“MILD ROASTED AROMAS FOR FISH FROM THE LAND OF 17,000 ISLANDS”.
This roasted curry blend comes from the diverse cuisines of Indonesia, where on Java, Sumatra or Bali spices have been gently toasted for centuries to intensify their nutty aroma. Dishes such as “Pepes Ikan” (fish steamed in banana leaves) or slow-braised curries use similar roasting techniques, which are also picked up in this blend. The result is a mild yet flavorful composition that gives every dish a light, exotic depth.
Savory, nutty, mild, earthy, slightly sweet, roasted, exotic, warm, gentle, pleasant.
Rub fish, poultry or vegetables with the curry blend. Add fresh ginger and a little oil and let everything marinate overnight in the fridge. The next day you can gently cook, grill or steam it in banana leaves, as is often done in Indonesia. This brings out the roasted aromas of these spices, and the dish gets an authentic touch of Southeast Asian home cooking.
In Indonesia, slowly toasting spices is a traditional technique that not only intensifies aromas but also reduces bitter notes. This method has proven itself over centuries and shapes many regional specialties. Dishes such as “Rendang” or “Pepes” are hard to imagine without this aromatic base. The roasted aromas give the curry a depth that makes it versatile – from fish dishes to vegetarian creations.
Ingredients
Pepper, Ceylon cinnamon, turmeric, cumin, coriander, cardamom, mustard seeds, cloves, nutmeg, paprika.
