From the northern parts of India comes the king of Indian curries! A rich, smooth, and creamy curry, full of flavor. Ideal for anyone who wants a flavorsome but mild curry.
Succulent chicken pieces wrapped in an amazing combination of cream, tomatoes and aromatic spices, this dish is a culinary star that tickles palates across the world. Known as Murgh Makhani in Hindi, it is also one of the most popular Indian dishes.
An amazing curry, Ready in 3 easy steps. Simply saute the chicken, add the spice mix and finish with thickened cream. Nothing more to add. A restaurant-style curry in 15 minutes!
Australian Made with No artificial colors, flavors, or preservatives.
90 Gms Pouch, Makes 1 KG Meat.
Free shipping.
PRODUCT DESCRIPTION
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavors or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Cut 1 Kg chicken thigh fillets in pieces and fry in 3 tbsp of oil till lightly brown (2-3 minutes).
Mix 90 gm of Butter Chicken Spice Blend with 200 ml of water in a bowl to make a paste. Add this paste to the slightly browned chicken and cook till chicken is done (5-10 minutes). Add 200 ml of water while the chicken is cooking.
Korma Instant Curry Mix is a deliciously creamy curry. Wonderfully mild, but full of flavour. An ideal curry for the entire family, a delicately balanced blend of authentic spices with ginger, garlic, and coriander making it a popular favourite.
Delicious with Chicken, Vegetables or Lamb, this dish has its origins at the Mughal court kitchens in the 16th century and said to have been served to Emperor Shah Jahan and his guests at the inauguration of the Taj Mahal.
Navratan Korma is a vegetarian korma made with vegetables. "Navratan" means nine gems, and it is common for the recipe to include different vegetables.
An amazing curry, a family favourite, ready in 3 easy steps.
90 Gms Pouch, Makes 1 KG Meat.
Free shipping.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colours, flavours, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Mix 90 gm of Korma spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3tbsp oil till fragrant (2-3 minutes). Add 1Kg of cubed chicken thigh fillets and cook for 15 minutes. Add 200ml water when cooking to avoid the spice sticking to the pan. Add 200 ml of thickened cream and cook for another 5 minutes. Serve with naan bread or steamed basmati rice. Ingredients: Onion, Tomato, Garlic, Ginger, Salt, Coriander, Turmeric, Garam Masala, Sugar, Paprika, Mustard, Pepper, Cumin, Chilly.
A classic Indian curry from the north-western regions of India, the Tikka Masala is a delicious blend of tomato, onion, and a bouquet of spices. Our rich, creamy recipe features authentic tandoori spices that transform ordinary ingredients into an extraordinary meal.
Ready in 3 easy steps.
Add chopped capsicum for additional vegetables in the curry.
No artificial flavors or preservatives, Makes 1 KG Meat.
Free shipment.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions:
Mix 90 gm of Tikka Masala spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes). Add 1 Kg of cubed chicken thigh fillets and cook on medium heat till tender (15 minutes). Add 200 ml water when cooking to avoid the spice sticking to the pan. Optional: Add diced capsicum cubes to the curry and cook for a further 5 minutes. Serve with steamed basmati rice or naan bread. Ingredients: Onion, Tomato, Garlic, Ginger, Salt, Coriander, Turmeric, Garam Masala, Sugar, Paprika, Mustard, Pepper, Cumin, Chilly.
Tomato and cardamom are at the heart of this medium spicy sauce dish from the Kashmir region of India.
Traditionally made with lamb (Josh or Gosht means lamb), Rogan Josh is equally delicious with chicken, beef or cottage cheese (Paneer).
This dish was originally brought to northern part of India (the state of Kashmir) by theMughals, whose cuisine was in turn influenced byPersian Cuisine.
Works well in a slow cooker with the lamb or beef cooked over a few hours.
90 Gms Pouch, Makes 1 KG Meat.
Product description
Easy to make. Simple 3 step process.
Made in Australia. HACCP Certified.
No artificial flavours or preservatives!
Quality spices sourced from all over the world.
With the health benefits of added Turmeric.
Cooking Instructions
Mix 90 gm of Rogan Josh spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1 Kg of cubed lamb, beef, or chicken cubes and cook on medium heat till tender. Add water when cooking to avoid the spice sticking to the pan. Beef/lamb will take 45 minutes to cook. For Chicken, cook for 15-20 minutes.
Serve with steamed basmati rice or naan bread.
Cooking Instruction Video for Rogan Josh
Ingredients: Onion, Tomato, Garlic, Cumin, Salt, Sugar, Cardamom, Bay Leaves, Cloves, Coriander, Ginger, Fennel, Garam Masala, Turmeric, Mace, Black Pepper.
Considered by some to be the most delicious dish in Thai cooking, the story of Massaman curry paste recipe is interwoven with trade, politics, and religion in 17th-century Siam (Thailand). The story is filled with mighty kings and legendary explorers and the Massaman curry ingredients add an air of magic to this already-heavenly perfumed dish and thickening the plot of this full-bodied, coconut-based curry’s birth.
The Thai’s adapted this curry using fermented shrimp paste, lemongrass, tamarind and made it spicier.
This is one curry that can potentially claim a 'good for you' status. The vegetables contain lots of minerals and nutrients, and turmeric – the main spice in most curry powders – has anti-inflammatory effects.
Ready in 3 easy steps.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
Free shipping.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions
Add 250 ml of water to 90 gm of Massaman spice mix in a bowl to make a paste. Add 1 Kg of chicken or beef cubes to the pot and cook till tender on medium heat adding 200-300 ml of water as needed. Note: for chicken, this could take 10 minutes. Beef might take 35-45 minutes. Keep adding a bit of water as needed. Add 400 ml of coconut cream and bring to boil.
Ingredients: Onion, Garlic, Lemongrass, Chili, Turmeric, Coriander, Cumin, Cardamom, Galangal, Sugar, Bay Leaves, Cloves, Tomato, Garlic, Ginger, Garam Masala, Nutmeg, Mace, Black Pepper, Tamarind, Soy Sauce, Fish Sauce, Shrimp.
Tandoori is a traditional marinade from Northern India used for barbequing meats, (most popular being Tandoori Chicken), Tandoori Vegetables and Naan Breads. This method of cooking is noted for the red coloring imparted from the spices. Meat is cooked in the Tandoor which is a clay oven, used mostly in Northern India. It brings about a flavor that is a succulent cross between barbecuing and baking.
Our Tandoori Spice Mix provides a beautiful flavour when used with Chicken, Fish, Vegetables or Cottage Cheese (Paneer).
Simply marinate the meat, fish / prawns, Cottage Cheese and barbeque or bake.
Also suitable for vegetarians when preparing tandoori vegetable platter, tandoori broccoli, tandoori Mushrooms, etc.
90 Gms Pouch, Makes 1 KG Meat / Vegetables.
Free shipment.
PRODUCT DESCRIPTION Easy to make. Simply marinate and bake / barbeque. Made in Australia. HACCP Certified. No artificial colours, flavors or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Add 250gm of unsweetened yogurt to 70gm of Tandoori Spice Blend in a bowl to make a thick paste. Coat 1kg chicken, prawns, vegetables or cottage cheese (paneer) in the paste and marinate in the fridge for a few hours. Bake in a conventional oven till done or barbeque. Serve with onion and lemon slices.
Not for the faint hearted though! The House of Cumin Vindaloo is a spicy blend of vinegar, tomato, coriander & crushed chilies from the beautiful south Indian coastal state of Goa.
A tongue-tingling classic the Vindaloo sauce is for those who like a strong flavored, hot and tangy curry.
The recipe for Vindaloo was originally a vinegar and garlic based watery stew made with pork in Portugal. When the Portuguese introduced this dish in India, it was revamped with spices and chili and over the years, has become one of the spiciest and most popular curry dishes all over the world.
Delicious with Chicken, Beef or Lamb.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
Free shipment.
PRODUCT DESCRIPTION EASY TO MAKE. SIMPLE 3 STEP PROCESS. Made in Australia. HACCP Certified. No artificial flavors or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Mix 90 gm of Vindaloo spice blend with about 250 ml water in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes). Add 1 Kg of cubed lamb, beef, or chicken cubes and cook on medium heat till tender. for 15 minutes. Add 200-300 ml water when cooking to avoid the spice sticking to the pan. Beef/lamb will take 45 minutes to cook. # For Chicken, cook for 15-20 minutes. Serve with steamed basmati rice or naan bread.
Rendang Instant Curry Mix is a flavourful West Sumatran (Indonesian) dry curry that’s made with beef, that’s cooked together with a spice paste and coconut milk until tender.
For centuries Rendang was a dish meant for large celebrations and the natives of Indonesia would cook beef with their traditional spices that would also preserve the meat.
Our recipe for rendang spice blend takes you back in time when cooking was more a celebration now a ubiquitous item on the menus of fine dining restaurants that brings to you incredibly popular culinary art of making Rendang.
First, there are the zingy flavors of lemongrass and ginger, then comes the savory beef along with a torrent of chili, finally, as you continue to chew you start tasting the creamy coconut milk towards the back of your tongue.
90 Gms Pouch, Makes 1 KG Meat.
Free Shipping.
PRODUCT DESCRIPTION Easy to make.Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric,
Cooking Instructions
Add 250 ml of water to 90 gm of Rendang Spice blend in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes) Add 1Kg beef/lamb/chicken cubes to the pot and cook for 10 minutes (Chicken) or 45 minutes for beef. Add water as needed to avoid spice sticking to the pan. But remember, Rendang needs to be a thick gravy, so cook till beef is tender and the sauce is reduced significantly.
Finish with 200 ml of coconut cream and cook for a further 3 minutes.
Ingredients: Onion, Lemongrass, Garlic, Ginger, Salt, Onion, Turmeric, Bay Leaves, Cloves, Chilly, Garam Masala, Mace, Cinnamon, Cardamom, Kafir Lime Leaf, Black Soy Sauce, Fish Sauce
A delicious Marinade from the magical land of Afghanistan.
Nestled around the beautiful Hindu Kush mountain range, Afghanistan is a country defined by its rugged landscape and unique cuisine. Mint, garlic, and cumin lie at the heart of this delicious marinade.
Use it for chicken, lamb, or even sea-food and let the subtle flavors of this marinade transport you to a magical place.
Simply marinate chicken, lamb or seafood and barbeque or bake.
90 Gms Pouch, Makes 1 KG Meat, Shelf life 365 days.
Free shipping.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives!. Quality spices sourced from all over the world. With the health benefits of added Turmeric, 90 Gms Pouch, Makes 1 KG Meat.
Cooking Instructions: Add 250 gm of unsweetened yogurt to 70 gm of Afghan Spice Blend in a bowl to make a thick paste. Coat 1kg chicken, lamb or prawns in the paste and marinate in the fridge for 1-2 hours. Bake in a conventional oven till done or barbecue. Serve with onion and lemon slices Ingredients: Onion, Garlic, Ginger, Salt, Turmeric, Bay Leaves, Cloves, Chilli, Garam Masala, Mace, Cinnamon, Cardamom, Spinach, Mint, Coriander.
Probably one of the most popular Thai curries around the world.
Our Thai Green Curry spice blend makes you a restaurant quality curry in 3 easy steps.
Use it with Chicken or vegetables or even pork, seafood or lamb.
Add a range of vegetables to the dish like beans, flat beans or egg plant.
Make a Vegan Thai green curry by just adding vegetables like eggplant, zucchini, beans or tofu.
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PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives!. Quality spices sourced from all over the world. With the health benefits of added Turmeric, 90 Gms Pouch, Makes 1 KG Meat.
Cooking Instructions:
Add 250ml of water to 90gm of Thai Green Curry spice blend in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes).
Add 1Kg chicken cubes to the pot and cook till tender on medium heat. This could take 15-20 minutes. Add 200ml water as meat cooks.
Finish with 200ml of coconut cream to finish and cook for a further 3 minutes. Serve with steamed rice. Optional: Add flat or round beans and cook for an additional 5 minutes. Serve with steamed rice.
Thai Red Curry, also known as Gaeng Daeng is a dish consisting of hand picked spices cooked in coconut milk with meat added, such as chicken, beef, pork or shrimp, or tofu for a vegetarian curry.
Our Thai Red Curry Spice Mix helps you make a restaurant style curry in 3 easy steps.
Use it with Chicken or vegetables or even pork, seafood or lamb.
Add a range of vegetables to the dish like beans, flat beans or egg plant.
Make a Vegan Thai Red curry by just adding vegetables like eggplant, zucchini, beans or tofu.
90 Gms Pouch, Makes 1 KG Meat / Chicken / Vegetables or Cottage Cheese, Shelf life 365 days.
Free Shipping.
PRODUCT DESCRIPTION Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Add 250 ml of water to 90 gm of Red Thai Curry spice mix in a bowl to make a paste. Fry the paste on medium heat in 2-3 tbsp oil till fragrant (2-3 minutes) Add 1 Kg of chicken cubes (preferably thigh fillets) to the pot and cook for 10 minutes. Add 200ml water as meat cooks. Add 200 ml coconut cream to finish and cook for additional 3 minutes..
Optional: Add flat or round beans and cook for an additional 5 minutes. Serve with steamed rice.
Madras Curry is a full-bodied curry with a vibrant hit of chilly, coriander and curry leaves. This curry is for anyone looking for a spicy curry and is one of the most common hot curries on the menu of most restaurants.
The origins of the curry go back to 1640 when English merchants arrived in Madras (now Chennai) – the capital of the Tamil Nadu region of South India. Comprising of ingredients such as turmeric, cumin seeds, coriander seeds, fenugreek, black pepper, red chilies, and others, the spice blend first traveled all the way to London from Fort St. George in Madras in the 19th century.
Delicious with Chicken, Beef or Lamb.
Simple, Easy to make 3 Step Process.
90 Gms Pouch, Makes 1 KG Meat / Chicken / Vegetables.
Free shipment.
PRODUCT DESCRIPTION: Easy to make. Simple 3 step process. Made in Australia. HACCP Certified. No artificial colors, flavors, or preservatives! Quality spices sourced from all over the world. With the health benefits of added Turmeric.
Cooking Instructions: Add 250 ml water to 90 gm of Madras Curry spice mix in a bowl to make a paste. Fry the paste on medium heat in 3 tbsp oil till fragrant (2-3 minutes). Add 1 Kg beef/lamb/chicken cubes to the pot and cook till done.
Add 200-300 ml water as needed. Beef/lamb might take 45 minutes to cook. Chicken, cook for 15-20 minutes.
