Korma Curry Paste - Mild

Rooted in the villages of Vasai, India, John's childhood was shaped under the shade of tamarind trees, where he savoured its tangy fruit in homemade snacks. Guided by his grandparents and the indigenous Warli people, he learned the art of preparing tamarind, maturing its pulp in clay pots. Inspired by these early memories, John embarked on a global culinary journey, becoming an accomplished chef renowned for his authentic Indian cuisine in Melbourne.

Today, John shares his passion through the award-winning Tamarind Tree range, capturing the essence of fresh, authentic Indian flavours. Each sauce is crafted locally in small batches, using freshly roasted spices and the finest Australian ingredients. These recipes embody generations of family secrets, inviting you to create delicious Indian dishes at home with your loved ones.

Vegan, Vegetarian, Gluten free, Dairy free, Nut Free, Refined sugar free, All Natural, Seed Oil Free

Onion, Tomato, Olive Oil, Coconut, Tamarind, Ginger, Garlic, Coconut Sugar, Turmeric, Fennel, Salt, Herbs & Spices

(Serves 4-6)

1. Sauté 1kg of your preferred protein or vegetables in a small amount of oil.
2. Add 1 jar of Korma curry paste and 1 jar of water.
3. Stir, bring to a boil, then reduce to a simmer and cook.
4. Optionally, add 1 tbsp desiccated coconut, ground cashews, and 1⁄4 tsp fennel powder.
5. Finish with coconut milk, cream, or yogurt.
6. For extra spice, include additional ginger, garlic, and chili at Step 1.