Island curry for everyone

Khorma-style curry paste (formerly 'Lamb')

ideal with lamb. beef. pork, chicken, fish or vegetables

This khorma-style curry paste is heavier and darker in texture and colour than most and is a very aromatic curry paste. The flavour is very distinct with cinnamon, paprika and cumin giving it a slightly sweet taste. Another delicious alternative, is to replace the addition of a natural yoghurt (we recommend: Tamar Valley) with a product like Tamar Valley Mango yoghurt. A slightly sweeter flavour is then achieved, which has proven to be very complementary to this curry paste and also very popular.

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Basic recipe:
Brown an onion in a tbsp oil, hot pan
Add 500g diced lamb or beef with 50g paste, stir until simmering and cooked, add chilli to taste. Reduce heat, dice & add a large ripe tomato & a handful of spinach or silver beet & half cup chopped coriander leaves and half a cup of coconut milk
Serve with basmati rice prepared as follows; rinse a cup or two of rice in cold water leave to soak for a few minutes, then drain & add two cups of water per cup of rice. bring to boil & cover turn off the hotplate and leave 10 mins

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Bengal-style curry paste (formerly 'Vegetable')

ideal with vegetables, pork, chicken or lamb

This curry paste is a fantastic product for vegetarians and non-vegetarians alike. It is very versatile, and you can add it to most forms of cooking to add flavour and spice. It can be used to make either a wet or dry curry.
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Vegetable Curry using the ‘Bengal’ paste

Serves : 3-4

• Heat 1 tbsp oil in a pot
• Add a diced onion and brown thoroughly
• Add 50g Island Curries Bengal style curry paste and 500 gm of diced vegetables, stirring for 10 mins on high heat
• Add chilli powder to taste
• Add 1 tbsp chopped coriander
• Reduce heat to low and cook for 20 mins.
• Add 2-4 tbsp yoghurt or 100ml coconut milk, stir and simmer.
• Serve with 1/2 to 1 cup of cooked basmati rice per person

Veggie suggestions: Pink Eye potato, cut into small squares, Kent pumpkin, green beans, frozen green peas, a small can of chick peas, a diced fresh tomato, spinach leaves, 150g cubed fresh beetroot (believe it or not!). Tip: If you are in a hurry, give the potatoes a good start in the microwave to reduce overall cooking time.

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Goan-style curry paste (formerly 'Fish')

ideal with fish, lamb, chicken or vegetables

This is a wonderful curry paste which will suit almost any fish! It may be made into a sauce with yoghurt and drizzled over cooked fish which has been baked, fried or steamed. Even a curried mornay is a delicious way to try this curry paste with fish. The cloves and fennel are two of the key ingredients within this fish curry paste and both will complement almost any type of fish available.

Basic Recipe:

• Heat 1 tbsp oil in a pot
• Add a diced onion and brown thoroughly
• Add (the contents of) 1 x 50g of Goan style paste, stir 3-4 minutes and chilli powder to taste as per the above guide
• Add 1 tbsp chopped coriander
• Add 4 tbsp yoghurt, stir and simmer
• Add 500g of diced fish
• Reduce heat to low and cook for 10-20 mins until fish is cooked
• Serve with basmati rice

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Madras-style curry paste (formerly 'Beef')

ideal with beef, pork, chicken, fish or vegetables

This is a very tempting Madras-style curry paste. It's highly regarded amongst even the most discerning of curry addicts! It is slightly yellower in colour than the lamb curry paste, however with mustard seeds and turmeric being two key ingredients it is a very zesty, flavoursome curry paste!

Basic Recipe:

1. Heat 1 tbsp oil in a pot
2. Add a diced onion and brown thoroughly
3. Add 1 x 50g sachet of Island Curries Madras paste per 500g of diced beef, high heat, stirring for 10 mins until simmering
4. Add chilli powder to taste (see above)
5. Add 1 tbsp chopped coriander
6. Reduce heat to low and cook for 20 mins.
7. Add 4 tbsp yoghurt, stir and simmer.
8. Serve with basmati rice

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'Achaari' curry paste (formerly 'Chicken')

ideal with chicken, pork, fish or vegetablkes

A seeded curry paste from the Southern Indian region of Hyderabad. It is an 'Achaari' style of paste, which means it contains pickling spices. A very desirable and unique paste.

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Basic recipe:
Caramelize a diced onion thoroughly in a tbsp of oil, hot pan.
Add 500g diced chicken with 50g paste, stir until simmering and cooked, add chilli to taste. Reduce heat, dice & add a large ripe tomato  (or a 1/2 to one can of diced tomatoes) & a handful of spinach or silver beet & up to half cup chopped coriander leaves + half a cup of coconut milk
Serve with basmati rice prepared as follows; rinse a cup or two of rice in cold water leave to soak for a few minutes, then drain & add two cups of water per cup of rice. bring to boil & cover turn off the hotplate and leave 10 mins

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Vindaloo curry paste

ideal with beef, pork, lamb, chicken, fish and vegetablles

This is a classic Goan Vindaloo paste. It is a very traditional spice mix, and meets with all the guidelines for a great Vindaloo! Cloves, vinegar, and star anise give this curry paste a very tangy and warm taste. May be used with any meat as desired, or even with vegetables for a great vegetarian Vindaloo!

Recipe Suggestion, serves 2 - 4

Ingredients

• 1 large onion
• 1 - 2 tbsps cooking oil
• 1 x 50g Island Curries Vindaloo Paste per 500g Gravy beef
• 1 can diced tomatos
• 1 can coconut milk
• 1 bunch of fresh corriander
• 1 Pink Eye or Dutch Cream potato
• 200g fresh green beans 
• 1/2 cup of peas

Method

1. In hot pan, add oil and brown the onion thoroughly
2. On high heat, add 500g of trimmed, diced beef per 50g satchet Island Curries Vindaloo Paste
3. Stir for approx 10 minutes, there is no need to add water, as the beef cooks the juices will come out to form a simmering curry. By this time it is smelling terrific and you should taste a little of the juice to get a feel for how much curry powder to add.*
4. Add diced tomatoes, diced potato, beans, peas and 1/2 cup chopped coriander
5. Reduce heat to low, simmering slowly until cooked (1 hour or so)
6. Add chilli powder to taste, 1/4 teaspoon for Hot, 1/2 teaspoon for Very Hot
7. Add 1/2 to 1 can coconut milk to taste, simmer briefly
8. Serve with Basmati rice prepared as per above (see Khorma recipe)

*the level of chilli heat required will vary person to person so if some want a mild flavour and others want hot, here is a great 'cheat'; either serve some before adding a little more chilli powder to the pot for the more experienced, OR, have some white pepper on the table to heat things up to your taste.

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Chennai-style curry paste (formerly 'Tomato')

ideal with tomato, vegetables, pork, chicken or fish

A beautiful seeded curry paste which is quite different to any of the other available curry pastes. Consisting predominantly of seeded spices, it does not have as smooth a texture as the lamb or beef curry paste, however is just as delightful and popular. The fenugreek, fennel and other accompanying spices give this curry paste a very complimentary savoury flavour to 2 tins of diced tomatoes.

Recipe Suggestion, serves 2 - 4

Ingredients

• 1 large onion
• 1 - 2 tbsps cooking oil
• 1 x 50g Island Curries Chennai Paste
• 2 cans diced tomatos
• 1 bunch of fresh corriander

Method 

1. In hot pan, add oil and brown the onion thoroughly
2. Add 2 cans per 50g satchet Island Curries Chennai Paste
3. Reduce heat to low, simmering slowly for 20 mins
4. Add chilli powder to taste, 1/4 teaspoon for Hot, 1/2 teaspoon for Very Hot
5. Serve with Basmati rice prepared as per above (see Khorma recipe)

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Tandoori paste

A traditional paste/marinade recipe from Northern India. This blend of wet and dry ingredients results in a meal packed with rich flavours and wonderful aromas.

Does not contain any artificial colourings, only natural ingredients.

Basic recipe:
Using up to 1kg fresh chicken drumsticks, slice the skin slightly and rub tandoori paste evenly over.. if you are in a hurry, place the pasted drumsticks in a bowl and microwave for 5 mins, otherwise put straight in a medium to hot oven until cooked. 
Serve with salad and crusty bread rolls or basmati rice prepared as follows; rinse a cup or two of rice in cold water leave to soak for a few minutes, then drain & add two cups of water per cup of rice. bring to boil & cover turn off the hotplate and leave 10 mins

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Harissa paste

This rich, red paste is infused with the aromatics typical of North African cuisine. Harissa gathers up the smokiness of the Sahara, the delicate scent of mint from Morocco, garlic and coriander notes from Tunisia and brings it all to your dinner!

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Massaman curry paste

This fragrant, delicious, and colourful curry paste is so easy to use. It's bold ginger, citrus and turmeric flavours are perfectly complimented with subtle flavours from cardamom, cloves and cinnamon.

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Beef Massaman with zucchini and potato (serves: 2-3)

Ingredients
1 tbs canola oil
1 onion, diced
500 rump steak, diced
50g Island Curries Massaman curry paste
250g waxy potato, diced into 2cm pieces
1 medium zucchini, diced into 2cm pieces
1 tbs chopped coriander
400ml coconut milk 

Method
Heat oil in a pot
Add a diced onion and brown
Add 500 gm of diced beef, and Island Curries Massaman curry paste
Cook on a high heat, stirring for 10 mins
Add the potato, lower heat and cook for 15 minutes
Add the zucchini and cook for 15 minutes
Add chopped coriander 
Add the coconut milk, stir and simmer.
Reduce heat to low and cook for 15 mins.
Serve with basmati rice

Smokey Korean BBQ sauce

Perfect for Bibimbap - see our recipe pages for more info

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'Curry Masters' Gift Pack

8 styles of curry in the one handy container with printed recipe cards, ready to go under the Christmas tree.

Buy two and get free postage.

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Curry Powder

This is a very tempting Madras-style curry powder.

This curry is suitable for all recipes that simply state 'add curry powder'. Does not contain any salt, flour or other fillers.

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