Island curries

Kingborough Community Enterprise Centre evening

Admin — Tue, 27 Mar 2012 23:20:17 +0000

Rob presented a talk on the history of Island Curries at the Kingborough Community Enterprise Centre evening last night (Tuesday). 40 packets of Island Curries curry paste were sold on the night, with all money from the sales going to Mercy Indonesia. This money will be used to purchase at least 40 new radios for the residents of Alor Island.

HACCP

Admin — Thu, 15 Mar 2012 01:59:27 +0000

Island Curries has successfully attained HACCP accreditation.

United Arab Emirates

Admin — Thu, 15 Mar 2012 01:56:44 +0000

Island Curries now exports to Dubai. Our distributor in Dubai is Milk & Honey.

Export

Admin — Thu, 13 Oct 2011 01:28:35 +0000

Island Curries now exports to New Zealand. Our distributor, The Herb & Spice Mill, is located in Auckland.

Royal Hobart Show Fine Food Awards

Admin — Thu, 13 Oct 2011 01:22:05 +0000

Island Curries Lamb curry paste won a Gold Medal at this years Royal Hobart Show Fine Food Awards. The Vegetable curry paste and the Chicken curry paste both won Silver Medals.

Curried Mince

Admin — Mon, 21 Feb 2011 10:02:36 +0000

CURRIED MINCE

Heat 2tbls oil then add 1 large onion roughly diced and cook until brown. Add 2 dessert spoons of Beef Paste and saute for 2 minutes.
Then add 500g of Beef Mince and brown.
Followed by 1 400g tin of chopped tomatoes and 1 cup of frozen peas. Simmer gently until cooked, adding 3tbls of plain Yoghurt before serving.

Tomato Curry

Admin — Mon, 21 Feb 2011 10:01:59 +0000

TOMATO CURRY

Heat 2 tblsp of oil, add 2tbls of tomato curry paste and saute for 1 minute.
Add 2 400g tin of tomatoes, 2 tbls of lemon juice and simmer for 10 minutes.
Finally, just before serving, add 2 tbls of chopped corriander.
Great as an accompliment for curries, a dip or as a pasta sauce.

Stuffed Baked Zucchini

Admin — Mon, 21 Feb 2011 10:01:10 +0000

STUFFED ZUCCHINI

Slicing a zucchini lengthways, carve out and discard the centre seeds using a teaspoon.
Place the zucchini on baking paper on an oven tray. Fill zucchini down the centre with tomatoe curry (see above).
Bake at 200C for 40min, or until cooked.
Delicious with meat, as an accompliment with curry, or on their own

BBQ Fish

Admin — Mon, 21 Feb 2011 09:59:08 +0000

BBQ FISH (From Peter Rose)
Ingredients
Foil.
Fish fillet Blue eye or Flat head.
1 Tablespoon Island Curry paste for Fish.
1 Tablespoon plain yoghurt.
1/2 onion in rings.(optional)
2 dessertspoon Olive oil.
1/2 lemon in slices (approx 3 slices).
1 bunch asparagus.
½ bunch Continental parsley.

Method
Set 3 layers of foil flat on bench leaving enough at the edge to be able to wrap fish completely in a closed parcel. You may have to overlap several sheets to make the foil large enough.

Add a little olive oil to grease foil where fish will lie.
Mix yoghurt & Island Curry Paste together to a smooth paste.
Place fish on foil.
Lay onion rings on fillet.
Spoon Island Curry Paste & yoghurt mix over fillet.
Place lemon slices on fish fillet.
Place asparagus on top of lemon.
Place parsley on top of asparagus.
Wrap into a parcel & make sure edges are sealed to allow to steam.
Place on BBQ away from direct heat with BBQ lid down.
Approx 15 mins or until asparagus is tender.
Remove from foil & serve.

Vegetable Curry

Admin — Mon, 21 Feb 2011 09:58:20 +0000

VEGETABLE CURRY
Peel ½ kg potatoes, cut into 4-5cm wedges and boil until slightly tender. Drain and allow to sit in pot with the lid on for 10 minutes.
Add 2 tablespoons of Island Curry Vegetable paste to a non stick frypan, stirring for 5 minutes on a medium heat.
Add a 400g can of diced tomatoes, 100g frozen peas,and the potatoes, cook, stirring occasionally on low heat for 10 minutes.