Island curries

THE SECRET OF A GOOD CURRY. 

The final colour and texture of a curry depend on how well you brown the onions in the first stage. Heat the oil first, then reduce the heat slightly so that the onions go golden brown without burning, and stir them gently with a wooden spoon or spatula. Once this is done, add the spices, meat or other ingredients, and mix and coat the meat by ‘bhoono-ing’. ‘Bhoono-ing’ means to stir and fry in a semi-circular movement, scraping the bottom of the pan. This is essential for a good end result, and when you have done this you should taste the food and adjust the chilli heat according to your own palate. 

ISLAND CURRIES, OUR MOTO - “HOME MADE QUALITY, NOT FACTORY MADE QUANTITY”.

Island Curries is a relatively new preservative free range of curry pastes which are produced with a focus on quality not quantity.  The pure quality alone results in not having any bulking or filling agents whatsoever, therefore, the curry pastes are fully packed with 100% pure flavour.  This fact alone enables a 100g packet of Island Curry Paste to be a substantial addition to 1kg of any meat, fish or vegetables.

Many aromatic spices such as coriander seeds, cumin seeds, cardamom seeds and pepper corns are ground freshly on production day, thus keeping flavours as fresh as possible.

The directions are simple and totally user friendly, so much so, that even the most novice of cooks are able to accomplish a delicious, authentic Indian restaurant style curry. 

By combining 1kg of your desired meat with 2 onions, yoghurt and 1/2 kg of your favourite vegetable eg: beans, potato, parsnips, sweet potato etc, you are well on the way to creating a gourmet curry, which,  including rice, is sufficient for 6 adults at a cost of under $20.00.

Unfortunately, most of the cheaper brands sold in supermarkets which appear cost effective, are full of fillers and additives, which rely on artificial means for flavour as in artificial flavourings, colourings and preservatives.

Island Curries offers 7 distinct flavours which may be mixed with any meats, fish or vegetable dishes, are completely free from all preservatives, additives and colourings and are adaptable for the whole family to use, as the chilli is added whilst cooking.

YOGHURT.
When adding yoghurt to curries I always whip it first with a fork so that it does not curdle, and I add it gradually with the curry on a low heat. Yoghurt helps to tenderise the meat and give the curry a thick creamy texture. Yoghurt also has far less fat than coconut milk/cream. Always use natural unsweetened yoghurt. I use and recommend using Tamar Valley yoghurt, www.tamarvalleydairy.com.au
Tamar Valley Dairy has an extensive range of yoghurts: Classic, Lite, No Fat, and Greek Style. Flavours include Natural, Apricot, Mango, Strawberry, Mixed Berry, and Boysenberry. 

IN THE MEDIA

The Sydney Morning Herald  February 2008 – “One good reason to keep a few packs of feisty Island Curries in the pantry is they are preservative free. They also come in a slick pack which takes up very little room on the shelf.”

Courier Mail March 2009 – “Authentic taste…Island Curries from Hobart come as mild (in chilli heat), but a little extra chilli will bring it up to the required heat. We loved the dark aromatic mix for lamb dishes.”

ABC Delicious Magazine September 2010 – “When we want the robust flavour of a fresh curry, but have no time to pound out a paste, we love the range from Island Curries.Handmade in Taroona, Tasmania, these flavour-packed pastes come in varieties from chicken, beef, lamb, fish, or vegetables (vindaloo and tomato as well).”