian
Powder over. Mix well. Bake in oven at
180C till browned but not overcooked.
Could add grated cheese to this too.
Can also use other vegetables like
potato or pumpkin, or a mix.
CHICKEN & PRAWN LAKSA
Get 5 litre pot and in a little oil panfry 1
bunch sliced spring onions, cut
diagonally, for a few minutes. Roughly
slice on the diagonal about 10-12
chicken tenderloins or thigh fillets. Add
to pot and seal. Add 4 dessertspoons
of Carmella’s Kasoundi Paste along
with a dessertspoon or so of chilli
sambal or paste to your taste. Fry
gently for few minutes then add 8 cups
of chicken stock. Add 1 tbspn fish
sauce and 1 tbspn lime juice if on hand.
Gently cook for 20 minutes. Meanwhile
have a packet of Hokien noodles ready
to soak for a few minutes in hot water.
In last 3 minutes of cooking add about
12 large green king prawns and 1 cup
or so of coconut cream. Serve in big
deep bowls with noodles in bottom, a
handful of bean shoots over that and
garnish with lots of fresh coriander.
Serves 4.
SAVOURY MUFFINS
Fry 1 medium onion in oil till lightly
browned. When nearly done add 1
heaped dessertspoon of Kasoundi
Paste and 1 heaped dessertspoon of
turmeric powder. Remove from heat
and mix well. In a mixing bowl put 3
cups SR flour, 1 tspn salt, 1 grated
zucchini, 1 grated carrot and 1 cup
grated cheese. In a separate bowl beat
1 egg and ½ cup olive or sunflower oil
together. Add onions to flour
mix, along with beaten egg
and oil and then add about 2
cups of milk to make a cake
like consistency.
Divide equal amounts into a
12 pot muffin pan and bake
at 180C for 20-25 minutes till
golden brown.
MALAYSIAN PILAF RICE
Pre-heat oven to 180C. In an
oven proof stainless steel 4-5
litre cook pot fry 1 finely
chopped onion in 2
tablespoons of olive oil till
soft but not browned. Add 1
dessertspoon of Malaysian
Powder or Kasoundi Paste
and 2 cups of long grain or
basmati rice and cook stirring
for a few minutes. Add 3 cups
of chicken stock. Bring to boil
then put lid on and place in
oven for 15 minutes. This is
one of the easiest ways to
cook rice. Perfect every time!
Makes 6 cups of cooked rice.
PORK & BEAN HOT POT
Get a nice big ham hock or
pork steaks(brown first) from
your local butcher. If you
have a slow cooker this is a
great dish to put on in the
morning and come home to!
Fry 1 large onion till lightly
brown and soft. Add 2
dessertspoons of Kasoundi
Paste or Malaysian Powder, 1
cup of sliced capsicum, 1
sliced zucchini, and 1 cup of
chunky chopped pumpkin.
Fry for 5 minutes on gentle
heat. Add 1 tin crushed
tomatoes and 1 cup of
chicken stock, add meat.
Cook at a very gentle simmer
for 1 and a half to two hours.
Remove ham hock (if
used)and pull all the meat off
and put back into pot with 1
can of cannelloni or butter
beans and bring back to heat.
Great dish served with
mashed spuds and fresh
greens or just on its own with
some fresh buttered bread.
QUICK STIRFRY OF
PRAWNS & CALAMARI
This is a great dish cooked in a hot wok on
the barbeque or stove top at parties as an
appetiser.
Use as many green shelled prawns and sliced
calamari as you like. Chuck into wok with a
couple of tablespoons of peanut or sunflower
oil and immediately add enough Kasoundi
Paste or Malaysian Powder to taste. Work on
2 dessertspoons per ½ kg of seafood.
Quickly cook, stirring all the time for no more
than 2-3 minutes. Add one cup of coconut
cream and remove from heat. Serve in little
bowls with fresh coriander or sliced spring
onion tops for garnish.
Your friends will love this!
PUT IT IN OR ON ANYTHING!
Use as a marinade pre-barbeque with red
meat, chicken, fish, seafood and vegies.
Smother over a roast
Make side dish with potatoes, pumpkin
onions
Have with cold meat & cheese on
sandwiches or on the side.
Savoury muffins – toasted cheese sandwich
Use as a flavour base on a pizza!
Great for camping, so easy to make a quick
stir-fry or curry with freshly caught fish or
meat.
Mix into your patties for tasty burgers
If you like your curries hot then just add
some fresh chilli or sambal or Tabasco!
Keeps indefinitely in or out of the fridge
Spice up any dish and enjoy!!
Homemade in the Barossa Valley, S.A.
Outlets: local Barossa- Foodland - Nuri & Tanunda –
ANGASTON –Taste of Eden -Schulz Butchers
-S.A. Company Store –TANUNDA -Thornby’s
Butcher – Lyndoch Bakery StoreSeppeltsfield Wines-SeppeltsfieldGalwer - She’s Apples
Adelaide- - – St Agnus Meats,
Semaphore Foodland, Newton Foodland,
Torrensville Foodland
Angle Vale Foodland, Golden Grove
Foodland, Gawler Foodland
SELLING AT THE BAROSSA FARMERS
MARKET EVERY SATURDAY MORNING
ORDER ON-LINE
Download recipe sheet from website
www.carmellascurries.com.au