Recipes

All Natural Herbs & Spices.
No Chemical Preservatives.
May contain traces of nuts.
Product of Western Australia

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We manufacture varies different varieties of curry pastes and pickles;
Paste can be cooked with vegetables or meat.

Your imagination is your creation! – These pastes can also be used to marinate meat or sausages for BBQ or follow the recipes below.

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Devil Curry Paste
   

This paste comes in 1 spicy level.

Recipe: (recipes are beyond your imaginations)

1 jar e-Spice Devil Curry Paste (240g), 1 to 1½ kg Meat (chicken pieces), 375 ml water (1½ of this bottle), 4 medium potatoes, 2 onions, 2 whole chillies (More for Hot), Salt and vinegar to your liking.

Method: (Bake in oven or boil in pot)

Place chicken, e-Spice curry paste, water and potatoes in a baking tray, cover and bake at 180 degrees Celsius, until cooked. Taste, if required add salt or vinegar. Once cooked remove from over, garnish with onion, chillies or veg. Is ready to be served with rice or bread.

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Green Chilli Curry Paste

This paste comes in 1 spicy level

Recipe: (recipes are beyond your imaginations)

1 jar e-Spice Green Curry Paste (240g), 1 to 1½ kg Meat pieces, 375 ml coconut milk, 400 ml water (1½ jar), 4 medium potatoes, squeeze juice from 1 fresh lime, chillies for extra hot and salt to taste.

Method: (Bake in oven or boil in pot)

Place meat, e-Spice curry paste, coconut milk, water and potatoes in a baking tray, cover and bake at 180 degrees Celsius, until cooked. If required add salt. Once cooked, remove from oven garnish with capsicum, lime juice and chillies and is ready to be served with rice or bread.

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Espice Curry Paste

This paste comes in 1 spicy level
(This can be made into Ambila (with beans and meat), any seafood or simply bake fish).

Recipe: (recipes are beyond your imaginations)

1. Espice curry

1 jar Espice curry paste (240g), 1 to 1½ kg seafood (prawns, fish, crabs etc), 250 ml water (1 jar). Can be cooked with either pineapple or green mango pieces, for extra hotness add chillies and salt to taste.

Method: (Bake in oven or boil in pot)

Place seafood, Espice curry paste, and water, pineapple or mango pieces in a pot on medium heat until cooked. Stir occasionally. If required add salt. Remove from heat and is ready to be served with rice.

2. e-Spice Bake fish

1 tablespoon Espice curry paste, 150 mm (6 inches) long fish and a quarter lemon piece.

Method: (Bake or barbeque)

Marinate fish and rap in aluminium foil, for an authentic taste rap fish in banana leave and place in foil and bake until cooked. Once cooked garnish with celery leaves and squeeze lemon. It will be finger licking good.

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Rendang Curry Paste

This paste comes in 1 spicy level

Recipe: (recipes are beyond your imaginations)

1 jar e-Spice Rendang curry paste (240g), 1 to 1½ kg Meat pieces, any meat of your choice, for extra hotness add chillies, water if required (because some like to have a bit of gravy) and salt to taste.

Method: (Boil in pot)

Place meat, e-Spice rendang curry paste in a pot and cook on medium heat, until cooked. Stir occasionally. If required add water and salt to your liking. Remove from heat and is ready to be served with rice or bread.

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Vindaloo Curry Paste

This paste comes in 1 spicy level

Recipe: (recipes are beyond your imaginations)

1 jar e-Spice Vindaloo Curry Paste (240g), 1 to 1½ kg Meat pieces or with any seafood, 400 ml water if required (1½ jar), 4 medium potatoes, 2 onions, 2 tomatoes chillies if required for spiciness and salt to taste.

Method: (Bake in oven or boil in pot)

Place meat, e-Spice curry paste and potatoes in a baking tray, cover and bake at 180 degrees Celsius, until cooked. Taste, if required add salt. Once cooked remove from oven, garnish with onion, tomatoes, chillies or veg. Is ready to be served with rice or bread.

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Sambal Paste

This paste comes in 1 spicy level

Recipe: (recipes are beyond your imaginations)

1 jar e-Spice Sambal Paste (240g), 1 to 1½ kg prawns or seafood, chillies if required for spiciness and salt to taste.

Method: (Bake in oven or boil in pot)

Place prawns, e-Spice paste in a baking tray, cover and bake at 180 degrees Celsius, until cooked. Taste, if required add salt. Once cooked remove from oven. Is ready to be served with rice.

Hint: Goes well with tofu and cucumber, hard boil eggs, anchovies or nasi lemak.

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Indian Curry Paste

This paste comes in 1 spicy level

Recipe: (recipes are beyond your imaginations)

1 jar e-Spice Indian Curry Paste (240g), 1 to 1½ kg Meat pieces or crabs, 400 ml water if required (1½ jar), 4 medium potatoes, extra chillies if required for spiciness and salt to taste.

Method: (Bake in oven or boil in pot)

Place meat, e-Spice curry paste and potatoes in a baking tray, cover and bake at 180 degrees Celsius, until cooked. Taste, if required add salt. Once cooked remove from oven, garnish with tomatoes, chillies or veg and fresh coriander. Is ready to be served with rice or bread.

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This paste comes in 1 spicy level

Recipe: (recipes are beyond your imaginations)

1 jar eSpice Laksa paste (240g), 1 to 1½kg seafood.(fish balls, prawns etc) or meat, 150g fried tofu, 500g vermicelli noodles, 500g beansprout and 4 jars of water (1litre). For extra hotness add chillies and salt to taste.

Method: (Boil in pot)

Place eSpice Laksa paste, seafood or meat, water and tofu in a pot and bring to boil on medium fire. Cook noodles until dente in separate pot. Divide beansprout and noodles into 8 deep bowls, pour Laksa mixture and garnish with grated cucumber, fresh Laksa leaves and chillies.

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