Herbie developed this special vegetable curry for vegetarians, vegans and non-vegetarians, who wanted to be able to have a full-flavoured curry without any chilli heat. This very tasty, yet mild curry is also ideal with seafood. To make a quick fish curry, coat cubes of firm-fleshed fish with Herbie’s Spices Vegetable Curry. Stir-fry in a wok with a little oil, when the fish is cooked, de-glaze the wok with a few tablespoons of coconut milk and serve on rice.

Heat level: 1/10

Ingredients: coriander Seed, sweet paprika, turmeric, cumin seed, yellow & brown mustard seed, fennel seed, cassia bark, ginger, ajowan seed, green cardamom, asafoetida (compounded with rice flour)