We’re excited to stock these new Pestle fresh curry pastes, hand made in Sussex by Neha Hampton - the maker behind the other curry pastes we sell.


With flavours rooted in cultural unity, each paste captures the authentic flavours of some of the most well-known and loved curries. All you need to do is add fish (or meat / vegetables) for incredibly tasty, simple and quick dinners this winter.


This korma paste is mild, made of warming spices such as mace, cinnamon, coriander and cumin combined with yoghurt for a luxurious celebratory dish.


Recipe suggestion - Fish (or Prawn) Korma:

What you'll need:


1 Pestle korma curry paste

600g of boneless fish fillet (diced & skinned*) - white or oily fish

(Alternatively use 500g of whole peeled & deveined prawns)

250ml water

1 heaped tbsp yoghurt

Cooking instructions:

1. Add the korma paste and water to a pan and bring to a gentle simmer for 5 minutes

2. Add your diced fish (or whole prawns)
3. Loosely cover and cook for 5 minutes until fish/prawns are cooked - stir gently a few times

4. Remove the pan from the heat and allow to cool for a few minutes before gently stirring through yoghurt

5. Garnish wirth chopped fresh coriander, discarding any thick stalks

6. Serve with steamed basmati rice, naan or chapati


Alternative uses: this paste makes an incredible marinade for kebabs or slow roasted lamb - simply mix paste with 1 tbsp yoghurt and marinade for 4-24 hours before cooking.


*Just ask if you'd like any of the fish you order from us diced and skinned to use with this curry paste.


(140g pouch - serves 4)

Korma curry paste by Pestle

SKU: Pestle Korma curry paste
  • Rapeseed oil, onions, garlic, ginger, ground spices, salt and sugar.


    Suitable for vegetarians and vegans. Gluten-free.

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Registered office address: Unit 5, Hove Enterprise Centre, Basin Road North, Brighton, East Sussex, BN41 1UY