Mustard Fish + Laal Maas + Rogan Josh

Laal Maas: The iconic dish from Rajasthan comes from the Mewari Gharana and was a product of an innovation. The story goes back to 10th century AD when the king of Mewar wanted a dish that is hot and meaty enough to suit the palate of a warrior. The royal chefs of Mewar created this iconic dish from the local Mathania chillies which gives the dish its iconic Red color and flavour. When classically prepared Laal Maas takes approximately 2-3 hours to cook not to mention preparation time. Thankfully with the help of modern technology and methods it is much easier achieve the same result quickly with Ceres Foods ready to cook range. No more cutting or chopg onions and ing mutiples spices. Just meat to our delicous products and achieve results you will be proud of. Mustard Fish: Mustard Fish or better known as "Sorshe Mach" in Bengal is a delicate yet robust dish made with mustard paste and fresh water fish or prawns. The dish has many variations such as mixing grated coconut to lower its pungency. The key to this dish lies in the preparation rather than the cooking. Red and yellow mustard seeds are blended very carefully with green chillies so as not to make it . For all mustard fans this is a versatile dish which has a lot of applications and varations. Thankfully with the help of modern technology and methods it is much easier achieve the same result quickly with Ceres Foods ready to cook range. Just fish/prawns to our delicous products and achieve results you will be proud of. Prawn Malaikari Malai curry is aBengalicurrymade from tiger (bagda) and king (i)prawnsandcoconut milkand flavoured with spices. The dish is popular throughout Bengaland is served during weddings and celebrations or for guestsand was o very popular among the British inCalcutta. No more cooking for endless hours and ing mutiple spices. Just prawn or Fish to our delicious products and achieve results you will be proud of.