thanks for your review and great pictures. Shemins Curry paste is based on curries made in East Africa. The combination of the  herbs and spices used is more delicate than a Bengali or Pakistani curry which is what a British restaurant style curry would be based on.   Shemins Curry paste is also very versatile and can be used as a base. The cook can than add garam masala, chilli or whole spices like cloves, cardamon, cinnamon nutmeg etc to it allowing a more creative style of cooking without the hard work.
It was good to get your view and thanks again for trying Shemins Curry Paste.
Best
Shemin

Try using a slow cooker as another alternative. The flavour you get inside the meat is absolutely mouth watering! Not to mention the smell. I guess when using a high heat, you don't get the flavours saturated into the meat and veg as much.

We make a lot of curry paste (and curry) in our house, I thought i'd share a pic of our biggest batch ever.
I needed a wooden spoon the size of a canoe paddle to stir it!
That's enough to make a curry for 1,600 people. Anyone hungry!?

Hey Guys,

Thanks to all of you for your advice. Plenty of things to think about, experiment with and try. For now, we found some leaves that are semi dried and used them, it came out really well. Will keep you updated if we try any other methods.

Jamie

Hey StoneCut,

Thanks for the idea, I?ll look into that. It would be great to get a review by some of the senior members on this site. I?ll let you know how the progress goes.

Jamie

Hey George,

I can understand that, there are 100's of recipes on this site!

To answer your question, there are no additives or preservatives in out paste, and it is also gluten and dairy free. There isn't any vinegar in it either. We won a great taste gold award for it and we also got voted top 10 small producer at the Palmer and Harvey Pro Expo, so it's done pretty well! Hopefully you can try it sometime.

We haven't any direct knowledge of BIR style techniques, the paste recipe has come from the roots of the family tree, India and East African influences - my mum is the guru cook (I am still merely the humble student), so i will get her to add some of her techniques to the forum soon! 

Jamie

Sorry George, I honestly did just miss it. In a rush, I skimmed the first page and then posted a reply. Just came back to take a proper look at the other comments. (this being the first ever forum I have joined and posted on - I'll make sure next time I check all the comments before posting!)

Apologies that I didn't mention yours, a really big thanks the support and keeping the post alive. Really! I hope to contribute to your forums a lot and appreciate your kind comment. Just honestly didn't see it. Did you try any of the recipes?

Jamie

We are making a spice mix for fish (we make around 6KG at a time!!:) - which is my normal curry paste but then adding tamarind, wholegrain mustard and curry leaves which gives that lemony taste which is nice with fish.

In the shop I can see dried curry leaves and fresh. The dried ones are easier to work with but what do you guys think when it comes to taste? Is it worth using the fresh ones?

Thanks in advance.

Jamie

Hi,

Firstly, I would like to thank Phil for your kind words! They are greatly appreciated! Sorry I didn't reply earlier but have been busy with work. Please let me explain my posting actions.

I posted the free recipe book on the site as I thought that members would like to view and give me some opinions on the recipes my mum and I had created.

We started our business a year ago, we are in a few farm shops in the area plus a couple of budgens stores. We both have other jobs, so we do it simply because we love cooking. I would have hoped you guys showed more support for a fellow curry lover who just genuinely wanted to share his recipes!

I did post it under web links and the reason it says "add Shemin's curry paste" is because it is our recipe book on our website (which took up all of my after work evenings last week to make!) You can of course add your own paste and just use the recipe.

I am sorry I have offended some of you, but I really just wanted you to enjoy the recipes and hopefully get feedback on them. It is a "free recipe book!" i am not asking you to buy anything, please just enjoy it!

Jamie

Hi Everyone,

Here at the Shemin's household we are always trying to come up with innovative ways to use curry paste.
Try this one out! We have used our curry paste in the recipe (because it's the best in the world - watch out mrs Patak!;)haha.

You can use any one you want - tamarind spice, curry leaves and mustard are always great additions when using fish. Long live the curry!!!

Let me know what you think!

Spicy Couscous Crusted Salmon using Curry Paste]

Serves 4


110g                Couscous

50g                Shemin?s Curry Paste

4                Scottish Salmon fillets skinned or
650g        cod fillets, haddock or any firm fish

2 tbsp        Chopped coriander


Method

1.   Pre-heat the oven to 200 ?C / gas mark 6.
2.   Cook the couscous according to the packet instructions and allow to cool.
3.   Mix Shemin?s Curry Paste into the couscous.
4.   Place the fish skinned side up in an ovenproof dish.
5.   Spoon the couscous mixture over the top.
6.   Bake for 12-15 minutes or until the top is golden and the fish is opaque, flakes easily and is cooked through.
7.   Sprinkle with the chopped coriander.
8.   Serve with salad leaves.