Flavours to choose from :- Achaari, Bengal, Butter chicken, Chennai, Goan, Harissa, Khorma, Khorma Yellow, Madras, Massaman, Rendang, Smokey Korean, Tandoori, Tikka or Vindaloo

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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
Heat 1 tbsp oil in a pot. Add a diced onion and brown. add 2 tbsp of Island Curries Vindaloo paste, stir for 3-4 minutes. Add 500g of diced chicken, meat or fish, high heat, stirring for 10 minutes until liquid forms and simmers. Add chilli powder if desired. Add 1 x 440ml can diced tomatos. Add 1/2 cup chopped corriander leaves. Reduce heat to low and cook for 20 mins. Add 4 tbsp Greek yoghurt, stir and simmer. Serve with basmati rice.

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 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.

This is a very tempting Madras-style curry paste in a size to provide four meals of 6-8 serves – 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.

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, turmeric and cumin, slightly sweet and traditional curry colouring on the plate. Initially made for food service applications where the more recognizable colour enhanced sales, now available to all customers along with the original 'Khorma P' (paprika colouring). See the recipes on the website and try some of the variations such as adding adding either, finely cubed sweet potato, pumpkin or parsnips for a more complete meal and an excellent complement 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 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.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 50g curry paste to 500g bite size beef or lamb pieces, and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Stir frequently for about 10 minutes gradually reduce heat slightly after browned until starts to form liquid, add half cup of chopped coriander leaves and vegetables (such as a cup of frozen peas) and simmer for 15 mins. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter. Serves 3-4.

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.

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.

All you need to create the perfect Buttered Chicken at home.. this is not a sauce, it produces all the flavours you expect when Buttered Chicken is produced the traditional way except that the many ingredients have already been carefully selected, ground and mixed for you. Follow the recipe on the website or copied below for a perfect result every time or make variations to suit the available vegetables and add some extra chilli to taste.

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. Allow 50g per 500g vegetables or meat.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 100g curry paste per kg vegetable pieces (potato, beetroot, pumpkin, peas etc), and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Simmer until vegetable cooked, stirring occasionally, add half cup of chopped coriander leaves and leaf vegetables such as spinach or silver beet maybe a small can of chick peas, and simmer a little more. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter.

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. Especially good with diced chicken thigh meat

Classic additive free curry powder to use in place of where any recipe calls for it. Gluten free, allergen free. 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. Allergen free

Harissa Paste. A delicious red chili pepper condiment now accepted as part of Moroccan cuisine. Crushed red chili peppers and mint leaves are mixed into a paste with garlic, spices, lemon juice and olive oil. Gluten free, no added preservatives or fillers

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
Heat 1 tbsp oil in a pot. Add a diced onion and brown. add 2 tbsp of Island Curries Vindaloo paste, stir for 3-4 minutes. Add 500g of diced chicken, meat or fish, high heat, stirring for 10 minutes until liquid forms and simmers. Add chilli powder if desired. Add 1 x 440ml can diced tomatos. Add 1/2 cup chopped corriander leaves. Reduce heat to low and cook for 20 mins. Add 4 tbsp Greek yoghurt, stir and simmer. Serve with basmati rice.

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.
Quick Recipe
Rub 50g tandoori onto fresh chicken drumsticks after slicing the skin of the drumsticks slightly a few times with a sharp knife. set aside. heat oven moderate to hot and place on a slightly oiled backing tray until cooked thru. TIP if you are in a hurry, hit the basted drumsticks up in the microwave for 5 mins before placing in the oven.. reduces cooking time and ensures well-done.

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.

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.

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.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 50g curry paste to 500g bite size beef or lamb pieces, and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Stir frequently for about 10 minutes gradually reduce heat slightly after browned until starts to form liquid, add half cup of chopped coriander leaves and vegetables (such as a cup of frozen peas) and simmer for 15 mins. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter. Serves 3-4.

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.

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.

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. Allow 50g per 500g vegetables or meat.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 50g curry paste to 500g bite size vegetable pieces (potato, beetroot, pumpkin, peas etc), and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Simmer until vegetable cooked, stirring occasionally, add half cup of chopped coriander leaves and leaf vegetables such as spinach or silver beet maybe a small can of chick peas, and simmer a little more. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter. Serves 3-4. This recipe also good for Vegetable Khorma

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.
'Get Started' Recipe: In a saucepan, caramelize one diced onion in 1 tablespoon of oil on high heat, stirring frequently. Add 50g curry paste to 500g bite size chicken pieces, and add to the pan with chilli powder to taste (recommend up to 1/4 teaspoon to start). Stir frequently for about 10 minutes gradually reduce heat slightly after browned until starts to form liquid, add half cup of chopped coriander leaves and vegetables (such as a cup of frozen peas) and simmer for 15 mins. Stir through either a can of coconut milk or 2 heaped tablespoons of Greek yoghurt. Serve with rice, naan or crusty bread with butter. Serves 3-4.

The buttered chicken curry paste, released April 2020. Specially developed and packaged for couples, pairs, two people or two serves for one. Use with 300g - 400g chicken and a handful of veggies such as chopped capsicum, 1 cup of cubed pumpkin, a handful of spinach and fresh corriander.