Exotic curry premix is one of the best curry powder which can be prepared, stored and used in different simple Indian recipes. The curry premix has to be just mixed in water to make Indian exotic curry.
Lot of times it so happens that you crave for tasty restaurant style food for lunch or dinner but just don’t find enough time to make everything from scratch . I don’t know about the others but during such times, making use of my homemade instant curry premixes for preparing different Indian curries makes my life easy.
Earlier I had shared red curry premix and brown curry premix and also the dishes I made using them. Let’s see how to make exotic curry premix today which can be used to make various Indian dishes for lunch and dinner.
Though we can use this premix to make other curries too, I have used exotic premix to prepare Veg exotic curry . Will be sharing the recipe soon.
Preparation Time: 10 Minutes
Yields :120-140 Grams
- 10 Grams Cashew Powder
- 10 Grams Melon Seeds Powder
- 30 Grams Milk Powder
- 1 Teaspoon Salt
- 1/2 Teaspoon Powder Sugar
- 1 1/2 Cheese powder
- 1 Tablespoon Onion Powder
- 1 Teaspoon Garlic Powder
- 1 1/2 Tablespoon Tomato Powder
- 1 Teaspoon chili flakes
- 1 Teaspoon Kitchen King Masala
- 1 Teaspoon Corn flour
- 1 Teaspoon oil
- 1 Bay leaf
On a heated skillet fry the bay leaf using a teaspoon of oil and on medium heat for just a few seconds.
Once the bay leaf is nicely fragrant, switch off the flame and allow to cool completely.
Add it to the rest of the spices.
Mix well and store in glass jar or in zip lock bag.
Keep the premix refrigerated until used in making curry. It can be stored for upto 6 months.