Komathy’s Kitchen is a new venture and they have released a range of new Sri Lankan inspired sauces. Today I’m sampling their Extra Hot Curry Paste. They also have a Carrot Sauce, a Beetroot Sauce, a Chilli Sauce and milder Curry Paste. Look out for these reviews on Chilli Magazine coming soon.
The 210g jar opens to reveal those authentic curry smells, as you’d expect from the listed ingredients of Coriander, Cumin, Cardamon and Curry leaves. But there’s a real sweetness to the aroma as well. It’s really appealing. The texture of the paste is, well, paste-like. It’s quite thick and holds together like a good paste should. Its not oily or runny at all.
The taste is light, sweet and distinctly eastern. None of the flavours are too heavy, the whole thing combines really well. Its balanced perfectly. Each of the ingredients takes it’s turn to appear. Ginger, no – garlic, wait – there’s mace, cumin, chilli, vinegar… etc.
For an ‘extra hot’ I was expecting more from the chilli, but although there is a definite linger, the chilli heat does not consume the whole experience.
This paste would be an obvious choice for chicken, pork or turkey, and actually would work equally well with seafood or vegetables. You wouldn’t need a lot to flavour your meal if marinading with it before grilling, so a little would go a long way. You might also want to add some to stock or tomatoes to make a cook-in sauce or a slow-cook meal.
Why not try the simple and easy Komathys Kitchen Curry?
Ingredients: tomato, vegetable oil, red wine vinegar, spices (chilli powder, ground coriander, ground cumin, fennel, black pepper, cinnamon, cloves, cardamon, mace, curry leaf, turmeric) Tomato puree, brown sugar, ginger, garlic, veg stock, celery, salt.
Allergens: Celery, Sulphites.
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