Pete sources local ingredients wherever possible and does not use any artificial additives, thickeners or colours in any product.
All products are made in small batches in a registered kitchen in Heathcote Junction, Victoria. This earned him an award from the International Anti-Additive Association.
All our products are Gluten and Preservative free. All pastes produce 2 kilos of meat or vegetable curry.

Sri-Lankan curry pastes

• Sri-Lankan Jaggery Paste (V, GF) 🌶🌶🌶🌶

This is my version of the traditional Sri-Lankan ‘Black Beef Curry’. The addition of Jaggery (dark palm sugar) provides a touch of sweetness to balance the dark roasted spices. The paste marries perfectly with all dark meats and pork. It can be used for chicken, fish and vegetables. However, the generous blend of spice tends to overwhelm the more subtle flavoured meats.

• Sri-Lankan White Curry Paste (V, GF, no chilli) 

This Sri-Lankan “white” curry paste is the base for the famous ‘kiri malu’ meaning ‘white fish’ curry. It contains no chilli and can be used with any other white meat or vegetables. It can also be used to add flavour to your soups, noodle and lentil dishes.

• Sri-Lankan Red Curry Paste (V, GF) 🌶🌶🌶🌶

This is my version of the traditional Sri-Lankan ‘Rathu Kukul Mas’ meaning ‘Red Chicken’ curry. The addition of fresh ingredients gives it more ‘zing’ and flavour. I have toned down the chilli heat from the original and given the fennel flavour prominence. I think this gives the paste much more versatility.

• Sri-Lankan Hot and Sour Curry Paste (V, GF) 🌶🌶🌶🌶

This recipe is based on the traditional Sri-Lankan fish ‘Ambul Thjiyal’ which employs a balance of chilli and tamarind. I have made several alterations to the traditional recipe to make the paste versatile enough to be used with any meat, fish or vegetables.

• Sri-Lankan Mulligatawny Paste (V, GF) 🌶🌶🌶

Mulligatawny literally means ‘Pepper Water’ and is thought to have originated in Sri-Lanka from Tamil origins.  Originally Mulligatawny was served as a vegetarian ‘sauce’. The British, who colonized the country for a period, varied the recipe to include meat and other ingredients, often thickening it with rice and lentils. This recipe has been used by my family members for as long as I can remember. It is a hearty and spicy soup which could be eaten in place of a main meal.
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Indian curry pastes.

• Madras Curry Paste (V, GF) 🌶🌶🌶

This South Indian classic was made popular in the curry houses of Britain and contains a blend of spices that are uniquely Indian. My version, whilst paying homage to the original, obtained from the owner of a little roadside eatery in Mysore, does not contain nearly as much chilli as I recall. As a traditional Hindu dish it is a perfect base for all vegetarian curries.

• Butter Chicken Paste (V, GF, no chilli)

Butter Chicken is probably the most popular Indian dish in the world. It is a favourite dish for those people who do not like their curries hot or are trying Indian cuisine for the first time. I have simplified the traditional 2 step cooking process by incorporating all of the ingredients together in this paste. (Contains almonds)

• Vindaloo Curry Paste (V, GF) 🌶🌶🌶🌶🌶

Vindaloo is a dish originating from Goa and is almost universally featured on Indian restaurant menus. Traditionally made with pork, the Portuguese added vinegar to the recipe giving it an added depth of flavour. My version of the traditional recipe features a blend of fresh and dried chillies which gives the paste more ‘zing’.

• Korma Curry Paste (V, GF) 🌶

This famous Indian dish can be traced back to the 16th century and has its roots in the cuisine of the Mughli Empire. There are many different versions of this dish from the tomato and yogurt variety to the fiery Afghani Quorma. This recipe borrows ingredients from many styles with a few additions of my own. (Contains almonds)

• Rogan Gosht Curry Paste (V, GF) 🌶🌶🌶

This rich and flavoursome curry is one of the most popular dishes to come from the Kashmiri region and has a medium spiciness. There are many different versions of the paste, this is mine. I do not add tomato to this paste however, tinned tomato can be added to the curry, or diced fresh tomato as a garnish if required.

• Goan Xacuti Curry Paste (V, GF) 🌶🌶🌶

Xacuti (pronounced sha-koo-tee) is a Goan dish dating back several hundred years. Prior to colonisation by the Portuguese this was a vegetarian dish and as such it is still favoured by non meat eaters. It is probably the most complicated of the Indian dishes requiring several steps to complete. I have worked on this recipe over several years and I am now happy to present it to you. It is perfect with ‘gamey’ meats such as rabbit, boar, venison, mutton and goat as well as crabs, prawns, mussels and other firm seafood.

Pakistani curry pastes

• Balti Curry Paste (V, GF) 🌶🌶🌶

The traditional Kashmiri Balti curry originates from the Pakistani region of Baltistan. Sometimes called the ‘British Curry’ it has an avid following in the ‘Balti Triangle’ in Birmingham. This is my version which incorporates influences from both recipes as well as a few additions of my own.

• Jalfrezi Curry Paste (V, GF) 🌶🌶🌶🌶

Jalfrezi is a unique and delicious Chinese and Pakistani recipe. It is traditionally served as a stir fry with the addition of vegetables. This versatile paste can also be used as a curry paste with the addition of fresh or tinned tomato. (Contains nuts)

Indonesian curry pastes

• Rendang Curry Paste (V, GF) 🌶🌶

Rendang is a medium spiced dish that is one of the characteristic foods of the Indonesian Minangkabau culture. It is served at ceremonial occasions and to honour guests. Sometimes called a ‘Caramelised Beef Curry’ it features a generous blend of roasted coconut and spices that is distinctly Indonesian.

• Balinese Curry Paste (GF) 🌶🌶

This wonderfully fragrant curry is one of my favourites. Apart from making a very ‘moreish’ curry, the paste can be added to soups, stews and stir fries. Add a spoonful of the paste to diced tomato, cucumber, blanched bean shoots and chopped coriander to make a quick and tasty sambal that is a great accompaniment to any meal. (Contains nuts & fish sauce)

Thai curry pastes

• Thai Green Curry Paste (GF) 🌶🌶🌶🌶

Thai Green Curry is probably the most famous of all Thai curries. It is the hottest of the Thai coconut based curries. This paste is based on a traditional recipe and does not contain any sweeteners. Green curry is typically eaten with rice, or round rice noodles. (Contains shrimp paste)

• Thai Red Curry Paste (GF) 🌶🌶🌶

Thai Red Curry is probably the most versatile of the pastes from Thailand. With all of the traditional flavours of Thailand it makes a delicious meat or seafood curry (think Calamari). It can also be added to pumpkin soup, noodle soups, stews, stir-fry’s, fish cakes and is the base for ‘Sai Ua’ (Chang Mai sausages). (Contains shrimp paste)

• Thai Yellow Curry Paste (GF) 🌶🌶

Influenced by Indian and Muslim cuisine during the 18th century Thai yellow curry paste is so versatile you'll want to try it with a variety of meat, seafood, noodle and soup recipes. This fragrant yellow curry paste makes Thai food easy to cook. Yellow curry is the mildest of the Thai curries and is perfect for use with fish and vegetable dishes. (Contains shrimp paste)

• Thai Jungle Curry Paste (V,GF) 🌶🌶🌶🌶🌶

Thai Jungle Curry is a ‘broth’ style curry that does not require the addition of coconut milk as no coconuts grow in the mountainous region that it hails from. Packed full of ginger, peppercorns and coriander it is paired traditionally with pork, but also makes a great chicken, seafood or vegetable/Tofu curry.

• Thai Penang Curry Paste (GF) 🌶🌶

Penang refers to the island of Penang in Northern Malaysia bordering Southern Thailand. Penang is a type of curry that is mild and nutty. This is an easy going curry with a deep and filling flavour. The addition of ground peanuts gives this paste ‘Satay’ like characteristics. (Contains shrimp paste & peanuts)

• Thai Massaman curry paste (GF) 🌶🌶🌶

Massaman curry is most commonly made with beef, and lamb, but can also be made with duck, tofu, chicken and pork. The dish is served with rice and sometimes with pickled ginger or "achat" an accompaniment made with cucumber and chilli macerated with vinegar, sugar and salt. (Contains shrimp paste)

• Malaysian Laksa Paste (GF) 🌶🌶🌶🌶🌶

The original Sarawak Laksa recipe is a closely guarded secret known only to a select few inside the state of Sarawak. This is my version of it with a few additions that the families of Kuching may not approve of. Simply stir the paste into a quantity of broth or water, add your meat, vegetables and noodles and finish with coconut cream. (Contains fish sauce)

• Caribbean Curry Paste (V, GF) 🌶🌶🌶

This recipe is influenced by the curries of Guadalupe, Martinique, Trinidad, and Jamaica, I have blended the different styles and come up with a paste that I think represents all of them in some small way. Bring out the rum, grab the tea cosy and put on some Marley on!
 
Solanacae free curry pastes

• Fragrant Masala Curry Paste (V, GF, no chilli)

This fragrant Masala paste has been created for people who can’t consume foods from the Solanacae or ‘Nightshade’ family. This versatile paste can be used with any meat or vegetable curry and can be added to soups, sauces and casseroles to enhance flavour. Mix a quantity with some oil and brush over meats for roasting or grilling.

• Green Masala Curry Paste (V, GF, no chilli)

This Green Masala paste has been created for people who can’t consume foods from the Solanacae or ‘Nightshade’ family. This versatile paste can be used with any meat or vegetable curry and can be added to soups, sauces and casseroles to enhance flavour. Mix a quantity with some oil and Coconut milk and brush over meats for roasting or grilling.