Burtons Lane Curry Paste is made by Renee in Millthorpe, NSW. The recipe came about in India after the depression hit. Renee’s great grandparents were unable to afford to keep their children and they were sent to an Orphanage. To get their children back they started making ready made meals and condiments. The end result was a pickle factory in Bangalore which is still in operation today with their family name on it. This curry paste recipe is now being handed down to future generations.
We love this local product! Not only does it make the most delicious curry (meat or vegetarian – hello potato & chickpea curry!) but it’s the perfect addition to:
*Curried egg sandwiches
*or grab some puff pastry & turn left over curry into curry puffs
Renee has very kindly shared her zucchini slice recipe with us:
*6 large eggs
*2 zucchinis grated
*2 teaspoons Burtons Lane Curry Paste
*1 carrot peeled and grated
*1/2 cup besan (chickpea) flour
*60mL extra virgin olive oil
*1 cup grated cheese
*1/2 tsp onion powder
*1/2 tsp garlic powder
*salt and pepper to taste
*Cherry tomatoes sliced
Beat the eggs in a bowl, add onion and garlic powder, Curry Paste, salt and pepper. Mix. Add zucchinis, carrot, cheese, flour, and olive oil. Mix until well combined. Pour into a well greased baking dish. Top with sliced cherry tomatoes. Bake at 180 C for 30-40 minutes or until golden on top and baked through.
Slice and enjoy.
Serve with a garden salad for lunch or dinner. It’s also perfect for lunchboxes or take it along to your next picnic.
Burtons Lane Curry Paste is available in store at The Essential Ingredient Orange.