Coco Amigo Foods

KOLHAPURI KHANDA LASUN SPICE
SRI LANKAN HOT BAWFA SPICE
KASHMIRI ROGAN JOSH SPICE
SRI LANKAN ROASTED CURRY MASALA
MUMBAI BUTTER BEEF SPICES
TANDOORI SPICE MASALA / MIX

This beautiful aromatic spice blend recipe, has been handed down through the generations and is a closely guarded family secret.
We have roasted dry and in a special blend of oil, 19 such herbs and spices, to bring you the distinctive taste of a beautiful Indian village.
This spice mix will only be produced upon orders.  This is to maintain the ultimate freshness.
This spice blend, may be stored in a freezer, for up to 30 days or best used within 48 hours of receiving it.

A traditional hot curry powder, produced from 12 roasted herbs and spices.
Use in place of standard curry powders and experience the real taste of Sri Lanka
Transfer to an airtight container and store for up to 3 months

A beautiful traditional dish from Kashmere, combined with bits from other areas, to bring you a full-bodied Rogan Josh.
Produced from 16 roasted herbs and spices, there isn't much that needs to be added, to give you that real Sub-Continent flavours.

WHAT YOU NEED TO PROVIDE
1/4 cup canola oil
4 medium purple onions - thinly sliced
2 medium tomatoes - diced (or 1 x 400g can of diced tomatoes)
1 sachet of tomato paste
bunch of fresh coriander
1kg lamb leg or shoulder - cut into bite sized pieces

METHOD
Heat the oil until almost smoking
Add the onion, cook until translucent
Add the contents of the spice pack and 1/4 cup of water and stir to combine
Add the tomato and tomato paste and stir
Increase the temp to high and add the meat and seal all sides
Add 1/2 cup of water, stir everything.
Reduce the heat to medium and cover with a lid
Simmer covered, for 40 mins
Remove from the heat and add a fistful of fresh coriander leaves
Serve hot with your favourite rice or roti/naan and your preferred condiment

A medium-heat traditional spice blend, produced from 9 roasted herbs and spices and blended to perfection.
Use in place of general curry spices, to bring out the traditionl flavours of Sri Lankan curries
Store in an airtight container for up to 3 months

This spice range is a much spoken about dish.  It was designed along the flavours of Butter Chicken but a few of the spices were exchanged, to spices which compliments beef, instead of chicken.  

This spice pack was produced from 23 roasted herbs and spices, several spices has been adapted for beef 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 BEEF - you will require

​2kg of beef fillets, thinly sliced (approx 5mm thick)
4 tblsp butter
1 tblsp canola oil
400g Roma tomatoes
1 cup hot water, use the water from the beef
2 sachets of tomato paste
1 tblsp tomato ketchup
1 tblsp brown sugar
300ml fresh cream
2 chicken stock cubes
1 large brown onion - thinly slices
this pack of spice

COOKING INSTRUCTIONS

1. Cut the beef into thin (5mm) strips
2. Add 2 liters of water to a pot and add the beef, boil until almost cooked
3. Remove from the water and reserve 1 cup of the water (use this later)
4. Wipe the pot dry, using a paper towel then add the butter and oil and add the onions.  Fry until onions are soft and translucent
5. Add the tomatoes and the tomato paste and stir then cook for 2 minutes
6. Add the contents of this spice pack and mix well and cook for a further 2 minutes, stirring (to prevent burning)
7. Add the reserved cup of water and stir gently to combine then cook for 1 more minute
8. 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 beef 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 5 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

This spice is produced from 9 roasted herbs and spices and is blended from the traditional recipes, which are handed down through the generations

The perfect tandoori dish is cooked in a tandoor but the flavours should be similar, if cooked in the home, depending on how good your base spices are

Store this spice in an airtight container for up to 3 months