Curry Powders

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Bombaywalla - hot

Uses

It is an unroasted general purpose curry, excellent for vegetables, lamb, chicken or fish. 

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Bombaywalla - mild

Uses

It is an unroasted general purpose curry, excellent for vegetables, lamb, chicken or fish. 

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Butter Chicken

Uses

A rich, creamy, buttery curry. 

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Butter Chicken - medium hot

Uses

A rich, creamy, buttery curry. 

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Calypso

Uses

A traditional recipe from the West Indies. 

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Chicken Tika Masala

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Chicken Tikka - medium hot

Uses

Roasted chicken chunks served in a rich creamy tomato-based sauce.

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Fijialla Masala - roasted

Uses

A Fijian style curry that is excellent with chicken, goat, lamb and prawns. As the curry powder is already roasted, it does not require any frying and may be added anytime during the cooking process after the frying process of all other ingredients.

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Fijialla Masala - unroasted

Uses

A Fijian style curry that is excellent with chicken, goat, lamb and prawns. As this curry powder is unroasted, you will need to add this at the beginning stages of the frying process (take care not to burn the spices).

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Garam Masala

Uses

Used to enhance your curries. Add to the end of the cooking stage. 

Curry enhancer.

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Goan (Vindaloo) - very hot

Uses

Goan (vindaloo) is a very popular chilli and vinegar based hot dish from Goa. See our recipes for instructions on how to cook this curry. 

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Korma

Uses

Korma is a creamy stew made with yogurt and spices.

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Korma - mild

Uses

Korma is a creamy stew made with yogurt and spices.

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Madrasi - pepper hot

Uses

A fairly hot curry which gets it's name from the city of Madras, also know as Chennai.

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Red Indian - medium hot

Uses

The Red Indian brings you the flavour of Bangladesh. Great with chicken or fish. 

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Tandoori Masala - medium hot

Uses

A masala that is most famously used to marinade chicken, but can also be used on other meat, seafood, paneer (Indian cottage cheese) and potatoes. See our recipe section for instructions. Added colour (110).

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Phone

(07) 3265 2099