Add about a third of the jar to a cup of water, bring it to the boil and add about 350gms. of meat, (what meat should you use), bring it back to the boil and simmer until tender.
It really is THAT EASY !
(Most factory produced brands of paste require you to brown the meat, add the paste then some chopped onion and finally a tin of tomatoes. My curry paste already has had the onions, tomatoes and the spices all cooked together before you get it.)
At least some of this time should be without a lid to allow the sauce to thicken. Add extra water if necessary to prevent the sauce from drying out, or more paste to thicken.
Our products are literally HAND MADE
Every batch of my curry paste is hand made, by my wife and I, in the traditional manner in our own kitchen overlooking the clean, green rolling hills of Gippsland.
We peel and chop the onions (weep, weep), blend the spices (sneeze, sneeze) and cook the paste in small pots which are hand stirred until the exact moment when it is ready to be bottled, again by hand.
A restaurant style curry made in your own kitchen
An impossible dream…..Far from it!
Chefs in Indian restaurants do all this because it's their JOB !
But it's not yours, we've done all the hard work for you.
All you have to do to avoid all that fuss is just open a jar of
Tony’s Own Curry Paste
For a fruity style of curry, which I particularly like with pork, why not add some apple sauce or mango chutney as its cooking; or how about a few sultanas, the contrast of their sweetness with a good curry
Blanche most vegetables by plunging them into boiling, salted water and bring back to the boil. Root vegetables should be cut into bite sized pieces, put into cold water and then brought to the boil.
This makes it very economical for singles or couples that would only use part of the jar at a time.
(Many other products will only keep for a limited time once opened).
In this case the meat should be cooked in the milder of the two pastes, whilst a small quantity of the hotter paste can be made up in a different pot without any meat.
We don't half-fill the jar with water and make you pay for it.
Just look at the list of ingredients on many curry (and other)
More likely than not you'll often see WATER listed first or at least as one of the main ingredients.
That's because it's cheap for the manufacturer but expensive for you.
Those huge jars or plastic bags full of sloppy coloured liquid might look like a good deal,
Would you rather have your food made with wholesome
(Most of our other products are gluten free and are marked as such in the shop and on the labels.)
We also underline which type of vinegar has been used in the list of ingredients