Eurasia Supermarket

Holiday Period Opening Hours

Thu, 16 Dec 2021 10:51:49 GMT

Eurasia Supermarket Opening and Closing Times during December 2021.

We would like to thank our loyal shoppers for their support during the last year, we have been working closely with government guidelines to give you the best shopping experience at our store in Fonthill Retail Park, Fonthill Road, Clondalkin, Dublin. During the month of December we will be making some renovations to our store which will affect opening hours and our online orders. We plan to resume our regular hours from 01 January 2022.

Please note : We be unable to process any Online Orders between Friday 17 December 2021 and Friday 31 December 2021. Any orders received during this period will be processed when our online ordering resumes on 01 January 2022 .

We appreciate your patience with us! We are working really hard to process your online orders, answer your queries, serve in-store customers, and to maintain a safe and healthy shopping experience for everyone. Thank you and we can't wait to see you!

Best Wishes

Eurasia Team

How to make Butter Chicken

Sun, 24 May 2020 13:05:39 GMT

This butter chicken variant is very gentle, showcasing the wonderfully fragrant spices and the deliciously spicy sauce. The yogurt and butter strengthen the curry while the almonds give a nutty flavor and help thicken the gravy.

Ingredients

2 lime s, juiced

1 tbsp salt flakes

2 tsp chilli powder

1.5kg boneless, skinless chicken thighs, each cut in half

80g almonds

2 fresh bay leaves

6 cloves

10 black peppercorns

5 cardamom pods, seeds only

2 cinnamon sticks

3 tbsp ground coriander

3 tbsp ground cumin

1 tsp turmeric powder

1 cup plain yoghurt

3 tbsp vegetable oil

2 brown onions, finely sliced

10 cloves garlic, finely chopped

5cm piece ginger, finely chopped

400g tomato puree

2 tbsp tomato paste

1.5 litres chicken stock (gluten-free if required)

1 tbsp fenugreek seeds

2 long red chillies, split

3 tbsp butter, soft but not melted

coriander leaves, to garnish

STEP 1

In a large bowl, combine the lime juice, salt and chilli powder. Add the chicken, and mix well to marinate. Cover and place aside.

STEP 2

Heat a dry frypan over medium heat and toast the almonds, bay leaves, cloves, peppercorns, cardamom seeds and cinnamon, constantly tossing or shaking the pan, until the spices are fragrant and the almonds start browning. Turn off the heat, add the coriander, cumin, and turmeric to the ground and toss briefly. Put the all spices in a grinder and grind to a powder.

STEP 3

Combine half the yoghurt with grinder spice powder and add to the chicken. Mix in and set aside for an hour to marinate.

STEP 4

Heat up the oil over medium heat in a large pot. Stir in the onion, garlic , ginger and remaining spice and fry until golden brown.

STEP 5

Add the chicken and marinade to the pot, and cook, stirring occasionally for a few minutes. Add the tomato puree, tomato paste, stock, fenugreek and chilies and cook gently for 40 to 50 minutes until the chicken is tender and the sauce is halved.

STEP 6

In a small saucepan, melt the butter and cook some grounded nuts till they turn brown. Pour over the chicken, garnish with leaves of coriander and serve with rice and (optional) naan bread.

Tandoori Paneer Tikka

Fri, 15 May 2020 15:33:32 GMT

Key ingredients

3 spoons of Tandoori masala
One-fourth cup yogurt.
5 to 6 table spoons of vegetable oil (or sunflower or canola cooking oil).
Salt to taste.
1/2 pound paneer (cut in 30 (2-inch) cubes.
1 Big onion (cut into pieces 1 inch in square).
1 Red bell pepper (deseed and split into cubes of 2 inches).
1 Green pepper bell (deseed and split into pieces of 2 inches).
2 Teaspoons of masala chaat.
(To taste) Lemon juice .
Garnish: Wedges of lemons.

Method:

Step 1: Mix the yogurt with 2 1/2 tablespoons of tandoori masala, 2 tablespoons of cooking oil, salt to balance, and create a smooth paste.

Step 2: Place the pieces of the paneer in a pot, and pour over the paste of the tandoori. Mix the paneer gently to coat. Place in the refrigerator and marinate for 2 hours.

Step 3: To coat properly, combine the remaining 1/2 tablespoon tandoori masala with the onions.

Step 4: String bits of marinated paneer, onion, green and red bell pepper on bamboo skewers.

Step 5: Preheat the grill to medium hot.

Step 6: Put the skewers on the hot grill and spray with a tiny amount of cooking oil.

Step 7: Grill until the paneer is golden light and onions softened. Don't overcook or the paneer gets rubbery.

Step 8: Sprinkle with chaat masala and move onto a tray.

Step 9: Squeeze on paneer skewers with some lemon juice, garnish with lemon wedges, chopped corriander and serve hot.

Step 10: Enjoy it!

Tandoor BBQ Chicken Recipe

Fri, 01 May 2020 19:39:47 GMT

Key Ingredients

8 chicken thighs, on the bone, skin removed available at Eurasia butchers (100% Halal)

2 tbsp lemon juice , plus wedges to serve

spoon full of desi ghee , to serve

For the marinade

125g pot full-fat plain yogurt

2 spoons of garlic paste

1 spoon of ginger paste

½ - ¾ tsp red chilli powder

1 tsp cumin powder

1 tsp garam masala

1 tbsp sunflower oil

STEP 1

Slash the chicken thighs 3 times using a sharp knife, going all the way down to the bone – this helps the marinade to get in, which ensures cooking quicker and more even. Toss in a bowl with the lemon juice and 1 tsp of salt and leave to marinate for 1 hr.

STEP 2

Blend all the marinade ingredients together until smooth (add the extra lemon and salt if you missed the first marinade stage). Pour over the chicken, cover and leave for at least 3-4 hours to marinate in the refrigerator (it is best overnight).

STEP 3

Bring the barbecue to medium-high temperatures, or fire up your grill to its maximum level and set up a foil baking tray. Put the chicken on the barbecue and cook until charred and cooked through, turning sometimes, for 20-25 mins. Or place the chicken on the foil-lined tray and grill for the same period of time, or until both sides have been charred and cooked through. Using butter to cover the chicken and leave to melt, then serve with lemon wedges.