GIN BOTANICAL CURRY POWDER RECIPES
Spice Trade Gin is made with spices to enjoy with spice. So creating a spice blend to go with the gin was a no brainer for us. If you’re looking at Gin Botanical Curry Powder and you’re wondering how to get the best out of it, you’ve come to the right place.
Our Head Distiller and Co-founder, Cameron Mackenzie has talked about the possibility of a gin-inspired curry powder ever since he added turmeric to Spiced Negroni Gin in 2014. And as we dipped further into spice territory with Spice Trade Gin, we found the perfect opportunity to get to work.
Gin Botanical Curry Powder is a milder, modern Australian take on Goan curry powder, inspired by the botanicals in Spice Trade Gin and developed by Matt Wilkinson — the celebrated chef who also happens to be the brain behind some of our most-loved Made From Gin products. Wilko’s mad about Indian cuisine. He threw about 17 spices, native Aussie pepper and gin salt into the mix to create this fine-tuned beauty bound to spice up your cooking.
Drawing upon his memories of loud, colourful markets and street food in Goa, Wilko has created four delicious recipes to show you what you can do with Gin Botanical Curry Powder. And they’re best enjoyed with a gin drink, of course!
PRAWN CURRY
(SERVES 2-4)
A popular and authentic Goan dish. If you’d prefer, you could switch out the prawn with chicken or another protein.
Wilko’s hot tip: leftovers are great in a jaffle.
-
INGREDIENTS
- 12 x medium-large green prawns, peeled and de-veined
- 3 tsp Gin Botanical Curry Powder
- 3 tbsp olive oil
- 1 small red onion, peeled and finely chopped
- 5 cloves garlic, peeled and finely chopped
- 2 tomatoes, finely chopped
- 8cm ginger, peeled and grated
- 150mL coconut cream (feel free to add more)
- 1 red chilli, split in two
To finish
- 1 bunch coriander, leaves chopped
- Juice of 2 limes or 1 big lemon
- Salt, to taste
To serve
- Steamed white rice
- Roti
- Hot lime pickle
-
METHOD
- Combine the prawns and the curry powder and set aside for 15-20 minutes
- In a frying pan, add the oil and when hot, fry the prawns for 3-4 minutes
- Turn the heat to low and add the onion, garlic, tomatoes and ginger and cook gently for a good 4-5 minutes until soft
- Increase the heat, add the coconut cream and chilli, then cook until the sauce is dry
- To finish, add the coriander, plus lime/lemon juice. Then check how seasoned it is, adding salt, lime or lemon juice if needed
- Serve with white rice, roti, some hot lime pickle, or even the Cauliflower Dal (recipe below) on the side. But if you’d prefer to enjoy this dish on its own, just increase the number of prawns per person.
CAULIFLOWER DAL
(SERVES 2)
A simple Goan-inspired dal. Add more water if you like a wetter-style dal, or soak the lentils in water first to change this dish’s style. If you are a chilli fiend, throw in a few fiery ones during the cooking process.
-
INGREDIENTS
- 120g red lentils
- 300mL water
- 3 tbsp olive oil
- 1 small red onion, finely chopped
- 4cm peeled and finely chopped ginger
- 2 cloves garlic, peeled and finely chopped
- 3 tsp Gin Botanical Curry Powder
- 125g cauliflower, cut into small florets
- 100mL coconut cream
To finish
- Juice of a lime or half a lemon
Salt - A little more chilli powder (if it floats your boat)
- Coriander, finely chopped
-
METHOD
- Rinse lentils, then add to the water and set aside
- Heat the oil in a large saucepan, then sauté the onion for 2 minutes until starting to soften
- Add the ginger and garlic and cook slowly for a further 4 minutes on medium heat until soft
- Lower the heat, add the curry powder and cook for 2 minutes, then add the cauliflower and stir for a minute until fully incorporated
- Add the lentils (plus the water they were soaking in), cover the pot and cook on low heat for 5 minutes
- Remove the lid and stir, checking nothing is stuck to the bottom of the pan before adding the coconut cream
- Cook for another 15-18 minutes until lentils are soft, and there you have it… a beautiful dal
- Finish off with citrus juice, coriander, salt, plus fresh chilli if you want to ramp up the heat
CHICKEN OR PORK SKEWERS
(SERVES 4)
A take on a Pasi Indian flavoured meat-on-a-stick dish. You can follow the same recipe with diced or strips of pork and chicken, too.
-
INGREDIENTS
- 500g minced chicken or pork, or half and half of each
- 2 tsp Gin Botanical Curry Powder
- A good pinch of salt
- 1 tbsp chopped parsley
- 1 tbsp chopped mint
- 2 tbsp olive oil
- Juice of one lime or half a lemon
- 16 skewers, soaked in water
To serve
- Yoghurt
- Iceberg lettuce cups
- Tomato slices
- Cucumber slices
- Roti
-
METHOD
- Mix the mince and remaining ingredients, then divide into 16 even balls
- Shape the meat around the skewers, then place these in the fridge to rest for at least 30 minutes
- Heat up a barbecue or oiled frying pan and sear the skewers on each side until cooked
- Serve with a side of yoghurt, iceberg lettuce cups, roti, and slices of tomato and cucumber. Or make a little roti sandwich and enjoy with a G&T!
JUDE’S CORONATION CHICKEN SALAD
(SERVES 4-6)
If you’ve visited our distillery, you might have enjoyed a G&T in the gin garden or met the still named after our co-founder Stuart’s mum. This recipe is a take on Jude’s iconic Coronation Chicken Salad from the ’60s, with added pepper and chilli to give it more kick.
-
INGREDIENTS
- 2 tbsp olive oil
- 1 large white onion, peeled and finely chopped
- 3cm ginger, peeled and finely grated
- 2 tbsp Gin Botanical Curry Powder
- 1 tbsp tomato paste
- Juice of 1 lemon
- 1 tbsp Sharwood’s Mango Chutney
- 1kg cooked chicken (poached chicken is best but BBQ is ok), cut into bite-size pieces
- 1/2 cup mayonnaise
- 1/3 cup sour cream (or to taste)
- 2 tbsp sultanas
- 1 stick celery, finely sliced
- 1 tbsp slivered almonds
- 1 tbsp finely chopped coriander leaves
- Extra lemon juice, to taste
- Salt and pepper, to taste
To serve
- Rice salad
-
METHOD
- Heat olive oil in a pan and slowly cook onion and ginger until soft
- Add the curry powder and cook for another 2 minutes
- Lower the heat and add tomato paste, chutney and lemon juice, stir well, then remove from heat. Allow to cool
- Move the curry mixture to a large bowl and combine with mayonnaise and sour cream
- Season to taste with salt, pepper and more lemon juice/sour cream if necessary
- Stir through chicken, then sultanas, celery, almonds and coriander
- Check the seasoning before you call it a day
- Best served with a rice salad
