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PUNJABI HOT CHILLI BATTER MIX
MUMBAI VEGETABLE SPICE
MUMBAI PRAWN SPICE
MUMBAI LAMB SPICE
MUMBAI BUTTER CHICKEN SPICES
INDIAN HOT MADRAS SPICE

PAKISTANI CHAAT MASALA


PUNJABI HOT CHILLI BATTER MIX

This spice pack has been designed and produced from 10 roasted herbs and spices and is considered HOT

A very popular spicy batter mix that is used by street vendors as well as families.

Perfect to be used on chicken fillets, prawns, beef strips and vegetables.

Using this spicy batter is a simple process, as with most other batters, except that this pack contains the real taste of India

METHOD OF USING THIS PACK 

Cut your meat, veggies or seafood into desired pieces or you can also use chicken wings
Place the food into the fridge for 30 minutes

Sift the contents of this spice pack into a bowl 
Mix in enough water, to make a thick batter
Heat some oil in a pan/wok
Place each piece into the batter and then into the hot oil and cook until done
Remove and drain on paper towels
Serve hot with your favourite condiments


MUMBAI VEGETABLE SPICE MIX

This spice pack was produced from 23 roasted herbs and spices, several spices has been adapted for a vegetable dish and is proving to be a hit with everyone who tried it. This pack will ensure that your dish is creamy, flavourful and exceptionally smooth

TO MAKE THE PERFECT MUMBAI BUTTER VEGETABLES - you will require

​1.5kg of mixed fresh vegetables
4 tblsp butter
1 tblsp canola oil
400g Roma tomatoes
2 sachets of tomato paste
1 tblsp tomato ketchup
1 tblsp brown sugar
300ml fresh cream
2 fish stock cubes
1 large brown onion - thinly slices
this pack of spice

COOKING INSTRUCTIONS

1. Clean and rinse the vegetables then add it to 2 liters of water and 3 tablespoons of salt, stir well then place in the fridge for 30 minutes
2. Add the butter, oil and the onions to a pan/wok and fry until onions are soft and translucent
3. Add the tomatoes and the tomato paste and stir then cook for 2 minutes
4. Add the contents of this spice pack and mix well and cook for a further 2 minutes, stirring (to prevent burning)
5. Allow cooling then transfer to another container and, using a stick blender, blend until completely smooth, then return to the pot / wok
6. Remove the vegetables from the fridge and shake off the excess water then add it to the pan/wok and the rest of the ingredients (except the cream)
7. Bring everything to a boil and cook for 8 minutes, then reduce the heat to a simmer, stirring often
8. Simmer on the lowest heat setting for 2 minutes then remove from the heat
9. Add the fresh cream and stir gently to combine well
10. Enjoy hot


MUMBAI PRAWNS SPICE MIX

This spice pack was produced from 23 roasted herbs and spices, several spices has been adapted for prawns and is proving to be a hit with everyone who tried it. This pack will ensure that your dish is creamy, flavourful and exceptionally smooth

TO MAKE THE PERFECT MUMBAI BUTTER PRAWNS - you will require

​1.5kg of peeled prawns
4 tblsp butter
1 tblsp canola oil
400g Roma tomatoes
2 sachets of tomato paste
1 tblsp tomato ketchup
1 tblsp brown sugar
300ml fresh cream
2 fish stock cubes
1 large brown onion - thinly slices
this pack of spice

COOKING INSTRUCTIONS

1. Clean and rinse the prawns then add it to 2 liters of water and 3 tablespoons of salt, stir well then place in the fridge for 30 minutes
2. Add the butter, oil and the onions to a pan/wok and fry until onions are soft and translucent
3. Add the tomatoes and the tomato paste and stir then cook for 2 minutes
4. Add the contents of this spice pack and mix well and cook for a further 2 minutes, stirring (to prevent burning)
5. Allow cooling then transfer to another container and, using a stick blender, blend until completely smooth, then return to the pot / wok
9. Add the prawns and the rest of the ingredients (except the cream)
10. Bring everything to a boil then reduce the heat to a simmer, stirring often
11. Simmer on the lowest heat setting for 2 minutes then remove from the heat
12. Add the fresh cream and stir gently to combine well
13. Serve with rice and your favourite condiment
14. Garnish with coriander sprigs


MUMBAI LAMB SPICE MIX

This spice pack was produced from 23 roasted herbs and spices, several spices has been adapted for lamb and is proving to be a hit with everyone who tried it. This pack will ensure that your dish is creamy, flavourful and exceptionally smooth

TO MAKE THE PERFECT MUMBAI BUTTER LAMB - you will require

​1.5kg of lamb - cut into bite sized pieces
4 tblsp butter
1 tblsp canola oil
400g Roma tomatoes
2 sachets of tomato paste
1 tblsp tomato ketchup
1 tblsp brown sugar
300ml fresh cream
2 fish stock cubes
1 large brown onion - thinly slices
this pack of spice

COOKING INSTRUCTIONS

1. Clean and rinse the lamb then add it to a pot with 2 liters of water and 2 tablespoons of salt.  Cook until almost done then remove from the pot but reserve 1 cup of the liquid
2. Add the butter, oil and the onions to a pan/wok and fry until onions are soft and translucent
3. Add the tomatoes and the tomato paste and stir then cook for 2 minutes
4. Add the contents of this spice pack and mix well and cook for a further 2 minutes, stirring (to prevent burning).  Add the cup of liquid and cook for 2 minutes
5. Allow cooling then transfer to another container and, using a stick blender, blend until completely smooth, then return to the pot / wok
9. Add the lamb and the rest of the ingredients (except the cream)
10. Bring everything to a boil then reduce the heat to a simmer, stirring often
11. Simmer on the lowest heat setting for 2 minutes then remove from the heat
12. Add the fresh cream and stir gently to combine well
13. Serve with rice and your favourite condiment
14. Garnish with coriander sprigs


MUMBAI BUTTER CHICKEN

Made from 23 herbs and spices with some specifically roasted, to bring out the very best flavours. 

This recipe has been handed down through five generations and has been proven to be our most popular and preferable dish compared to most restaurants and take away stores in many countries.

This spice pack ensures that the dish is always creamy, full of flavour and exceptionally smooth.

Transfer to an airtight container for up to 3 months

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To make the perfect Butter Chicken, using our Mumbai Butter Chicken Spice packs - 

 YOU WILL NEED THE FOLLOWING:

  • 2kg of chicken fillets (we prefer thigh fillets as they are less fatty and more flavourful
  • 4 tblsp butter
  • 1 tblsp canola oil
  • tsp fresh ginger paste
  • 1 tsp fresh garlic paste
  • 1 can (400g) Roma tomatoes
  • 1 cup of hot water (use the water from the chicken - see further on)
  • 2 sachets of tomato paste
  • 1 tblsp tomato ketchup
  • 1 tsp brown sugar
  • 300ml fresh cream
  • 2 chicken stock cubes
  • 1 large brown onion - diced finely
  • 1 x Mumbai Butter Chicken Spice Pack (The base of this entire recipe)

COOKING INSTRUCTIONS

  1. Cut the chicken fillets into desired pieces
  2. Add 2 liters of water and the 2 stock cubes to a pot and bring to a boil
  3. Add the chicken and boil until almost cooked (still slightly pink) then remove the chicken, using a slotted spoon and save 1 cup of the water for later
  4. Wipe the pot dry, using a paper towel then add the oil and butter and then add the onions and fry until the onions are soft
  5. Add the garlic and ginger pastes and cook for a further 2 minutes, stirring often to prevent it from burning
  6. Add the tomatoes and the tomato paste and mix well then cook for 2 further minutes
  7. Ass the contents of the spice pack and mix with the rest of the ingredients in the pot
  8. Add the cup of reserved chicken water and stir to combine
  9. Cook everything for a further minute
  10. Remove from the heat, allow cooling to a safe temperature then use a stick blender to puree everything into a very fine puree
  11. Return the sauce to the pot and add the chicken and the rest of the ingredients (except the fresh cream)
  12. Bring everything to the boil and reduce the heat to a simmer, stirring often to prevent burning
  13. Simmer on the lowest heating for 5 minutes, then turn off the heat
  14. Add the fresh cream to the pot and stir slowly, to combine well
  15. Serve with naan, Basmati or Jasmine rice
  16. Garnish with some coriander leaves
  17. Enjoy with your favourite condiments


HOT MADRAS SPICE MIX

This spice pack has been produced from a traditional recipe, handed down through the generations and contains 11 roasted herbs and spices

Use this spice anywhere Madras Curry Powder is required and taste the difference immediately

Store for up to 3 months, in an airtight container.  Shake well before use as spices settle during storage


PAKISTANI CHAAT MASALA - 50g

This beautiful spice blend has been produced from a traditional recipe which is generations old.

The spice is tangy but is not overpoweringly hot.  

It can be added to most road meats and even seafood, salads, vegetables, and in other dishes such as Chicken Tikka and Mint / yoghurt / cucumber dressings.  The uses are limited by the imagination.

It will store well, in an airtight container, for up to 6 months but try and use it within 3 months, for the deepest flavours and aromas.