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Sri Lankan Dark Roasted Curry Powder – Hot
Sri Lankan Dark Roasted is roasted and ground to give it a unique subtle flavour that blends so well with coconut milk.
2 tblsp Dark Roasted Blend
500g chuck steak, lean pork or lamb cut into cubes or chicken pieces.
1 large onion – finely diced
3-4 tablespoons Ghee or Oil
½ can whole peeled tomatoes – chopped
2 cloves of garlic – chopped
2.5 cm piece of Ginger peeled & chopped
¾ can Coconut cream (Add more if req’d)
2 tsp Salt, 2 tsp Sugar
Fry the onion in the ghee or oil till just turning golden then add the garlic
and ginger and stir for a minute. Add the meat or chicken and fry for a few
minutes to seal – add the curry blend – stir for a minute before adding the
tomatoes then the coconut cream, salt and sugar.
Simmer uncovered till meat is tender.
Ingredients: no fillers only pure spices, coriander, cumin, fennel, chilli, fenugreek, cinnamon, cloves, cardamom, pepper, mustard, curry leaves.
Tamil cuisine’s distinctive flavour and aroma is achieved by a blend and combination of spices including curry leaves, coriander, chili, pepper, mustard seeds, cinnamon, cloves, cardamom, cumin, fennel, fenugreek seeds.