Latasha's Kitchen

Latasha's Kitchen WA based food producer. Latasha’s Kitchen is a 100% Australian made and family owned and operated small business.

Est 2003
Totally dedicated with uncompromised passion to crafting small batches of South Asian, Southeast Asian & Australasian curry pastes and condiments in high quality using traditional methods of preserving. The company was created to provide a cost and time effective way of enabling people to create great food memories with family and friends without the stress of cooking from scratch. Owner

& Founder, Latasha, produces regional Indian and Asian concentrate gourmet curry pastes and condiments and an Australasian range of relishes, dressings and dessert sauce. The entire range is cooked from scratch in small batches in a boutique HACCP certified kitchen in NSW. Products include those suitable for vegetarians, vegans, pescatarians, coeliacs and low fodmap diets. The brand is highly trusted for consistently delivering fine quality fresh ingredients packed full of intense flavour. The company was created to:•provide a quick and cost effective shortcut to cooking a meal at home made with love, passion and generosity of flavour without compromise through their products•provide good, honest food•provide a trusted and consistently high quality selection of products•share the passion for good food and how it’s more than just the sum of ingredients;•enable people to create great food memories with friends and family without the stress of cooking from scratch;•share and enable people to cook for groups of people quickly and without stress.Share Latasha’s passion and gift your loved ones an honest food product handmade from scratch - Right here in pristine Australia!

31/05/2026

Part 4: Curry tips with Latasha.

What’s the biggest mistake people make curries?

Not cooking the onions long enough.

This is the step most people rush… but it’s also where the magic happens. Properly cooked onions create the depth, sweetness and richness that make a curry taste truly incredible.

If they still look pale and watery, keep going 😂

You want them golden, soft, jammy and deeply fragrant before adding anything else.

Tiny change. Massive difference.

27/05/2026

Biriyani - not just for rice! 🍛✨

People hear “biriyani” and assume this jar is only for rice dishes… but once you taste the depth of flavour in it, you realise it’s so much more than that.

Packed with fried onion powder, warming spices, nuts, raisins and fragrant herbs, this paste has an incredible richness and complexity that transforms anything it touches.

Yes, it makes an unbelievable biriyani — but it also works beautifully as a marinade, as a stand-alone curry, spooned into slow-cooked meats or rubbed onto vegetables before roasting.

One of the most layered, aromatic and versatile jars in the range and a guaranteed crowd pleaser.

25/05/2026

My epic Green Chicken Masala made possible by a jar of Green Coriander Sauce.

A - Marinade Chicken
* 1.2 kg chicken bone in chopped into curry pieces
* 1 tbsp Kashmiri red chilli powder
* 1 tsp turmeric powder
* 1 tbsp coriander powder
* 2 tsp cumin powder
* 1 tsp fennel powder
* 1 tsp salt

B - Dry Roast in a wok for 8-10 minutes until aromatic, cool slightly, then blend into a smooth paste.
* 1 thick bunch English Mint, stem removed
* 2 thick handfuls of curry leaves, stems removed
* 4-6 long green chillies (as desired)
* 5 garlic cloves
* 5 cm piece of ginger - sliced
* some water as required for blending

- Other ingredients
* 4 tbsp Mustard oil
* I large brown onion, minced
* 1 jar Latasha’s Kitchen Green Coriander Sauce
* 2 tbsp thick pot set Greek yoghurt, lightly whipped with a fork
* 1 tbsp garam masala
* Salt to taste
- Garnish
* Bunch of chopped coriander leaves
* 2 tbsp ghee for final drizzling
* Juice of 1 lemon

Method
Marinate chicken pieces, and keep it in the refrigerator for a couple of hours.
Blend the dry roast ingredients in a wet blender and make a smooth paste. Add 1/4 water to help it along.
In the same wok used for dry roasting, add mustard oil and when smoky, add the minced onions, a good pinch of salt and cook for 10-12 minutes until softened.
Now add the blended ingredients, whisked yogurt and after a couple of minutes the marinated chicken and stir until well combined. Add a little water into the blender to get any remainder sauce out. Pour this into the wok along with the Green Coriander Sauce and add the Garam Masala. Cover and cook on low until the oil comes out at the top.
Garnish and enjoy with dahl, rice, rotis and salad or a vegetable side.





25/05/2026

My epic Green Chicken Masala made possible by a jar of Green Coriander Sauce.

A - Marinade Chicken
* 1.2 kg chicken bone in chopped into curry pieces
* 1 tbsp Kashmiri red chilli powder
* 1 tsp turmeric powder
* 1 tbsp coriander powder
* 2 tsp cumin
* 1 tsp fennel
* 1 tsp salt

B - Dry Roast in a wok for 8-10 minutes until aromatic, cool slightly, then blend into a smooth paste.
* 1 thick bunch English Mint, stem removed
* 2 thick handfuls of curry leaves, stems removed
* 4-6 long green chillies (as desired)
* 5 garlic cloves
* 5 cm piece of ginger - sliced
* some water as required for blending

- Other ingredients
* 4 tbsp Mustard oil
* I large brown onion, minced
* 1 jar Latasha’s Kitchen Green Coriander Sauce
* 2 tbsp thick pot set Greek yoghurt, lightly whipped with a fork
* 1 tbsp garam masala
* Salt to taste
- Garnish
* Bunch of chopped coriander leaves
* 2 tbsp ghee for final drizzling
* Juice of 1 lemon

Method
Marinate chicken pieces, and keep it in the refrigerator for a couple of hours.
Blend the dry roast ingredients in a wet blender and make a smooth paste. Add 1/4 water to help it along.
In the same wok used for dry roasting, add mustard oil and when smoky, add the minced onions, a good pinch of salt and cook for 10-12 minutes until softened.
Now add the blended ingredients, whisked yogurt and after a couple of minutes the marinated chicken and stir until well combined. Add a little water into the blender to get any remainder sauce out. Pour this into the wok along with the Green Coriander Sauce and add the Garam Masala. Cover and cook on low until the oil comes out at the top.
Garnish and enjoy with dahl, rice, rotis and salad or a vegetable side.





22/05/2026

Part 3: What’s the difference between a good curry and a great one?

It’s the layers and the time you put into it. The slow-cooked onions. The spices blooming in ghee. The balance of heat, sweetness, tang and richness. The little details that add up to make you go back for just one more spoonful.

Did you know using a jarred paste can be more powerful than making a curry paste from scratch on the day? That’s because the flavours have had time to develop together.

Our curry pastes are made with this in mind — so you can get depth of flavour without spending hours in the kitchen. ❤️🔥

When my friends throw their surplus lemons or any other excess fruit,veg,herbs at me ~ I feed them my surplus food 🍋 🥘🪃...
22/05/2026

When my friends throw their surplus lemons or any other excess fruit,veg,herbs at me ~ I feed them my surplus food 🍋 🥘🪃 because you all know I lack the ability to cook small 🤣





20/05/2026

Make your next family roast the talk of the table with this rediculously easy upgrade. ✨🍗

This Korma Roast Chicken is proof that a seriously flavour-packed dinner doesn’t need a million ingredients.

Just coat your chicken with 2 tbsp of Latasha’s Kitchen Korma Paste plus a little ghee or olive oil, roast until golden and let the oven do the rest.

The result? Fragrant spices, warming richness, crispy edges and the kind of roast chicken that has everyone hovering around the kitchen asking when dinner’s ready.

Serve with fluffy rice, warm flatbreads, roast veg or a crunchy salad and don’t forget to spoon those buttery pan juices over everything. 🤌

Often the simplest dinners are the ones you make on repeat.

19/05/2026

Strictly for Mustard Lovers ~ tonight's dinner a pungent Bengali Mustard Fish.
Such an easy dish but most likely an acquired taste!

Marinade Paste - Grind until smooth
2 tbsp each black and yellow mustard seeds
1 tbsp poppy seed
4 garlic cloves
1 tbsp yoghurt
4 green chillies

Sauté
3-4 tbsp mustard oil
2 tsp fennel seeds
1/2 an onion-sliced
1 green chilli - sliced

500g Red Emperor Fillets
Salt to taste
Juice of a lemon

Method
Marinade fillets for 2 hrs. Add 1/2 cup water
to the grinder and get all the marinade out. Keep aside for later.

Heat a heavy saucepan, add mustard oil.
When hot and smoky add fennel seeds, onion and green chilies.

Sauté for 3-4 minutes then add pieces of fish allow it to get firm then turn. Now add the rest of the marinade including the mixed water from the the grinder and pour into the saucepan.
Lid on cook for 8-10 minutes until sauce has thickened and fish is cooked. Add lemon juice.
Gets better after an hour.





17/05/2026

Have many pantries do you have? 😂🫣

13/05/2026

Here’s a flash back to when I made a beautiful slow-cooked goat curry with muringa kaya (moringa drumsticks) — something I was gifted and which I absolutely love cooking with as it reminds me so much of home.❤️

Growing up, muringa was a big tree in our backyard. My parents harvested it constantly, both leaves (kerrai) and the drumsticks. Mum cooked with it often and intentionally, and let’s just say… both the thin and thick branches occasionally doubled as a childhood warning system too. 😅

Funny how food memories evolve. What once felt like hard work and everyday routine now feels comforting, nostalgic and incredibly special to share with my own family and community.

Moringa is also such an incredible ingredient nutritionally — packed with vitamins, minerals and antioxidants — which is probably why it’s treasured in so many cultures and home kitchens for generations.

The drumsticks soak up curry beautifully and imparts such a unique flavour and texture to slow-cooked dishes like this goat curry.

Did you grow up eating moringa/muringa kaya? Or is there an ingredient that instantly takes you back home when you cook with it? 🌿




❤️

Address

Yokine, WA

Opening Hours

Monday 11am - 7:30pm
Tuesday 11am - 7:30pm
Wednesday 11am - 7:30pm
Thursday 11am - 7:30pm
Friday 11am - 7:30pm
Saturday 11am - 7:30pm

Telephone

+61407442911

Website

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