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How to use the Masala or the Curry Powder.


The best way is to make a paste first.

Making a paste to cook 1kg. 

Heat up 5 table spoons of your prefered oil (I prefer olive oil),

Fry one mediun brown onion ( blended or finely diced) and one table spoon of crushed garlic.

When onion and garlic is cooked add one and a half table spoons of either curry powder or masala (whichever you are using). Fry for about half a minute whilst stiring, add more oil if needed.

Add one tin (400g) of crushed or diced tomatoes and a table spoon of fresh ginger.

Bring to boil then reduce to a low simmer and stir every now and then to make sure it is not burning at the bottom of the pot.

After 15 to 20 mins it should look like a curry paste, add salt to taste. 


PS. If you are going to add coconut cream, sour cream or natural yogurt to your curry, reduce the paste even further or add less tomato. 

If you are making a seafood or (diced or sliced)fish curry add it to the paste and stir to bring to heat, add about 400ml coconut cream, (For a thicker sauce add less cream)stir and bring to heat then simmer 5mins or so, taste and adjust salt. 

Chicken or meat curries, dice or slice the meat, brown it (to seal and to intensify the flavour) then add the meat to the paste and let it simmer. Chicken simmer for 7 to 10 minutes. Other meats, simmer untill tender.

Pan-grilled Fish with Creole Sauce.



600g fish fillet or fish steak

300g TonKen's Creole Sauce, mild or hot 

3 tablespoons olive oil, salt to taste

1/2 fresh lemon and pepper to taste (optional).

1. Season fish with salt, lemon juice and pepper.Stand in the fridge for about 20mins.

2. Heat up oil in a frying pan to a high temperature. Add fish and brown for approx ½ min on high heat. Cover and reduce heat.Cook for a further 2½mins.
3. Flip the fish onto the other side and then turn up the heat.Pour TonKen’s Creole Sauce over the fish.Cook for about ½ min,then lower heat.Cover and simmer for a further 3mins. 

Serving Suggestion: Best served hot with steamed white rice.  Use TonKen’s Mixed Vegetable Achar or Eggplant Chutney as an accompaniment.  A drop or two of TonKen’s Chilli and Preserve Lemon Sauce will add extra flavour and oomph.

Tips: Use dolphin fish (Mahi Mahi), swordfish, yellow fin tuna, whiting, flathead, mackerel, mullet or any reef fish.  For a meal with a difference, serve with mashed potatoes or steamed vegetables.

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