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About Us

Mivesi Spices bring you hand blended, authentic Asian spice infusions. Impeccable blends to help you create delicious meals every time by taking out the hard work of gathering and guesswork out of measuring a whole rainbow of spices! Each blend has been tested and sampled thoroughly to ensure the proportions are perfect. We provide recipes with instructions that are straightforward for effortless home cooking that will impress and delight many taste buds.

We are family business from the UK with Bangladeshi heritage. Taught by both our parents the art of using different spices from their raw form to their ground finish, we now confidently create exquisite dishes. 

Many of our spice blends are for speciality meals only found in Bangladesh that have been developed over generations for family cooking in the contemporary western home.  We hope you enjoy exploring the variety of flavours offered to you

Take it slow!

Cook slowly to give the spices time.

Enjoy the authentic taste.

Easy meal in minutes

Add spice mix to water and prepared onions.

Add meat, fish or vegetables.

Have a few friends around and enjoy.

Only top quality spices

30 years experience selecting spices.

Guaranteed quality in every dish.

Mivesi Spices

Boxed sets with cookbook

 

Individual Jars

 

Mivesi Recipes

BHUNA

(spice level 2 out of 5)

An onion based aromatic dish with fresh tomato and coriander.

Serves 4

Cooking Time: Approx. 50 minutes

Chicken or Lamb Bhuna

100ml of oil

1 inch ginger, grated (optional)

2 cloves garlic, crushed (optional)

1.5 medium onions, sliced thinly

1/2 teaspoon of salt

30g Bhuna Spice Blend

400g boneless lamb or poultry

1 fresh tomato diced

2 sliced green chillies (optional for heat)

300ml water

Handful of fresh coriander chopped

Vegetarian Bhuna

100ml of oil

1 inch ginger, grated (optional)

2 cloves garlic, crushed (optional)

1.5 medium onions, sliced thinly

1/2 teaspoon of salt

30g Bhuna Spice Blend

Approx. 1kg diced vegetables

such as salad potatoes, mushrooms,

broccoli and carrots.

1 fresh tomato diced

2 sliced green chillies (optional for heat)

300ml water

Handful of fresh coriander chopped

Cooking Method

  1. Heat the oil, then on a low heat add the optional ginger and garlic then the onions with a sprinkle of salt . Simmer and sweat/stew the onions to soften them for about 20 minutes stirring occasionally. Keep the heat low.
  1. Once the onions have softened turn the heat up to medium and stir the onions continuously for about two minutes until they turn a light golden colour, taking care not to overcook.
  1. Add 30g of the Bhuna spice blend and temper on LOW heat for 2 minutes stirring continuously.
  1. Add 25ml – 30ml of water to the mixture and cook on low heat for a further 1 minute, still stirring continuously.
  1. Stir in the meat or vegetables and tomato and cook for 5 minutes on a low heat ensuring everything is coated with the spice mixture. Add in the optional green chillies.
  1. Add 300ml – 350ml of water and bring to a boil. Cover and turn the heat down to low and simmer gently for 20 minutes or until the meat or vegetables are tender, stirring occasionally. If your sauce is drying out add small amounts of water (too much water will lose the flavour of the spices).
  1. Remove the lid and increase the heat to high, stirring continually, add the fresh coriander and cook for a final 2 minutes.

Serve on a bed of rice or with 2 chapattis.

FARRASH

(spice level 3 out of 5)

An intricately aromatic dish with a hearty thick sauce.

Serves 4

Cooking Time: Approx. 65 minutes

Beef Farrash

100ml vegetable oil

1 clove garlic, crushed (optional)

2 inch ginger, grated (optional)

2 cloves (optional)

1 bay leaf (optional)

2 cardamom pods (optional)

1 cinnamon stick (optional)

2 medium onions, thinly sliced

1 teaspoon salt

30g Farrash Spice Blend

400g beef, diced

4 salad potatoes, halved

1 pepper, diced

1 tomato, diced

130g peas

400ml water

2 green chillies (optional)

Generous handful coriander, chopped

Vegetarian Farrash

100ml vegetable oil

1 clove garlic, crushed (optional)

2 inch ginger, grated (optional)

2 cloves (optional)

1 bay leaf (optional)

2 cardamom pods (optional)

1 cinnamon stick (optional)

2 medium onions, thinly sliced

1 teaspoon salt

30g Farrash Spice Blend

1 small turnip, diced

4 salad potatoes, halved

1 pepper, diced

1 tomato, diced

130g peas

400ml water

2 green chillies (optional)

Generous handful coriander, chopped

Cooking Method

  1. Heat the oil, then on a low heat add the optional ginger, garlic, bay leaf, cloves, cardamom and cinnamon stick allow the fragrant to be released then add the onions with a sprinkle of salt. Simmer and sweat/stew the onions to soften them for about 15 minutes stirring occasionally. Keep the heat low.
  1. Add the beef and simmer on low heat for 25 minutes stirring occasionally. Add a little water if sticking to the pan.
  1. Once the beef is tender add 30g Beef Spice Blend and stir continuously for 2 minutes, keeping the heat low.
  1. Stir in the potatoes and ensure they are coated with the spices.
  1. Stir in the peppers, tomatoes and peas, cover and cook for 5 minutes on low heat, stirring occasionally. If adding the optional chillies do so here.
  1. Add 400ml water stir and bring to the boil, then turn the heat down and simmer gently on low for 15 minutes or until the potatoes are cooked. Halfway through stir in the coriander. Ensure you stir periodically to avoid sticking and to blend the sauce well.

JALFREZI

(spice level 4 out of 5)

A blend of fiery spices with ginger and garlic, chunky peppers in a thick tangy sauce.  Traditionally hot.

Serves 4

Cooking Time: Approx. 60 minutes

Lamb or Chicken Jalfrezi

100ml of oil

1 inch grated ginger (optional)

3 cloves of garlic (optional)

1.5 medium onions, finely sliced

1/2 teaspoon of salt

1 pepper, diced

30g Jalfrezi Spice Blend

400g of lamb or poultry, diced

300ml- 350ml water

1 fresh chopped tomato

125ml Creme fraiche or yoghurt

Handful fresh coriander

Vegetarian Jalfrezi

100ml of oil

1 inch grated ginger (optional)

3 cloves of garlic (optional)

1.5 medium onions, finely sliced

1/2 teaspoon of salt

1 pepper, diced

30g Jalfrezi Spice Blend

Approx. 1kg vegetables such as broccoli, cauliflower and carrot

300ml- 350ml water

1 fresh chopped tomato

125ml Creme fraiche or yoghurt

Handful fresh coriander

Cooking Method

  1. Heat the oil, then on a low heat add the optional ginger and garlic then the onions with a sprinkle of salt . Simmer and sweat/stew the onions to soften them for about 20 minutes stirring occasionally. Keep the heat low.
  1. Once the onions have softened turn the heat up to medium and stir the onions continuously for about two minutes until they turn a light golden colour, taking care not to overcook.
  1. Add 30g of the Jalfrezi spice blend and temper on LOW heat for 2 minutes stirring continuously.
  1. Add 25ml – 30ml of water to the mixture and cook on low heat for a further 1 minute, still stirring continuously.
  1. Stir in the meat or vegetables and tomato and cook for 5 minutes on a low heat ensuring everything is coated with the spice mixture.
  1. Stir in the pepper and cook for another 5 minutes.
  1. Add 300ml – 350ml of water and bring to a boil. Cover and turn the heat down to low and simmer gently for 20 minutes or until the meat or vegetables are tender, stirring occasionally. If your sauce is drying out add small amounts of water (too much water will lose the flavour of the spices).
  1. Remove the lid and increase the heat to medium stir in the crème fraiche or yoghurt and bring to a simmer.
  1. Stir in the coriander and cook for a final 2 minutes.

Serve on bed of white rice or naan bread.

MALAY

(spice level 3 out of 5)

A delicately fragrant dish with a velvety coconut sauce.

Serves 4

Cooking Time: Approx. 30 minutes

King Prawn Malay

50ml vegetable oil

1 clove of garlic, crushed (optional)

1 inch ginger, grated (optional)

1 ½  medium onions, thinly sliced

½ teaspoon salt

30g Malay Spice Blend

230g King Prawns, cleaned and drained

400ml can coconut milk, stirred

1 tablespoon coriander, chopped

Vegetarian Malay

50ml vegetable oil

1 clove of garlic, crushed (optional)

1 inch ginger, grated (optional)

1 ½  medium onions, thinly sliced

½ teaspoon salt

30g Malay Spice Blend

250g mushrooms, roughly chopped

4 large cauliflower florets, par cooked

400ml can coconut milk, stirred

1 tablespoon coriander, chopped

  • Using coconut milk will make the sauce creamy but lighter than if using single cream, which will create a rich thick sauce.

Cooking Method

  1. Heat the oil, then on a low heat add the optional ginger and garlic then the onions with a sprinkle of salt. Simmer and sweat/stew the onions to soften them for about 15 minutes stirring occasionally. Keep the heat low.
  1. After the onions have softened mash the onions in the pan using your cooking spoon. Turn the heat up to medium and stir the onions continuously for about 2 minutes until they turn a light golden colour, taking care not to overcook.
  1. Add 30g of the Malay spice blend and temper on LOW heat for 2 minutes stirring continuously.
  1. Add 20ml of water to the mixture and cook on low heat for a further 1 minute, still stirring continuously.
  1. Add the vegetables or the king prawns. Gently squeeze out any excess water from the king prawns when adding to the spice mixture. Stir on low heat until they are cooked, approximately 2 minutes.
  1. Stir in 2 tablespoons of the coconut milk then cover and simmer on low heat for 2 minutes.
  1. Add the rest of the coconut milk stir and bring to the boil. Turn the heat down, cover and simmer for 6 minutes stirring occasionally.
  2. Stir in the coriander.

Serve with chapatti or with white rice.

METHI

(spice level 3 out of 5)

A seasoned saucy dish with the distinctive flavour of fenugreek.

Serves 4

Cooking Time: Approx. 35 minutes

Chicken Methi

100ml vegetable oil

1 clove garlic, crushed (optional)

2 inch ginger, grated (optional)

1 ½ medium onions, thinly sliced

½ teaspoon salt

30g Methi Spice Blend

400g chicken, diced

270ml water

Handful of coriander, chopped

Vegetarian Methi

100ml vegetable oil

1 clove garlic, crushed (optional)

2 inch ginger, grated (optional)

1 ½ medium onions, thinly sliced

½ teaspoon salt

30g Methi Spice Blend

500g spinach, roughly chopped and thoroughly drained

250g salad potatoes, diced

270ml water

Handful of coriander, chopped

Cooking Method

  1. Heat the oil, then on a low heat add the optional ginger and garlic then the onions with a sprinkle of salt. Simmer and sweat/stew the onions to soften them for about 15 minutes stirring occasionally. Keep the heat low.
  1. Once the onions have softened gently brown them to a light golden colour, on low-medium heat.
  1. Add 30g of the Methi spice blend and temper on LOW heat for 2 minutes stirring continuously.
  1. Add 20ml of water to the mixture and cook on low heat for a further 1 minute, still stirring continuously.
  1. Stir in the chicken or the vegetables and ensure they are well coated with the spice mixture. Cover and cook for 5 minutes on a low heat, stirring occasionally.
  1. Add 250ml of water and bring to a boil.
  1. Add the chopped coriander then cover and turn the heat down to low and simmer gently for approximately 10 minutes or until chicken or vegetables are tender, stirring occasionally.

Serve on a bed of rice.

MURRUBBHA

(spice level 2 out of 5)

A Bangladeshi party style kurma with a hint of chilli infused with coconut in a rich creamy sauce.

Serves 4

Cooking Time: Approx. 60 minutes

Lamb or Chicken Murrubbha

75g desiccated coconut pre-soaked in half a cup of water

100ml ghee (clarified butter) or vegetable oil

2 bay leaves and cinnamon stick (optional)

1 garlic clove, crushed (optional)

1 inch ginger, grated (optional)

1.5 medium onions, finely sliced

30g Murrubbha Spice Blend

400g lamb or poultry

300ml single cream or 300ml coconut milk*

Handful cashew nuts (optional)

Vegetarian Murrubbha

75g desiccated coconut pre-soaked in half a cup of water

100ml ghee (clarified butter) or vegetable oil

2 bay leaves and cinnamon stick (optional)

1 garlic clove, crushed (optional)

1 inch ginger, grated (optional)

1.5 medium onions, finely sliced

30g Murrubbha Spice Blend

Approx. 1kg vegetables diced.

Complimentary vegetables are butternut squash, shitake mushrooms and sweet potatoes – par boil tuber vegetables to speed up cooking.

300ml single cream or 300ml coconut milk*

Handful cashew nuts (optional)

Cooking Method

  1. Soak the desiccated coconut for 30 – 60 minutes to rehydrate.
  1. If using vegetables par cook them and set aside.
  1. Heat the ghee or oil in a pan and add the onions with a pinch of salt, also add the optional garlic, ginger, bay leaves and cinnamon stick, Simmer and sweat/stew the onions to soften for about 20 minutes stirring occasionally. Keep the heat low.
  1. After the onions have softened mash the onions in the pan using your cooking spoon. Turn the heat up to medium and stir the onions continuously for about 2 minutes until they turn a light golden colour, taking care not to overcook
  1. Add 30g of Murrubbha spice blend, mix thoroughly with the onions and allow to temper for 2 minutes on LOW heat.
  1. Stir in the coconut and cook for 5 minutes on low heat, to gently roast the coconut to a light golden colour. Add a little water if mixture starts to stick to the pan.
  1. Add your meat or vegetables and cook for about 10 minutes on low – medium heat stirring continuously until the meat or vegetables are tender.
  1. Slowly stir in the cream or coconut milk and simmer gently for 7 – 8 minutes until the sauce thickens.
  1. Finish off by sprinkling a little coriander and garnish with cashew nuts if desired.

Serve on bed of onion pilau rice.

Top Tips

  • The spices need time to gently roast in order to release their flavours and infuse with your other ingredients, it is essential to slow down and use low heat to achieve a great tasting curry.
  • We use a lot of coriander in Asian style cooking and to ensure a good supply is always handy and fresh we buy big bunches and then wash, chop and freeze them in a container. Coriander is also an easy herb to grow in the UK, our dad used to have a whole section in his garden just for coriander.
  • Extra garlic and ginger is used to create extra depth in flavour, for ease buy frozen garlic cloves which are easier to crush, and already crushed frozen ginger.
  • Dry spices and dried herbs can have a long shelf life as long as they are kept in air tight jars.

Onions can take the longest time in creating a curry one trick we use is to cook onions in advance and freeze in portions.

Method to create 4 portions of onions. 

Slice about 6 onions thinly, add to pan with a sprinkling of water to avoid sticking, cover and cook on low heat to stew them for about 20 – 30 minutes, stirring occasionally. As they soften break them up with a spoon.  Once done divide evenly between 4 freezer bags and freeze. When needed, simply take them out of the freezer the night before.

Basic ingredients found in the Bangladeshi pantry 

Bay leaves, Cardamom pods, Cinnamon sticks, Cloves, Coriander, Desiccated coconut, Garlic, Ghee, Ginger, Gram Flour, Onions, Rice, Vegetable oil. And nearly a hundred different spices!

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