Indian spice blends

A madras is fairly hot and is a dark red sauce and contains spices such as Paprika, Chillies, Fenugreek, Coriander that delivers tangy notes....

Downderry Spice has 2 Madras spice bends - one has an extra kick for those of you who enjoy a more spicy heat in your Indian Food.

Vindaloo is originally from Vasai and Goa and is a fiery spicy dish and is known for a bold, aromatic flavour.

Downderry Spice Vindaloo use a variety of aromatic spices including Mustard Seeds, Cumin, Coriander, Turmeric, Chillies......

Tikka Masala is a spicy fragrant blend of Indian spices that contributes loads of flavour to your Tikka dishes.

Tikka refers to the protein used in the dish that has been marinated in yoghurt that has infused with spices

A Madras usually sits in the mid range of spicy heat and was originally prepared as a vegetable dish but lamb and beef madras is a popular choice.

Marinating the meat before cooking will infuse all the flavours and aromas into your dish so you can enjoy the complex flavours of the spice blend.

A Vindaloo has a reputation of being a bit fiery but a vindaloo has a flavour and heat of its own.

Pork, beef and chicken are good proteins for a great vindaloo which you can add potatoes (sweet potatoes absorb the spices really well) to your basic vindaloo

Tikka meat is traditionally marinated in the spice blend and then cooked on skewers in a tandoor oven.

Marinate your protein (Chicken, Pork, Fish, Prawns...) with bell peppers, Red Onions and then grill or cook on a cast iron griddle to mimic the tandoor oven that adds smoky notes to your dish.