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This coconut fish curry recipe is bursting with spice from our Aria Kitchen All Purpose Masala with hints of creaminess from coconut milk. This dish combines flavours of tanginess and spice to bring you a delicious dish that pairs perfectly with a bread or rice dish. INGREDIENTS Oil 1 tsp mustard seeds 1 tsp cumin seeds 1 tsp fenugreek seeds Handful of dried curry leaves 1 large onion diced 1 tablespoon ginger garlic paste 3 small tomatoes pureed 2 green chillies Salt 1/2 teaspoon turmeric powder 4 heaped teaspoons Aria Kitchen All Purpose Masala 1 teaspoon chilli powder 100ml tamarind water 125ml coconut milk 2 Boneless Basa Fillets Coriander leaves for garnish INSTRUCTIONS 1) Temper your mustard seeds, cumin seeds and fenugreek seeds in hot oil. 2) Throw in a handful of curry leaves until they brown slightly. 3) Add the diced onions and cook until they soften. 4) Add in your ginger garlic paste, green chillies and mix. 5) Once the pastes have blended into the mixture, pour in your pureed tomatoes. 6) Season the mixture with turmeric powder and salt and cook for a couple minutes. 7) Add the Aria Kitchen All Purpose Masala and chilli powder according to your spice preference. 8) When the oil separates and the masala begins to release an aroma, pour in the tamarind water. 9) Mix well and pour in the coconut milk. 10) Once the coconut milk blends with the mixture, place your fish fillets in the curry and cover. 11) Simmer for 5 minutes until the fish turns opaque. 12) Garnish with coriander leaves and serve hot!

Although this might be one of our simplest recipes so far, we have to admit it might just be the tastiest. This simple pan fried prawn masala recipe requires a quick mix with all the ingredients and then a pan fry which altogether should not take more than 15 minutes to prepare. In terms of preparation, remember to remove the veins from your prawns as you are cleaning them. If you don't usually practice removing the veins, keep reading. The vein of the prawns is actually a part of the prawn's digestive tract meaning it actually contains waste. This means by not removing it you might be consuming prawn waste. Since the veins contain waste, not removing it also means you may taste this waste as you are eating, which is definitely not going to compliment your dish. It can taste bitter or sometimes just simply off putting. So for those of you who might be lazy to do so, please remember you are eating prawn waste. Now that we have gotten the waste topic out of the way, let's move onto the recipe! INGREDIENTS Oil 300g raw large prawns Handful of dried curry leaves 1 teaspoon garlic granules 1 teaspoon ginger paste Salt 1/2 teaspoon turmeric powder 4 heaped teaspoons Aria Kitchen All Purpose Masala INSTRUCTIONS 1) Coat your prawns in the Aria Kitchen All Purpose Masala, salt, garlic granules and curry leaves. 2) Heat up some oil and ginger paste in a pan. 3) Once the oil is hot, fry your prawns on each side for 3-4 minutes.

This creamy potato masala recipe combines coconut milk with the bursting flavour of the Aria Kitchen All Purpose Masala to mellow out the spice. For those who need to opt out from spicy dishes, this is the dish for you. Despite being creamy, this dish does not compromise on flavour and still hits with a punch. The end-result of this dish is a thick and rich potato masala dish that will have you licking your fingers. We also recommend keeping this dish in the fridge overnight before consumption as this gives the masala time to thoroughly flavour the potatoes. The skin of the potatoes were left on for a few reasons. Firstly, potato skin is rich in nutrients and fibre meaning by simply leaving the skin on, you are increasing the nutritional density of this dish. Secondly, potato skin especially when cooked can add a distinct flavour to the dish. Thirdly, it is time we really start to consider reducing our food waste. By simply skipping the peeling, you are doing your part in reducing food waste (which is a large contributor to greenhouse gases). INGREDIENTS Oil 500g baby potatoes halved 1 teaspoon mustard seeds 1 teaspoon cumin seeds Handful of crushed dried curry leaves 5 cloves garlic smashed 3 small onions diced 2 medium tomatoes diced 1 tablespoon ginger garlic paste 1 teaspoon chilli powder Salt 1/2 teaspoon turmeric powder 2 heaped teaspoons Aria Kitchen All Purpose Masala 100ml water Coconut milk Splash of lemon juice Coriander leaves (garnish) INSTRUCTIONS 1) Heat some oil in a pan and add in the mustard seeds, cumin seeds and dried curry leaves. 2) After the spices have spluttered, add the garlic and let it brown. 3) Once brown, throw in the diced onions and allow it to become translucent. 4) Add in the ginger garlic paste and mix for a minute. 5) Add in the tomatoes, 1/4 teaspoon turmeric powder and salt and sauté until all the ingredients mesh together into a paste like texture. 6) Lower the heat on your pan and add in the Aria Kitchen All Purpose Masala, chilli powder and the remaining turmeric powder and mix it into the paste. 7) Leave the masala to cook for a few minutes and blend with the tomatoes on a low heat. 8) When the masala begins to release an aroma and oil begins to separate, throw in your potatoes and coat the potatoes with the paste for 2 minutes. 9) Pour in the water to loosen up the masala paste and cover on a medium low heat for 10 minutes. 10) Finish off the dish with a dash of coconut milk and a splash of lemon juice. 11) Garnish with fresh coriander leaves and serve hot with some chapatis.

This egg masala is the perfect recipe for those looking to get protein in while avoiding meat. It combines sweet and spicy flavours that compliment any rice dish or roti. Since eggs are not very good at absorbing flavours, we recommend shallowly slicing the eggs on the top and bottom in an X shape to allow the gravy to seep into the egg and give it more flavour. Be careful to do this lightly without touching the yolk of the egg as this might result in the yolk breaking out of the egg and possibly affecting the texture and look of the dish. INGREDIENTS 5 boiled eggs 1 teaspoon mustard seeds 1 teaspoon cumin seeds Handful of crushed dried curry leaves 3 small onions diced 2 green chillies sliced in half 2 medium tomatoes diced 1 tablespoon ginger garlic paste 1 teaspoon coriander cumin powder 1 teaspoon chilli powder Salt 1/2 teaspoon turmeric powder 2 heaped teaspoons Aria Kitchen All Purpose Masala 100ml tamarind water 100ml water Coriander leaves (garnish) INSTRUCTIONS 1) Heat some oil in a pan and add in the mustard seeds, cumin seeds and dried curry leaves. 2) After the spices have spluttered, add the diced onion and fry until soft. 3) Add in the green chillies and fry for a few minutes. 4) When the chillies soften, add the tomatoes and ginger garlic paste. 5) Season with salt and turmeric powder and allow the tomatoes to soften enough to resemble a paste. 6) Add in the coriander cumin powder, Aria Kitchen All Purpose Masala and chilli powder and mix well. 7) Leave the masala to cook for a few minutes and blend with the tomatoes on a low heat. 8) When the masala begins to release an aroma, pour in the tamarind water and water to your desired consistency. 9) Place your eggs into the gravy and coat the eggs evenly. 10) Garnish with fresh coriander leaves.

This coat and fry recipe is succulent, juicy and ideal if you are looking for a quick and simple dinner that is bursting with flavour. This recipe mainly focuses on creating a delicious masala paste that is used to coat the turkey steak pieces. Just cook the coated turkey steak pieces and your dinner is ready! We recommend serving it with some steamed vegetables and your carb of choice to really give it a feel of a roast dinner. INGREDIENTS 3 turkey steaks Salt 2 heaped teaspoons Aria Kitchen All Purpose Masala 1 tablespoon ginger garlic paste 1/2 teaspoon turmeric powder 1 teaspoon chilli powder 2 teaspoons of lemon juice 2 tablespoons water INSTRUCTIONS 1) Combine all the ingredients except for the turkey to create a paste 2) Coat the turkey steak in the paste. 3) Fry the steaks on medium high heat for 5 minutes on each side.

This vegan and vegetarian friendly recipe is finger licking good, we promise. This recipe combines the delicious flavours of the Aria Kitchen All Purpose Masala with the textures of the ladies finger vegetable to create a dish that is filling and bursting with flavour. This dish does not require any preparation and can be made in one pot. The thickness of the dish allows you to enjoy it alongside both rice or any rotis. Don't forget to check out our video below! INGREDIENTS Oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 10 small dried curry leaves 4 cloves of garlic sliced 3 small onions sliced 1 tablespoon ginger garlic paste 2 medium tomatoes 1/2 teaspoon turmeric powder 2 medium tomatoes diced 200g ladies finger/okra halved 3/4 teaspoon chilli powder 2 heaped teaspoons Aria Kitchen All Purpose Masala 1 teaspoon coriander cumin powder Water according to your desired thickness Salt to taste INSTRUCTIONS 1) Heat up some oil in a pan and add in the mustard seeds, cumin seeds and curry leaves. 2) After the spices stop spluttering, add the garlic. 3) Once the garlic is brown, add the onions and let it soften. 4) Add the ginger garlic paste and sauté. 5) Add the tomatoes and allow the tomatoes to become mushy. You may lightly salt the tomatoes at this stage. 6) Once the tomatoes have softened up, add the okra. 7) When the okra cooks halfway, season with salt, chilli powder, Aria Kitchen All Purpose Masala and coriander cumin powder. 8) Mix the masala into the okra well. 9) When the oil separates and the aroma is released, slowly add water depending on your desired thickness. 10) Serve hot with your favourite rice and rotis.

Vegetarians and vegans this recipe is for you! Crispy on the outside and chewy on the inside, this fried masala soya chunks recipe is a great alternative to your usual popcorn chicken. Soya chunks are high in protein and inexpensive making it a nutritious and affordable alternative to meat. This simple recipe is quick and easy to make using our Aria Kitchen All Purpose Masala. Our premixed masala means less time and effort is needed since you do not need to figure out what spices to put together. INGREDIENTS 200g soya chunks (soaked and squeezed to remove excess water) 2 heaped teaspoons Aria Kitchen All Purpose Masala 1 1/2 tablespoons lemon juice 2 tablespoons water 1 teaspoon turmeric powder 1 tablespoon of crushed dried curry leaves 1 tablespoon rice flour 1 teaspoon ginger 1 teaspoon garlic paste 1 tablespoon olive oil Water as required to create a paste Cooking Oil for deep frying Salt to taste INSTRUCTIONS 1) Mix the salt, turmeric powder, Aria Kitchen All Purpose Masala, curry leaves, ginger garlic paste, lemon juice, olive oil, rice flour and water together into a paste. 2) Coat your soya chunks in the paste. 3) Heat some oil in a pan. 4) Once the oil is hot, deep fry the soya chunks into the hot oil and for 5-7 mins. 5) Serve hot.

Looking for a delicious and easy-to-make chicken recipe that's bursting with flavour? Look no further than this mouth-watering Lemon Masala Chicken Strip recipe. With tender strips of chicken coated in a zesty lemon and Aria Kitchen's aromatic All Purpose Masala spice blend, this dish is sure to be a hit with your family and friends. Seasoned and fried to perfection, these chicken strips are a great option for a quick weeknight dinner or a tasty appetiser for your next party. So, grab your ingredients and get ready to impress with this delicious and flavourful recipe. Don't forget to check out our video at the bottom of the page. INGREDIENTS 1 1/2 tablespoons Aria Kitchen All Purpose Masala 350g of chicken fillets cut into strips 1 teaspoon black pepper powder 1 teaspoon cumin powder 4 tablespoons rice flour 1 tablespoon ginger garlic paste 1 1/2 teaspoons of water 1 1/2 tablespoon of lemon juice Cooking Oil Salt INSTRUCTIONS 1) Mix the salt, black pepper powder, cumin powder, ginger garlic paste and Aria Kitchen All Purpose Masala, lemon juice and water together into a paste. 2) Evenly coat your chicken strips in the paste. 3) Coat your chicken strips evenly with rice flour. 4) Heat some oil in a pan. 5) Once the oil is hot, place the strips into the hot oil and cook from 5-7 mins on each side. 6) Serve hot and enjoy hot.

If you're a fan of crispy and flavourful seafood dishes, then you won't want to miss this mouth-watering Crispy Fried Masala Fish recipe! With its perfectly fried texture and delicious blend of spices from the Aria Kitchen All Purpose Masala, this dish is sure to satisfy your cravings and leave you feeling satisfied. Let's not forget that fish is also a great source of protein and omega-3 fatty acids which are essential for heart health and brain function so you definitely have no reason not to try this recipe. INGREDIENTS 2 tablespoons Oil 1 1/2 tablespoons Aria Kitchen All Purpose Masala 1 tablespoon of lemon juice 1 tablespoon of water 200-300g of sliced fish Salt 2 teaspoons turmeric powder 4 tablespoons rice flour 1 tablespoon ginger garlic paste INSTRUCTIONS 1) Mix the salt, turmeric powder, lemon juice, water, ginger garlic paste and Aria Kitchen All Purpose Masala together into a paste. 2) Coat your fish slices in the paste and leave it in the fridge to marinate for an hour. 3) After an hour, remove the fish from the fridge and coat it with evenly with rice flour. 4) Heat some oil in a pan. 5) Once the oil is hot, place your fish into the hot oil and cook for 5 mins on each side. 6) Serve hot and enjoy as a side with rice or as a snack.

This delicious and aromatic dish combines the natural sweetness of fresh lady's fingers/okra with the bold flavours of the Aria Kitchen All Purpose Masala spice blend, resulting in a dish that's both flavourful and satisfying. Not only is this Stir Fried Masala Lady's Fingers recipe delicious, but it's also easy to make and incredibly versatile. Serve it up as a side dish alongside your favourite protein, or enjoy it as a vegetarian side dish with rice or roti. Your taste buds (and your body) will thank you. INGREDIENTS 2 tablespoons Oil 3/4 teaspoon cumin seeds 1 small onion sliced 5 cloves of garlic sliced 300g Lady's Fingers 2 heaped teaspoons Aria Kitchen All Purpose Masala Salt to taste 1/2 teaspoon turmeric powder INSTRUCTIONS 1) Pour some oil into a pan on medium heat. 2) Sprinkle cumin seeds in the hot oil and let it simmer. 3) Add in your garlic, onion and fry. 4) Once the onion and garlic has softened, sprinkle some Aria Kitchen All Purpose Masala. 5) When the masala has cooked and blended well with the garlic and onions, add your lady's fingers. 6) Increase the heat slightly and cook until the lady's fingers soften. 7) Add some salt according to your taste and cook for another 2 minutes. 8) Sprinkle some turmeric powder and cook for another few minutes. 9) Serve with rice or roti and enjoy.

Comforting and flavourful, this quick and easy omelette recipe is the only way we recommend starting your mornings. A sprinkle of the Aria Kitchen All Purpose Masala goes a long way in any egg recipe. Feel free to add any other vegetables to this dish to customise it to your liking. Apart from onions and tomatoes, you can jazz it up with garlic, bell peppers, chillies, mushrooms, cheese or any other proteins. The more condiments you add, the more filling your breakfast will be so don't be afraid to be adventurous with this recipe. SERVES 1 INGREDIENTS 2 eggs 1 teaspoon Aria Kitchen All Purpose Masala 1 small tomato diced 1/2 small onion diced Salt to taste INSTRUCTIONS 1) In a bowl, whisk together the eggs, Aria Kitchen All Purpose Masala and salt. 2) Heat a small pan with oil. 3) Cook the onions and the tomato until soft. 4) Once soft, add the egg mixture 5) Cook the egg evenly on both sides 6) For breakfast, serve with toast. For lunch, garnish with coriander leaves and serve as a side with rice.

INGREDIENTS 1 tsp Aria Kitchen Chai Masala Tea leaves (according to your preferred strength) 150ml Milk/Plant-based milk INSTRUCTIONS 1) Add Aria Kitchen Premium Chai Masala to 150ml water and bring to a boil. 2) Add tea leaves and infuse for 2 mins on low heat. 3) Strain the tea and mix with 200ml of hot milk and desired amount of sugar. 4) Serve with your favourite cakes or cookies.