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Sauce (per case)

Saro’s Curry sauce is quick, easy and makes delicious curry in a hurry. It is all natural and contains no preservatives, artificial colors, flavors, MSG or other flavor enhancers.

Sauce

Saro’s Curry sauce is quick, easy and makes delicious curry in a hurry. It is all natural and contains no preservatives, artificial colors, flavors, MSG or other flavor enhancers.

Ingredients: Tomato Sauce containing bell pepper, Vegetable Oil, Salt, Cayenne Pepper, Coriander, Cumin, Mustard, Garlic, Turmeric, Poppy Seed, Fenugreek and Cilantro.

Worthington FriChick Potato & Peas Curry

1 can FriChick
3 medium potatoes
1 cup peas
1 9 oz. jar of Aunty Saro’s Curry Sauce
1 cup water

Drain juice from FriChick and cut into one-inch pieces. Save juice for use in rice. Peel potatoes and cut into 1 inch pieces. In a saucepan add curry sauce and water and stir together. Layer the potatoes and peas in the sauce and cook (covered) for 10-15 minutes or until potatoes are almost done. Add FriChick, mix thoroughly and simmer on low heat for 5 minutes.

Worthington Prime Stakes and Okra Curry

2 lbs. frozen cut okra
1/2 cup oil
1 can Worthington Prime Stakes
1 9 oz. jar Aunty Saro’s Curry Sauce
1 cup water

In a skillet, saute okra in oil, stirring frequently until the stickiness is almost gone. Set aside. Wash Prime Stakes to remove the sauce and cut into 1 inch pieces. In a non-stick skillet or saucepan add 1 cup water to 9 oz. jar of sauce, mix well. Spread cut Prime Stake pieces in sauce and evenly spread okra on top. Cover and cook on medium heat until okra is cooked. Adjust salt to taste.

Rice Pilaf

2 cups Basmati rice
2 cups water
1/4 cup lemon juice
1/2 stick butter
1 stick cinnamon
4 cloves garlic
1 bay leaf
1/2 teaspoon turmeric
Salt to taste
*Optional, add frozen or fresh, diced vegetables at the beginning of cook time. Carrots, peas, corn, lima beans, etc are good choices.

Rinse rice and soak for 20 minutes, drain, place rice with all the ingredients and cook in a rice cooker. Or cook in a saucepan on the stove on medium high heat for 10 minutes stirring constantly, then cover and bake in the oven for 25 minutes at 350 degrees.

Lamb Curry

3 lbs. lamb cut up
1 jar Aunty Saro’s Curry Sauce
1 tablespoon fresh ginger grated
1 Cinnamon Stick
4 cloves

Wash cut up lamb and drain thoroughly. In a sauce pan, place lamb, sauce, ginger, and spices and cook in the oven for 50–60 minutes at 350 degrees.

Chicken Curry

3 lbs. chicken cut up
1 jar Aunty Saro’s Curry Sauce
1 tablespoon fresh ginger grated
1 cinnamon Stick
4 cloves

Wash cut up chicken and drain thoroughly. In a sauce pan, place chicken, add sauce, ginger, and spices and cook covered on medium heat for 25 minutes or until done. Stir occasionally so it does not burn, or bake in an oven for 30 minutes at 350 degrees.

Fish Curry

3 lbs. salmon (or any fish of your choice) have it scaled and filleted
1 jar Aunty Saro’s Curry Sauce
1/4 cup chopped cilantro
*1 cup tamarind water

Clean fish and cut to 2 inch long pieces. Add sauce and the tamarind water and cook covered on medium heat until cooked. Sprinkle Cilantro. Serve with steaming hot rice. *Tamarind is found in Indian, Chinese and Japanese stores. Cut off 2 inches from tamarind cake and soak in water.

Then remove pulp and add water to fish.

Potato and Peas Curry

4 medium potatoes
1 1/2 Cups English peas
1 jar Aunty Saro’s Curry Sauce

Peel and cut potatoes to 1 inch cubes. In a saucepan add 1 jar of water to 1 jar of sauce and add potatoes and peas and cook covered until potatoes are done.

Garbanzo Curry

2 cans garbanzo beans
1/2 jar of Aunty saro’s Curry Sauce
1/2 jar of water

Mix sauce and water with garbanzos, heat and serve over rice or pita bread.