Ferns’ tandoori paste takes the same idea as the others and gives it a Goan accent, with a little more sourness working against the spice.

Marinating time matters more than the brand. Four hours is a minimum and overnight is better.

Mix with yoghurt, coat chicken, lamb or paneer, and cook as hot as your oven or barbecue allows. Serve with lemon, sliced onion and mint chutney, and do not skip the char.

Available at Curry Corner in North Melbourne.