Our Products #1824737

A fiery paste great for slow cooking, stir frying , lamb, pork, chicken or diced vegetables. Simply add some vinegar and water, slow cook it and sprinkle some palm sugar towards the end. Or combine with yogurt, salt and lemon juice to make a gorgeous marinade for chicken, fish, prawns or veggie kebabs.

This mild and nutty paste is perfect for chicken, lamb, vegetables or boiled eggs. Its a versatile staple and worth keeping a jar or two handy in your pantry for anytime you want to create a flavour-packed meal in a pan or the slow cooker.

This versatile traditional hot and spicy concentrated masala curry paste can be used to create delightful goat, chicken, pork or lamb curries, Add potatoes, fresh tomatoes and coconut milk and let the paste work its magic. It also makes great omelettes and vegetarian, tofu & tempeh curries.

This mild and tangy tamarind-packed paste makes a perfect fish curry with red emperor, swordfish, king fish, mangrove jack, snapper and barramundi. Its also fantastic with prawns, crabs, mussels, squid or baby octopus. This paste is suitable for vegans and vegetarians and works well with lentils or vegetables. What a crowd-pleaser!

Rogan Josh is a classic North Indian red curry paste traditionally used for cooking lamb, goat or mutton. Its versatility makes it naturally fantastic with other meats like chicken, and even game meats like kangaroo. Vegetarians will find it easy to make delicious stews, curries and baked dishes with vegetables like eggplant, potatoes, carrot, turnips, parsnips, pumpkin or baby radish.

This perfect blend of zesty spices can be used for biriyani roasts, biriyani curries and one-pot biriyani dishes with vegetables, meat or seafood. Simply add saffron, yoghurt, chilli, tomatoes, mint and coriander and cook in a tagine with toasted raisins, cashews, almonds and some rose water to make this iconic one-pot dish.

As with many of our pastes, the process starts the night before; this time by soaking the fenugreek seeds and toasting the coconut. When we arrive back in the kitchen the next morning to commence, we are greeted by our delivery of fresh ingredients from the markets; enormous amounts of ingredients including fresh Australian brown onions, spring onions, tomatoes, coriander, shredded Australian grown Buderim ginger, garlic and curry leaves. Once the ingredients are ready, a large pot is added to the stove and oil is added. Fenugreek seeds and toasted coconut are then added together, releasing a complex layer of aromas. Ground dried chilli paste, fresh tomatoes, green chillies and whole fresh coriander are added alongside Latashas formulated garam masala for Madras (this contains 20 other pure ground spices painstakingly measured out). The flavours develop quickly and when the smell is pungent enough, coconut cream, lemon juice and vinegar are added. The pot is turned down and left to cook slowly but is mixed well to ensure no air pockets develop. Latasha tastes the paste regularly and once perfect, it is turned off and bottled

When we arrive back in the kitchen were greeted by our delivery of fresh ingredients from the markets including fresh and ripe Australian Roma tomatoes, large brown onions, ginger and garlic. We start the morning by washing boxes of fresh sun-ripened Australian grown Roma tomatoes in one corner of the kitchen and toasting a huge amount of dried Indian grown fenugreek leaves in batches until the smell engulfs the whole room. Once cooled, Latasha blends the leaves into a powder and begins to expertly gather all the dry whole spices for her special garam masala mix.An intoxicating number of spices are carefully measured then masterfully toasted together ensuring the largest down to the smallest seed gets evenly toasted and well ground

This is a multi-layered and complex paste that combines a lot of fresh, robust vegetables, earthy herbs, dry aromatics and bold whole spices that all need to be prepared simultaneously to capture the best of the flavour essence all in one day. We get in the kitchen early when we are cooking this paste and divide out the fresh australian-grown ingredients from the markets quickly and efficiently.

When we arrive back in the kitchen the next morning we are greeted by our delivery of fresh ingredients from the markets including fresh Australian brown onions, tomatoes, ginger, garlic, coriander, mint and chillies to name a few. Each of the ingredients is individually chopped and prepared. Once the ingredients are ready, a large pot with oil is added to the stove then filled with onions and cooked until most of the liquid evaporates. A selection of fragrant aromatics including the garam masala, ground mace and fresh grated nutmeg are added to the onions and cooked through. When the flavours develop, the rest of the fresh ingredients are added.