PATAK’S LAUNCHES NEW INDIAN STIR FRY SAUCES
Patak’s has created three new Indian stir fry sauces.
Designed for mid week meals, the sauces combine the health benefits and convenience of a conventional stir fry using an authentic Indian cooking method.
Available in three Indian flavours based on traditional recipes – Bengali coconut (mild), Punjabi 5 Spice (medium), and Goan Hot & Sour (hot) – they hope to persuade consumers that it’s easy to prepare a quick, easy, meals inspired by traditional local Indian dishes at home.
Patak’s Indian Stir Fry sauces can be used with fresh vegetables and meat or fish and are available in convenient 140g packs for two people.
The new range includes:
Patak’s Stir Fry sauces can be used with fresh vegetables and meat or fish
Bengali Coconut – mild heat
· A blend of poppy seeds and coconut with warm spices (turmeric, chilli and mustard)
· Inspired by the traditional East Indian Bengali ‘Aloo Posto’ which is eaten as a side dish in every household in the state of west Bengal. ‘Aloo’ means potato and ‘Posto’ means poppy
· Good with chicken, green and red peppers and onions
Punjabi 5 Spice – medium heat
· A combination of tomato and cream with traditional Indian ‘5 spices’ – cumin, fennel, funegreek, nigella seeds and mustard seeds
· Inspired by the famous ‘Paanch Phoran’ (Indian 5 spices) that is used extensively as pickling spices in India
· Good with chicken, red onions and mixed peppers
Goan Hot & Sour – hot heat
· Provides a chilli kick combined with cinnamon and cloves
· Inspired by the classic Balchao dish which originates from south-western state of Goa. Balchao is traditionally a pickle made with seafood (particularly prawns) preserved in spices such as cinnamon, clove, goan chillies, and local toddy vinegar. It is left to mature for one week before consuming
· Good with prawns, onions and green peppers
For further information on the Patak’s range click here to visit the website.
