The fine foodie

PUBLISHED: 14:53 09 March 2015 | UPDATED: 14:53 09 March 2015

Meah curry sauce

Meah curry sauce


Sharon Struckman gets hot under the collar for a range of authentic curry sauces

On my travels around Hertfordshire farmer’s markets, I kept coming across a stall dedicated to Meah’s Restaurant Style Curry Sauces, so I decided to try them out.

I opted for the rogan josh and cooked a lamb curry. It was creamy, deep red in colour and had a nice spicy punch; I was suitably impressed. So off I went to another famer’s market and bought the jalfrazi, balti and madras sauces. I can now say, without a shadow of a doubt, I am the local curry queen with the help of these delicious delicately-flavoured sauces.

Meah’s sauces are the result of over 35 years’ restaurant experience. The company’s roots lie in the Meah Tandoori restaurant in Luton (which it owned until 2003) and the idea for the range was sparked by customers asking staff to provide its sauces for home cooking. Today, its large selection of sauces ranges from a mild korma to the hot Madras created by chefs who combine a blend of traditional spices and locally-grown fresh produce. All you need to do is cook your meat or vegetables and add the sauce, which gives you that restaurant taste without leaving home.

So if you fancy a really good home-cooked curry catch the Meah stall at your nearest farmer’s market. They are regulars at Woolmer Green, St Albans, Harpenden, Hertford and Hatfield. The company also supplies traditional butchers, farm shops and delis across the county or you can buy online at

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