Curry African

spice mixture without added glutamate

Excellent for rice and meat dishes and African specialties.

Jasmini tip: African fish curry

Ingredients: 1kg redfish or pollock fillet, 2 diced onions, 2 tbsp African curry spice, 2 tbsp olive oil, 4 cloves of garlic finely chopped, sea salt, 1 tbsp vegetable stock, 200g canned green beans, 50g raisins, 350ml milk, 2 cups crème fraîche, cornstarch

Preparation: Dice the fish and season well with African curry and sea salt. Place in a casserole dish. Sauté the garlic and onions vigorously, add raisins, beans and milk. Thicken with cornflour and stir in the vegetable stock, African curry and crème fraîche. Pour over the fish and cook in a preheated oven at 200°C for around 20 minutes. Serve with rice or baguette.

Ingredients: Turmeric, coriander, caraway, garlic, chili, black pepper, lemon peel, cloves, cinnamon.