Here are the
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.
Variations include adding either, finely cubed sweet potato, pumpkin or parsnips for a more complete meal and an excellent complementation to the meat and curry.
Another delicious alternative, is to replace the addition of plain Tamar Valley yoghurt, with 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.
This is a very tempting Madras style curry paste – 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!
Green beans are a wonderful addition to the curry for flavour and colour. They should be added about ½ an hour before serving and gently stirred through the curry uncooked.
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.
This curry paste is a fantastic product for vegetarians and non-vegetarians alike.
It is very versatile in so much as you may add it to most forms of cooking to add flavour and spice. It can be used to make either a wet or dry curry.
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.
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!
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.
Packaged in a bespoke packet and label, it is only available on our online store. Does not contain any artificial colourings, only natural ingredients.
This is a very tempting Madras style curry powder with a mid-range heat level of 4/10. This curry is suitable for all recipes that simply state to add curry powder. Does not contain any salt, flour, or other fillers.
Coriander seeds, cumin seeds, pepper, cardamom seeds, cloves, aniseed, turmeric, garam masala, chilli powder.
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 the fennel are two of the key ingredients within this fish curry paste and both will complement almost any type of fish available.
Harissa Paste. A delicious red chili pepper condiment now accepted as part of Moroccan cuisine. Crushed red chili peppers are mixed into a paste with garlic, spices, lemon juice and olive oil. Gluten and preservative free.
When you've added something, it will appear here. To see everything in your
trolley, use the Review Order & Checkout button.