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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.

There's no need to brown the meat because putting it into the boiling liquid will seal it straight away and my curry paste is so rich and tasty, any added flavour or colour gained by doing so will not be noticed.
These quantities will serve two, and any un-used paste can be kept in the fridge indefinitely.

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.

 Some would, unkindly, say “obviously” but I even design and print all our labels.
So you see, there is no mass production for us, just hour of hard work and dedication go into every batch.


 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



"A change is as good as a rest"
So that you don't take a rest from using my curry paste,
here are a few variation you may like to try.
Use coconut cream or milk, yoghurt, sour cream or fresh cream to replace all or some of the water in the basic recipe. This is particularly appropriate with chicken, seafood, lamb, fish and one of my particular favourites, duck. This will not only add richness and texture to the sauce, but also takes the edge off the "hotness".

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
 is a real taste sensation.
Even a 5th. generation butcher like myself enjoys a good vegetable curry. There are two golden rules to remember....   The first is - don’t overcook the vegies and the second is…

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.
At this stage they can be drained and put into the curry sauce which should have been cooked in readiness. A quick stir and serve at once.

Once opened, my curry paste should last indefinitely in the fridge.
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).
This also means that two jars can be opened at the same time without waste.
This is particularly useful if different family members like their curries at different "hotness" levels.

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.

The hotter sauce can then be poured over the "hottie's" meal (straight onto the plate) or
served in a gravy boat or side-dish, leaving the rest to enjoy the milder curry.
How's that for keeping everyone happy !!!

No added water

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)
convenience products on the market today.
You may not realise that food regulations require that the ingredients must be listed
 in descending order of in-going weight.
This means that the ingredient present in the greatest amount is listed first, and so on.

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,
 but if most of it's water . . . . . . . . .
We believe in giving our customers not only a quality product but value for money as well.
That's why NO WATER is added to any of our products.

Would you rather have your food made with wholesome
 fruit and vegetables blended with fresh herbs and spices .....
or a concoction of chemically derived flavours, colouring and preservatives.
Tony's Own products are made from the freshest ingredients possible and
contain no MSG, artificial flavours, colouring, preservatives or thickeners. .....

All  Tony's Own curry pastes  have been analysed using the
E.L.I.Z.A. method and have been found to contain

(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
on the respective labels for added re-assurance.