This is an authentic, hand blended, curry created by us.
It is a spicy, dry curry with a heat rating of around 4 out of 5.
ET’S Authentic Sour Green Chilli curry is characterised by the tanginess of the green peppercorns and green szechuan peppercorns. This curry mix is one of our more intensely spicy and dry curries.
You can use this spice mix as a marinade, or as a rub on your steak or meat, you can use it as a full flavoured curry mix.
By all means enjoy our Sour Green Chilli Curry spice blend, and use the recipe below as a guide, but also feel free to be creative and add or subtract anything you want.
Please note – when you place your order we will then take the whole spices and hand blend them into YOUR mix. This ensures that the mix is the freshest it can be. When you buy spices at a supermarket they might have been sitting there a year! We make our interpretation of a curry for you. Its like having your own curry spice chef, isn’t it?
This is a unique product only available from us and one that we hand blend exclusively for you.
We will post your order on the same day you placed it to ensure fast delivery. (if you order before 2pm).
The chillies used in this dish are a combination of green chillies from the Australian mainland and fragrant Tasmanian grown green chillies.
This dish can be prepared using any meat or by using only vegetables.
ET’S AUTHENTIC Sour Green Chilli Curry RECIPE
What you need – 40g pack of ET’S Authentic Sour Green Curry powder
1 onion. 3 garlic cloves. Some fresh ginger (preferably). The juice of a fresh lemon. Salt to taste. A little coconut milk if you want to increase the thickness of the sauce at the end. Enough meat, or vegetables, for 4 people (can be any cut of meat you prefer). Ghee or cooking oil and butter.
When you are ready to cook...
1 – Heat your pan on the hot plate and add 1 tablespoon of ghee. It is always preferable to use ghee when cooking curries. If you don’t have ghee use a combination of cooking oil and butter.
2 – Add a chopped onion and 3 cloves of garlic crushed and chopped. Add these to pan and stir until golden but not dark. Grate some fresh ginger to taste. Save some for the finishing.
4 – Add the meat or vegetables to the dish and stir well, adding a little water. Cook until the meat/ vege is cooked through.
5 – Then add the contents of the spice packet. Stir this in well, add a little water if needed and simmer over a low heat. The dish should not be a sloshing sauce, but don’t allow all the water to evaporate away completely. Keep the dish moist, not drenched.
6 – Squeeze in the juice of a fresh lemon.
7 – Simmer until the meat/vege is tender. Taste it. You will find it has a moderately dry and spicy taste. At the end of the cooking cycle, grate in a little more fresh ginger and add about 100ml of coconut milk and blend in. If you want it less hot, add some more coconut milk and stir in. 100ml should be fine. If you want it spicier, hotter, then when you are ready to serve sprinkle in some of our green chilli powder and stir in. It is now ready to serve with basmati rice and a few spears of cucumber. For an optional extra place a few leaves of fresh basil on top and a dob of butter.
Variations – you can add any vegetables you like to this dish. Carrots would sweeten it. It is fine to use any meat or vegetables.
Serving alternative. This is a dryish and spicy curry mix. I like to add a few slices of poached pear to the side of the dish to give a sweet balance to the flavours.
How much of the spice mix to use?
I would use all of it for a full bodied taste, but you might prefer to go slow and use less than the optimum amount. If cooking for 4 people, start with 2 teaspoons of the spice mix and add more if needed. Remember, this serves 4 people. If you are cooking for yourself reduce the amount of spice being used.