Indonesian Roasted Curry

Mild roasted aromas for fish from the land of 17,000 islands

ORIGIN AND DESCRIPTION

This roasted curry mix comes from the diverse cuisines of Indonesia, where spices have been gently roasted for centuries in Java, Sumatra and Bali to intensify their nutty aroma. In dishes such as "Pepes Ikan" (fish steamed in banana leaves) or slowly braised curries, similar roasting techniques are used, which are also used in this mix. The result is a mild but flavorful composition that gives every dish a light, exotic depth.

TASTE AND AROMA

Spicy, nutty, mild, earthy, slightly sweet, roasted, exotic, warm, gentle, pleasant.

APPLICATION

Rub the curry mixture onto fish, poultry or vegetables. Add fresh ginger and a little oil and leave everything to infuse in the fridge overnight. The next day you can gently cook the whole thing, grill it or steam it in banana leaves, as is often done in Indonesia. This will release the roasted aromas of these spices and give the dish an authentic touch of Southeast Asian home cooking.

HEALTH BENEFITS

Antioxidants, digestion, metabolism, immune system, blood circulation, anti-inflammatory, vitamins, minerals.

INGREDIENTS

Pepper, Ceylon cinnamon, turmeric, cumin, coriander, cardamom, mustard seeds, cloves, nutmeg, paprika.