Description
Versatile:
Sri Lankan curry powder is amazingly versatile. Suitable for vegetables, vegan dishes, and meat curry. Made to order with organic and natural ingredients. Made in small batches.
Uses:
It can be used in various ways . To make a traditional Sri Lankan meat or vegetable curry, to flavor plain rice, yogurt, hummus, fresh greens/ beans/ cabbage stirfry. Can even be used as a dry barbeque rub. The mix is mild for spice level, feel free to add chili (fresh or powder) to your taste preference. For a quick curry, just add your selection of vegetable, greens, lentil and/or protein with water (or coconut milk/ yoghurt for a richer base). Bring to boil and simmer till cooked.
Steps to make a traditional Sri Lankan curry:
1. Stir fry sliced onion, garlic, ginger and tomato (optional) until sizzling
2. Add curry powder and chilli powder (optional) as required (see hint).
3. Add vegetable and protein, tossing unl nicely coated.
4. Add coconut milk or cream.
5. Simmer until vegetable or protein is cooked.
6. Season with salt.
Use this method to make fragrant lentils, beans, rice, pasta or noodles.
Hint – start by 1/2 to 1 tsp curry powder and add to taste once simmering
Suggested ratio of curry powder to use
1 tsp for 1 cup of red lentils/ 200g protein / 300g vegetables
2 tsp for 250g rice/pasta/ protein
As a rub : Massage a little oil into cut vegetables, tofu, halloumi, meat/ fish,
and dust lightly with curry powder before roasting, grilling or slow cooking.
Flavor:
Sri Lankan spices are literally Heirloom, having grown in our spice gardens since ancient times. Fresh curry powders made from these spices can elevate everyday food to a whole new level. Depending on the harvest and season, every batch of spices can vary in color and to a minor degree in taste as it is a natural cottage-industry product. No chemical refining, additives, or preservatives are used to standardize product.
Ingredients:
Roasted and ground *Ceylon cinnamon quills, coriander seeds, *green cardamom seeds, cumin seeds, fennel seeds, fenugreek seeds, cloves, curry leaves, *turmeric, *black pepper.
* Organic ingredient
Storage:
Keep airtight in the pantry, away from sunlight and damp. Its potency and flavor remain strong as long as it is stored airtight. Best before of two years from packing. Also remains safe to use for even longer periods as long as it is stored with minimal exposure to light, air, and moisture.
Packaging and recycling – 30g, 100g, 500g resealable pouch. Dispose of the soft plastic bag in the supermarket collection bin.
Advice when spices are used as a supplement: Most of these ancient spices have flavored our foods for centuries and are safe to consume regularly when used as a spice; a small proportion of ingredients when making foods. It would be very hard to overdose on spice when it is a minute part of a food recipe. With recent research and articles highlighting the medicinal properties and health attributes of these spices, rather than just consuming it straight away as a supplement, it is always advisable to consult a nutritionist or doctor, if using this product as an ongoing treatment for a health issue. A health care provider may recommend a specific dosage depending on a person’s age, weight, and medical condition.
