FAQ's, Hints, Tips & Advice Frequently Asked Questions, Hints, Tips and Advice.
Is your product a sauce or paste?

Is your product a sauce or paste?

NO- our products are made from dried, roasted, ground herbs and spices, so they are in a powdered form, hence the name curry powder.

Do I use the whole bag?

Do I use the whole bag?

NO- you only need to use (3) level tablespoons of the curry powder with 1kg of meat, seafood or vegetables,(1 1/2 tablespoons for 500g) to create a delicious curry.

How do I store the curry powder?

How do I store the curry powder?

Our products are packed in a heat seal, press-lock bag. Remove the heat seal and use required amount and then re-seal and store in the cupboard, pantry. The re-usable bag will keep the product fresh for up to 2 years. The curry powder will not go off, only reduce in flavour after the 2 years. 

Where are your products made?

Where are your products made?

In Queensland, Australia. Our products are blended and packaged by Endeavour Foundation to traditional South African, Indian curry powder, masala recipes using local and imported herbs and spices.

Is your Garam Masala the same as the one in the supermarket?

Is your Garam Masala the same as the one in the supermarket?

NO- our Garam Masala is a Gourmet blend, Paprika Curry Powder and is much richer in flavour than the supermarket blend. Our Garam Masala has more ingredients and is used on it's own to create a NO Chilli curry as we have added Paprika instead of the chilli. This is a delicious blend to introduce children to curry flavours as there is NO chilli, yet all the flavours of curry spices are present, you can always add fresh chilli after you have served the children, for the adults to enjoy. We sugguest using in small quantities for your first use (approx. 1-2 level tablespoons for 1kg of meat or vegetables) and increase according to your liking.

Garam Masala-Paprika Curry Powder is a very versatile blend and can be used in many dishes to introduce extra flavour. As little as a teaspoon added to casseroles and stews OR can simply be used as a spice Rub for various meats from a roast to BBQ grilling.

Do you use preservatives or additives?

Do you use preservatives or additives?

NO- our products contain no additives, preservatives, food colouring, dyes or gluten. Only ground, dried herbs and spices.

Can I add coconut milk?

Can I add coconut milk?

YES- you can add coconut milk or evaporated milk to a curry, just use little or no tomato when preparing the curry. Evaporated milk should be added in the last minutes of cooking.

Do I need to add curry leaves when preparing the curry?

Do I need to add curry leaves when preparing the curry?

NO- however we do advise the use of Curry leaves for the best flavour- the curry recipe provided on the bag is the best way to prepare a curry, however you can add or remove any of the fresh ingredients. The flavour of the curry is in the curry powder your adding, the other fresh ingredients will enhance the flavours.

How can I make a satay curry flavour?

How can I make a satay curry flavour?

Add 2-3 tablespoons of peanut butter, can use crunchy or smooth. Best to add during the simmer process to let peanut butter break down into the curry sauce.

Can the Curry Powders be made into Marinades?

Can the Curry Powders be made into Marinades?

YES- Mix 3-4 level tablespoons of any of our Curry Powders with a teaspoon of crushed garlic, 4-5 tablespoons of lemon juice and half cup of plain yogurt, with salt to taste and marinate any meat, seafood or vegetables for a minimum of two hours in the fridge. Cook on the BBQ, Grill or Oven.

How to create variations to your Curry.......

How to create variations to your Curry.......

  • Adding butter and plain yogurt or sour cream and coconut creams gives your curry a smoother creamy flavour and reduces the heat of the chilli. When added to chicken curry, creates a Butter Chicken flavour particularly with the use of our Tandoori Masala.
  • To create a Thai Red Curry add Galangal powder or paste and Kaffir lime leaves, simmer with coconut cream and a tablespoon of tomato paste.
  • Bengali five Spice an essential addition to Vegetarian and Seafood curries, when preparing the sauce for your vegetable curry or Dhal add as little as a teaspoon and fry in the oil with your onions, ginger and garilic the aromatics are immediately noticed and the flavour will enhance any vegetarian dishes. (see our vegetarian recipes section)
  • Bengali Five Spice blended with any of our Curry Powders creates Fish Masala for preparing any seafood dishes.
  • Put a delicious twist on plain boiled Rice: add a tablespoon of Bengali Five Spice and vegetable stock to the rice, cook and taste the difference. Or  stir in a tablespoon of Tumeric and Bengali Five Spice with the Rice and water, cook and enjoy Indian yellow rice.
  • Stir fry vegetables with Bengali Five Spice, a little olive oil, teaspoon of garlic and cook with vegetable or chicken stock until vegetables are ready.
  • For a more rich sauce curry add tomato paste even when using canned tomatoes the addition of a tablespoon of tomato paste thickens and en-riches the curry sauce.
  • All flavours of stock can also be added to create a delicious curry. You may add stock in place of tomato, take care to reduce the amount of water added when simmering the curry.
  • Try adding fruit pieces or fruit juice/nectar to your curries, it's a delicious way to sweeten a curry without adding sugar. Particularly goes well with our Garam Masala, Cape-Malay and Zulu flavour Curry Powders.
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