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Indian Pickles • Pastes • Chutneys • Spices • Poppadums • Mango Pulp

© FERNS FINE FOODS PVT. LTD. (Mrs. N. Fernandes)

Hot Curry Paste

Singapore Curry Noodle -

INGREDIENTS:

3 tsp Ferns' Singapore Noodle Paste

500g noodles

½ cup shredded cabbage

2 large capsicum

2 large carrots

3 spring onions

1 tbsp garlic

1 tbsp ginger

2 tbsp tomato puree

4 tbsp oil

2 tbsp soya sauce

METHOD:

Chop the ginger, garlic and spring onions finely. Boil the noodles and toss with salt and oil. Cut the carrots and capsicum into thin long strips. Heat oil in a wok. Add ginger, garlic and all vegetables and stir fry for 1 minute. Add the Ferns Singapore Noodle paste and then the noodles. Stir fry on high for a couple of minutes and add the soya sauce, tomato puree and a pinch of salt. Serve.

You can also try with shrimp, shredded beef or diced chicken for a non vegetarian version.

For non-vegetarians add shredded chicken or beef during the stir fry.

Mild Curry Paste

Vindaloo Curry Paste

Balti Curry Paste

Lamb Roghanjosh with Spinach Mushrooms - Cooking Direction.

INGREDIENTS:

1 tbsp vegetable oil

500g diced lamb

2 tbsp of Ferns' Rogan Josh Paste

100g shitake mushrooms cut in half

2 onions, cut into 8 pieces

2 tomatoes, cut into 8 pieces

50g baby spinach leaves

Fresh coriander to garnish

Salt to taste.

METHOD:

Heat oil in large pan over medium flame. Add lamb pieces and cook for for 4 - 5 mins. until brown. Add Ferns' Rogan Josh paste and simmer for 15 mins. over medium flame, stirring occasionally, till meat is tender. Add mushrooms and spinach leaves and cook for another 5 mins. till mushrooms are cooked. Meanwhile boil cut onions and tomatoes separately. Let this cook for 5 minutes, before adding to cooked meat. Garnish with fresh coriander.

Roghanjosh Curry Paste

Mulligatawny Curry Paste

Tandoori Curry Paste

Biryani Curry Paste

Tikka Masala Paste

Butter Chicken Paste

Green Masala Curry Paste

Kashmiri Dum Aloo -

INGREDIENTS:

1 kg small potatoes

½ cup milk

2 cup yogurt

4 tsp Ferns’ Kashmiri Paste

1 medium size onion (grated)

1 tbsp coriander seeds

1 tsp ginger-garlic paste

½ tsp caraway seeds

2 each bay Leaves, cardamoms (green & brown)

2 cloves, 7-8 black pepper

4 tbsp ghee/oil and salt to taste.

METHOD:

Grind coriander seeds, cardamoms, cloves, black pepper, cinnamon, caraway seeds & cardamom green into fine powder. Keep aside. Peel off the potatoes and prick them. Heat oil in pressure pan. Fry the potatoes in oil over medium heat till brown. Set aside. Add bay leaves, Ferns’ Kashmiri paste, ginger-garlic paste, grated onion to the remaining oil. Fry till reddish brown and mixture separates from the oil. Add the spice powder prepared earlier and heat for 2-3 minutes. Add salt. Fry for 1 minute. Add milk and yogurt stirring continuously. Add some water if gravy is thick. Add pricked fried potatoes to the gravy and pressure cook. Switch off the gas after 4-5 minutes (before first whistle).

Kashmiri Curry Paste

Bhuna Beef Curry Recipe -

Bhuna is actually the process where the spices are fried first with the meat and then allowed to cook slowly in its own juices..

INGREDIENTS:  

• 200g diced beef

• 1 tbsp oil  

• 3 tsp Ferns' Bhuna Paste

• 200g chopped tomatoes  

• 200ml beef stock

• 1 large onion finely chopped

• Handful of chopped coriander.

METHOD

In a large pan heat the oil. Add Ferns' Bhuna Paste and stir fry for a few minutes. Add the diced beef and fry until browned. Add the finely chopped onion. Add the beef stock and simmer for 1hour.

Add the tomatoes and simmer for another hour. Sprinkle in the chopped coriander and serve.

Why not try this Bhuna curry with lamb or chicken ?

Bhuna Curry Paste

Chicken Xacuti -

INGREDIENTS:  

1.5 kg chicken, skinned and cut into 10 pieces

75g desiccated coconut

1 onion, sliced

3 tbsp Ferns’ Xacuti Paste

2 tbsp oil

Pinch of ground black pepper

450 ml water

Salt to taste

METHOD:

Heat the oil in a heavy bottomed pan, add sliced onion and fry till golden brown. Add Ferns' Xacuti Paste and water. Cover and cook for 5 mins. Add the chicken pieces. Cover and cook for 10 mins. or until tender. Meanwhile, dry roast the desiccated coconut

in a large pan, stirring continuously till golden brown.

Add water to make a paste and add this to the cooked chicken. Simmer for 10 mins. Add salt and pepper to taste and serve with steamed rice or naan bread.

Xacuti Paste

Paneer Tikka Recipe -

INGREDIENTS:  

500 gm paneer (pressed cottage cheese)

200 gm cream

2 teaspoons Ferns' Garam Masala Paste

2 teaspoons Ferns' Garlic Paste

Salt to taste.

METHOD:

Make a marinade of pastes, cream and salt. Cut paneer into large cubes and apply with marinade.

Allow to marinate for one hour. Then grill in a hot oven till done.

Garlic Paste

Grilled Fish Recipe -

INGREDIENTS:  

1 kg fish

2 teaspoons Ferns' Garam Masala Paste

1 tablespoon Ferns' Ginger Paste

Salt to taste

250 gm yoghurt

2-3 tbsp oil.

METHOD:

Mix all ingredients together, except fish. Whisk till blended.

Apply to fish. Allow to marinate for 2 hours. Grill in hot oven till done. Serve with onion rings and lemon slices.

Ginger Paste

Ferns Curry (Chicken / Vegetable) Recipe -

INGREDIENTS:  

500g chicken cubed or 250g cauliflower & 250g potatoes cubed

2 medium sized onions

2 tsp Ferns' Ginger Garlic Paste

2 tsp Ferns' Hot Curry Paste

200ml coconut milk

Salt to taste

2 tsp oil.

METHOD:

Finely chop onions and fry in oil till brown. Add the ginger garlic paste and the Ferns' Hot Curry Paste. Fry well.

Add chicken cubes or vegetables and fry on a high flame for 2 minutes. Add coconut milk. Cover and simmer till done. (Approx. ½  hour).

Garlic Ginger Paste

Singapore Noodle Paste

Garam Masala Grilled Fish -

Garam Masala is the basic mix of Indian spices that can be used in a number of dishes to give that unmistakable Indian flavour.

INGREDIENTS:  

11 kg fish

250 gm yoghurt

2½ tsp Ferns' Garam Masala Paste

1 tbsp garlic paste

2-3 tbsp oil

Salt to taste.

METHOD:

Mix together all ingredients except fish. Whisk well till blended. Apply to the fish, covering it in a coat of marinade. Allow to marinate for 2 hours.

Grill in a hot oven till done. To serve, garnish with coriander, onion rings and lemon slices.

Chicken or roughly chopped vegetables can be used in place of fish.

Garam Masala Paste

Shammi Kebabs -

Garam Masala is the basic mix of Indian spices that can be used in a number of dishes to give that unmistakable Indian flavour.

INGREDIENTS:  

½ kg lamb mince

100g split chick peas (channa dal)

1 cup strained yoghurt

1 tbsp ginger & garlic paste

2 tbsp Ferns' Kebab Paste

Vegetable oil for frying

Salt to taste.

METHOD:

Mix the ginger and garlic paste into the lamb mince, along with the Ferns' Kebab Paste and the strained yoghurt.

Marinate for 3-4 hours. Boil the Channa dal in water till soft. Drain the water. Grind the Channa dal to a paste and mix with the marinated mince. Form into flat, round patties and shallow fry in oil till nice and brown. Serve with mint chutney and salad.

This lamb mix can be shaped onto skewers and grilled on an outdoor barbecue.

Instead of lamb, beef or chicken mince can also be used.

To give the kebabs a more robust flavour, add 1 teaspoon of Ferns’ Garam Masala Paste to the lamb mix.

Kebab Paste

1) Ferns' Korma Beef Curry

INGREDIENTS:

500g beef cubed

2 medium sized onions

1½ tsp ginger garlic paste

2 tsp Ferns' Korma Paste

200ml coconut milk

Salt to taste

2 tsp oil.

METHOD:

Finely chop onions and fry in oil till brown. Add the ginger garlic paste and the Ferns' Korma Paste. Fry well. Add beef cubes and fry on a high flame for 2 minutes. Add coconut milk. Cover and simmer till done. (Approx. 1 hour).

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Korma Masala Paste

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1) Ferns’ Dal Tadka Recipe

INGREDIENTS:

75g red lentils (masoor dal)

75g split yellow peas, soaked overnight

450ml water

1 tbsp Ferns’ Hot Curry Paste

1" piece ginger, sliced fine

5 cloves garlic, crushed

2 tbsp pure ghee or oil

½ tsp turmeric powder

½ tsp salt .

METHOD:

Wash the lentils and peas. Bring water to boil, add turmeric, salt, Ferns' Hot Curry paste, ginger, garlic and pulses. Cover and simmer for 15-20 minutes, until the lentils are soft. Mash the mixture to a thick sauce and simmer for a few minutes. Just before serving, heat ghee/oil separately and fry the mixed seeds till the mustard seeds splutter. Immediately add onions and fry till golden brown. Pour the hot mixture (tadka) over the dal and serve. Goes well with rice and rotis.

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1) Ferns’ Quick Chicken Curry Recipe

INGREDIENTS:

Chicken Breasts chopped into chunks

1 whole large onion

1 Peeled Carrot

1 Peeled Medium Potato chopped into chunks

4 Green Cardamoms pods (Optional)

6 Whole cloves (Optional)

1 Tin chopped tomatoes

1 Stock Cube

1-2 tablespoons of Ferns Curry Paste

2 Teaspoons sugar.

METHOD:

Place all the ingredients into pressure cooker pan and stir so that chicken pieces are well coated.  Leave for 30 minutes for flavours to marinade.

Top pan up with cold water so that the ingredients are covered but not swimming.

Put lid on and pressure cook for approx 20 -25 minutes remember to reduce heat after first 10 minutes. Curry should be ready to go.

Lamb can be used for the above but may take 5-10 minutes longer to cook.

Also for a vegetarian curry, follow the above steps leaving out the meat, and using a veg. stock cube.  Add the vegetables, courgette, 2 more carrots, mushrooms, broccoli florets,  1 more potato, green and red peppers all chopped into chunks. Cook in pressure cooker for about 10-15 minutes.

Serve with Basmati rice, naan bread or Roti.

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1) Chicken Vindaloo - Cooking Direction.

Known as one of the hottest curries around, not only is it spicy, its full of flavour and very simple to cook.

INGREDIENTS:

3 tsp Ferns’ Vindaloo paste

2 diced chicken breasts

1 tbsp oil

4 chopped tomatoes

200ml water.

METHOD:

Heat the oil in a pan and add the chicken and Ferns’ Vindaloo paste. Fry for 5 minutes. Add the chopped tomatoes and 200ml water. Simmer for 15 minutes or till the meat is cooked. You can make Vindaloo with beef and pork as well.For non-vegetarians add shredded chicken or beef during the stir fry.

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1) Ferns' Balti Lamb Curry -

‘Balti’ cooking has its die-hard fans. Now you have ‘balti’ curry made easy with this new Fern’s paste. To add authenticity, use a ‘balti’ cooking vessel, actually a small, flat-bottomed, two-handled wok, in which the food is both cooked and served.

INGREDIENTS:

1 large onion finely chopped

1 red pepper chopped

250g chopped tomatoes

100ml water

3 tsp Ferns’ Balti curry paste

250g diced lamb

METHOD:

Fry the onions until soft and add the Ferns’ Balti curry paste. Fry for three minutes till light brown. Add the lamb and seal for about six minutes. Add tomatoes and simmer for another seven minutes.

Add the water and simmer for a further 35 mins or till meat is tender.

Balti curry goes well with both rice pilaf as well as Naan bread.

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1) Mulligatawny Soup with rice and dal-

INGREDIENTS:

2 tablespoons lard

1 rasher lean bacon, chopped

2 onions, chopped

Few curry leaves

200g beef, diced

2 tablespoons Ferns' Mulligatawny Curry Paste

1 tablsepoon split red gram (tuvar dal)

1 teaspoon raw rice

400 ml beef stock

Salt and pepper to taste

1 tablespoon lemon juice

METHOD:

Wash rice and red gram and cook in a little water till soft. In another pan, fry bacon and beef pieces in lard till brown. Add chopped onions, curry leaves and Ferns' Mulligatawny Paste. Fry till well browned, adding more lard if required. Add stock, salt, pepper and lemon juice and simmer for 20 minutes. Blend roughly the cooked rice and dal mixture and add to soup. Serve with slices of lemon and brown bread.

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1) Ferns’ Tandoori Stuffed Breast of Chicken

INGREDIENTS:

4 chicken breasts • 1 cup grated cottage cheese (paneer) • 2 green chilles

Few sprigs coriander leaves  • 1 tablespoon raisins  • 1 tablespoon cashew nuts

2 teaspoons Ferns' Tandoori Curry Paste  • 2 pineapple rings, chopped.  • ¼ cup oil  • 2 lemons

For the gravy

2 cups onions paste  • 1 cup tomato purée  • ½ teaspoon turmeric powder  
• 2 teaspoons ginger garlic paste  •  ½ teaspoon red chilli powder or paprika  

Salt to taste

METHOD:

Clean the chicken breasts and flatten them with a steak hammer. Marinate with salt, lemon juice and one teaspoon Tandoori Curry Paste. Wash and chop coriander leaves. Chop raisins, cashew nuts and pineapple rings. Mix with grated cottage cheese, salt, sugar, green chillies to make a filling. Divide filling into four portions. Put one portion of filling into each chicken breast, roll and secure with a toothpick Heat oil in a pan. Put in the rolled chicken breasts and sauté until golden brown. Remove chicken breasts and in the same oil make a gravy, frying the onion paste and then adding tomato purée, ginger garlic paste, salt and one teaspoon Tandoori Paste. Add the chicken breasts and simmer until meat is tender. Serve hot on a bed of saffron rice.

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1) Ferns’ Lamb Biryani -Cooking Direction.

Biryani is traditionally a dry rice dish which contains goat and boiled eggs but here is a simple British version.

INGREDIENTS:

2  lamb steaks thinly sliced

2 tps oil

150g Basmati rice

4 tbsp of water

3 tsp Ferns’ Biryani paste.

METHOD:

Pre heat the oven @ 180 degrees/ gas mark  4. Stir fry the lamb in a sauce pan for three minutes. Pour in the water, rice and Ferns’ Biryani paste and stir well.

Bring to the boil and transfer to a oven proof dish, and place on the lid. Place in the oven and cook for 25 mins.

Remove and serve with Raita or Roghanjosh.

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1) Ferns’ Chicken Tikka  - Recipe 1

INGREDIENTS:

1 tbsp oil

3 tsp Ferns’ Tikka Masala Paste

1 large onion finely chopped

2 chicken breasts, diced

3 tbsp natural yogurt

120ml. cream

1 tsp. fresh chopped coriander

250g chopped tomatoes

Juice of one lemon

METHOD:

Mix together the 2 tbsp. of curry paste and yogurt and add the chicken. Leave to marinate for 2 hours. Heat the oil, add the onion. Also add the chopped tomatoes and the diced chicken. Simmer for 20 mins. Add the lemon juice and coriander and cook for another 15 minutes. Serve with mint chutney.

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1) Ferns’ Butter Chicken - Recipe 1

INGREDIENTS:

1 kg chicken

100 gm yoghurt

200 gm cream

300 gm tomato purée

2 tsp garlic paste

3 tbsp white butter

1 tsp dry fenugreek leaves

4 tsp Ferns’ Butter Chicken Paste

200 gm cashew nuts ground to a paste

1 tsp sugar

Salt to taste.

METHOD:

Cut chicken into small pieces and marinate in yoghurt and half of Ferns' Butter Chicken Paste 1 hour. Grill in an oven on medium heat till cooked. Heat butter in a pan; add cashew paste. Sauté for a few minutes. Add tomato purée and garlic paste. Continue to stir fry. Next, add the remaining Ferns' Butter Chicken Paste and sauté well. Add grilled chicken pieces and salt to taste & heat through. The chicken should be well coated with the gravy. Garnish with cream and crushed dry fenugreek leaves.

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1) Ferns’ Coconut Chicken -

INGREDIENTS:

3 tsp. Ferns’ Green Masala paste

200g diced chicken

1 green pepper

100g mange toute

100ml chicken stock

250ml of coconut milk

METHOD:

Pan fry the diced chicken with the Ferns’ Green Masala  curry paste for about three minutes. Add the chopped peppers and saute for sometime. Slice the mange toute in half and add to the chicken. Saute for a couple of minutes.

Add the chicken stock. Simmer and reduce. Stir in the coconut milk and cook till the gravy is thickened. Serve with steamed rice.

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Madras Paste

1) Ferns' Madras Chicken Curry

Madras is a hearty tomato based curry and is traditionally served with a cooling raita.

INGREDIENTS:

200g diced chicken

1 onion finely chopped

3 tsp Ferns Madras Paste

250g canned chopped tomatoes

2 tbsp chopped coriander

150ml water

2 tbsp of natural yogurt

METHOD:

Heat the oil in the pan, fry the chopped onion and diced chicken. Add the ferns madras paste, and continue to fry for three minutes. Add the chopped tomatoes and cook for three minutes,.Add the water and simmer for 30 minutes. Once the curry has thicken add the yogurt and chopped coriander. Serve.

Why not try a beef, lamb or prawn Madras ?

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Prawn Balichow

1) Ferns' Prawn Relish -

INGREDIENTS:

250g prawns shelled and deveined

5 tsp Ferns' Prawn Balichow

1 small onion finely chopped

1 tablespoon butter

Salt to taste

Black pepper for seasoning

1 tbsp oil.

METHOD:

Melt butter in pan and fry chopped onion till it is translucent. Add Ferns' Balichow and sauté on a high flame. Chop prawns and apply salt and pepper. Fry separately in 1 tbsp oil on a high flame for a minute. Add to onion and balichow. Mix well. Serve on toast squares or savoury biscuits.

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