Cooking With Indian Sauces From The Aagrah GroupPublished On Sunday 4 Feb 2018 by Sticky Beak
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I was lucky enough to be brought some Tarka cooking sauces from Aagrah recently, when The Man Bird met them at a trade show. Time was not on my side the other night, but I needed to come up with the goods food-wise; you know what a pair of gluttons His Nibs and Chickadee are!
In the fridge I happened to have some lean Steak mince; now the Achari recipe in the Aagrah booklet is technically for Lamb mince, but it does say you can use either Chicken or Beef mince instead. We always have peas and potatoes in our cupboards, so the only thing I had to adapt was dried Chillies for fresh Chillies.
Literally, it’s the easiest curry I’ve made; well, ok Aagrah made it really but you know what I mean. So having browned the meat for 3 minutes, bunged the sauce in and simmered it for another 5 minutes it was time to add the cubed potato and simmer for another 5 minutes. Easy peasy so far, and the smell in my kitchen was gorgeous :)
All that remained for me to do was lob in the dried chillies and garden peas et voila! The brown rice was simultaneously being cooked on the next hob ring and Naan breads were warming in the oven, so the evening meal was shaping up very nicely.
His Nibs and I plated it all up and we sat down to taste the Aagrah Achari curry. It was really nicely, even in spite of me cooking it – I’m not too proud to admit that my cooking skills are not the best! There was a lovely rounded flavour to it, and some lovely heat from the dried chillies. For those that don’t like a lot of spice, then I would leave the chillies out and maybe add a tablespoon or so of natural yoghurt.
We have a few different sauces to try, so I’ll keep you posted as to the success or failure of my next attempts! :) Hot Wings for the Achari sauce :)