This curry paste originates from very northern India, reaching into Afghanistan and Pakistan. It is all about flavour with a blend of 17 different spices that create a rich, earthy taste and a depth that lingers on the palate. It boasts an amazing versatility and covers a wide range of dishes from a simple lentil Dahl through to prawns, scallops, chicken, vegetables and slow cooked red meats.
If you have the chance then braise or slow cook with fresh goat meat.
We were delighted when this paste was awarded gold medals at both the Hobart and Australian Fine Food Awards.