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Secret to 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.

Our motto

Our focus is on quality not quantity. Island Curries products have no bulking or filling agents whatsoever, therefore, the curry pastes are fully packed with 100% pure flavour. 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.

At the moment, 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.

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).”