Orange Bush Curry combines traditional Indian spices with native Australian bush tomato, feisty mountain pepper berry and a tantalising hint of finger lime for a wildly aromatic fusion and versatile curry base fit for a Hindu god.
An intensely sweet and spicy blend, ORANGE harmonises with coconut cream or tomato stock as a foundation for red meat and/or vegetables, and a ‘bush come Bombay’ food experience best enjoyed with a glass of peppery Australian Shiraz.
Winner of 2 Bronze Medals 2010 and 2011 Royal Sydney Show Regional Food Category.
Get inspired with Orange recipes.
4 x 80g
How it works:
– toast 1 tbsp ORANGE in pan for 30 secs
– stir in 1 tbsp oil, onion & garlic clove
– seal meat/vegetables in curry base
– add liquid and slow cook through
– devour with a glass of Australian Shiraz
Ingredients:
ginger
mustard seed
cumin seed
fennel seed
coriander seed
paprika
finger lime
bush tomato
mountain pepper berry
leaf chilli
