About Deema Spice

Deema's Sri Lankan Curry Spices consists of our own unique blend curry spices so you can enjoy the delicious taste of a home-cooked, heart warming Sri Lankan curry.

This one blend is ideal for meat, fish, prawns or vegetable curries. Enjoy the recipes in this blog and in the pack. If you can't find Deema's Sri Lankan Curry Spices in a shop near you, please email: deemaspice@gmail.com and we will help get you one. Why not visit us on facebook as well.

Buy two packs for £6.

One pack cooks two curries for two people. Please note that though there are no nuts in the blend, it is made in a nut lover’s kitchen. It is gluten free, as far as we are aware.

For just £8 each, our Christmas gift bags include 2 packs of Deema's Sri Lankan Curry Spices in a lovely re-useable just bag and a special recipe card for making curry with turkey leftover and the price includes postage but not the holly!And if you pre-order 2 gift bags, the price is £15. Order today!

Thanks for the great product artwork and design from Megan Lomax at Rubbaglove & RRDCreative.

Saturday, 29 December 2012

Frozen Vegetable Curry

Far from exciting ingredients but managed to make frozen vegetables exotic!
It is after Christmas where we have eaten too much meat and far too lazy to go to the shops. So I made this curry with stuff I found in my cupboard, fridge and freezer.

2 small red onions - chopped
2 cloves of garlic - chopped
Curry leaves - a handful (optional)
3 1/2 tablespoons of Deema's Spices (needed more as the frozen veg wasn't so tasty I think)
Quarter bag of frozen veg
1 bag of pak choi (optional only used it as it needed to be eaten)
1 tin of chick peas
1 tin of coconut milk

Fry the onions, garlic, Deema's Spices and curry leaves. Add the vegetables, chick peas and pak choi then mix together. Once all the vegetables are covered with Deema's spices, add the coconut milk and half a tin of water. Bring to boil and then simmer for 15 minutes of so. Add salt, pepper and chillie (fresh or dried) if needed.

Use any vegetables and just follow the steps above and I am sure it will be just as tasty. 

Monday, 24 December 2012

Fusion spicy Christmas Eve

As usual I forgot to take a photo but we had a fusion lazy Christmas eve meal. 

Pomegranate, basil, rocket and feta salad, spicy butter prawns, game roulade, garlic bread and dim sum various. 

Topped up with gin and lovely white wine - it is no wonder I was found snoring on the sofa later in the evening.Now for tomorrow. Hopefully remember the camera!

Thursday, 20 December 2012

Spicy Christmas presents

"..but everyone gives chocolates and soap." My 10 year old wails when handed his Christmas presents for his teachers. Of course they are Deema's Spices. What else? I am saving up for therapy.

Sunday, 16 December 2012

Deema's Spices on ETSY

Our Etsy shop is now open. Whoo hoo.

They have some of the most amazing handmade things from around the world.

And they now have Deema's Sri Lankan Curry Spices!

See http://www.etsy.com/ and look for Deema's Spices.

Chicken Curry with Tofu

Last night our good friends Sue and Dave came round. Sue loves tofu and Dave loves meat. So I put them together with Deema's Spices and made ChickenTofu Curry! 
I tried a new tomato rice recipe which was delicious. No left overs!

ChickenTofu Curry

Fried onions, garlic, one small red chilli (Dave's not keen on too hot curries) and curry leaves, then added chicken, fried tofu and Deema's Spices.

Mixed this around till it was covered in spices then added the coconut milk. Simmered it for 10-15 minutes. Just 3 minutes before I served I added chopped Choi Sim (longer leaves than Pak Choy) into the curry.To add to the fusion theme!

Tomato Rice

Fried cumin, mustard seeds, small onion, 1 clove garlic, nuts (I used mixed chopped nuts) and curry leaves. Add chopped fresh tomatoes and I also used a tin of chopped tomatoes as  I didn't have enough fresh ones. Mixed this together till aromatic and then mixed in the cooked rice and added salt to taste. Garnished with coriander. 

I think this would be incredible if made with fresh chillies and made to be hot. Going to do that next time!

Sunday, 9 December 2012

Christmas Spice - a la Deema's Sri Lankan Curry Spices!

Spice up left over turkey, gammon or whatever meat you are having with Deema's Sri Lankan Curry Spices and have a great Christmas Curry.
Just for the silly season, buy a pack and we will pay the postage (UK only)!  Or why not buy 2 for £5. They make great stocking fillers or presents to neighbours, friends, in-laws, family etc

Friday, 7 December 2012

My new spice helper!

Meet my new spice helper!

It is the Wonderbag. I really can't wait to use it. Doesn't it look fab? I bet it will draw more comments then my spices when we sell at the next fair. Need to gather up courage to do another one now.

And really the best thing about this super wonderbag is that I know that a lady/family in Africa has got one too thanks to my buying one.  More about Wonderbag.

Tuesday, 4 December 2012

Thank you everyone at the Trinity Primary Fair

Thank you to all our brave customers at the Trinity Primary fair. Having a taste was the easy sell! Once you tried you 'buyed'! It was a huge vote of confidence for us. Onwards and upwards.

Rick Stein roots for Sri Lankan curry on telly!

As officially broadcast by the BBC: Sri Lankan curry and spices wins! Of course, our Deema's Spice is even better than his. He missed things.

But now you know what to do with your left over turkey - order our spices quick.

The great thing is, all the food looked tummy grumblingly good.  But Sri Lanka still won. Watch on the BBC iplayer link. 

Thursday, 29 November 2012

Grinding Spices

Someone asked me how long it took to grind the spices for Deema's Curry spices. All of a few minutes thanks to my shiny grinding machine. Short bursts of electricity and voila!

My mum though used this pestle and mortar for when she made
her spices. Isn't it beautiful?

Saturday, 24 November 2012

Wherefore art thou Prata? And what about the sauce?

If you've lived in Malaysia or Singapore you will have enjoyed the odd lazy Saturday or Sunday morning curing your hangover with a gorgeous prata, (or roti chanai, if you're a Malaysian) and curry sauce, combined with wonderfully strong coffee from the Kopi Tiam (coffee shop).

If you've subsequently left for another country, like us going to Scotland, you'll know that empty feeling that you'll never have that prata morning again. (sob)

The good news is that you can now buy the prata here in most Indian sub-continent supplier shops. Just look in their freezer department.

We've made a few attempts at the sauce using coconut milk and deemaspice. Last one was with lamb mince. 

But can some one please tell me the proper recipe?

Wednesday, 21 November 2012

First few orders!

Freshly made today! The first orders will be delivered or posted out today. Exciting times.

Monday, 19 November 2012

Bratty Curry

Fusion: adj, whatever’s left in the fridge.
Curry is a wonderful diaspora of fusions and influences; it’s a fascinating subject of interest and study. But in our house, ‘fusion food’ usually refers to a failure to plan and a lack of time!
This 'fusion' recipe involves already precooked Bratwurst sausage from the cheapie Lydls down the road. It was hastily rushed through by my husband as an everyday meal.

1x packet Bratwurst pre cooked Sausages (Bratties), cut into bite size chunks.
Whatever beans, peas, assorted veg you have in the fridge.
1 or 2 tins of coconut milk
300ml of single cream (if you forgot to get in enough coconut milk)
1x Onion
1 or 2 Garlic clove
1 and ½ teaspoon Deema Spice Curry powder
1 and  ½ teaspoon chillie powder

How to cook
Slice onions and garlic, then fry until soft. Now throw in all the bratties. They pre –cooked, so immediately mix in the Deema Spice.
Next add all the veg you think needs eating that day.
Add a tin of coconut milk. If you’ve made too much curry like my husband did, you can supplement with some single cream if you can find some.
Add a small splosh of water.
Add chillie to taste/preference.
Simmer until thick, or until children start moaning about hunger.

Friday, 16 November 2012

How to find coconut milk

In Sri Lanka, most things sometimes seem to be made out of the coconut tree, so it's not surprising you find some of it - coconut milk - in a Sri Lankan curry. 

The good news is, in the UK, you can easily buy coconut milk in tins, if it's not in their foreign food section have a look in the baking isle, along with the hundreds and thousands etc. You can also find coconut milk tins in most Asian shops, under their baking section. Costs range from £1 to about £1.60.

Failing that, go online and bulk order hundreds of tins to have with our delicious curry powder ;)

Wednesday, 14 November 2012

Our favourite flavours

We're a busy family, like everyone else. So I thought you might like to try some easy to manage, surprisingly tastey Sri Lankan favourites to brighten up your meal times and dinner parties.

Follow the blog for new ideas

Monday, 5 November 2012

Curry Quantities

Not a perfect science so please feel free to add or change the way you make YOUR curry. 
My mother always did.

For two

What you will need

·   1 tablespoon - vegetable oil
·   1 small shallot - chopped
·   2 cloves of garlic - chopped
·   2 tablespoons curry leaves (fresh or dried)
·   1 teaspoon sugar if making pork curry
·   200g chopped chicken, prawns, pork, fish (cod or haddock) or vegetables
·   11/2 tablespoons - Deema's spices
·    1/2 tin coconut milk (200ml, full fat)
·    1 cup of water
·    Salt to taste

You can also add any vegetables you like to your meat, fish or prawn curry.

 For four peeps

What you will need

·      2 tablespoons - vegetable oil
·      2 small shallots  - chopped
·      3 cloves garlic - chopped
·      3 tablespoons curry leaves (fresh or dried)
·      1 teaspoon of sugar if making pork dish
·      400g chopped chicken, prawns, pork, fish (cod or haddock) or vegetables
·      3 tablespoons - Deema's spices
·      1 tin coconut milk (400ml, full fat)
·      2 cups of water
·      Salt to taste

You can also add any vegetables you like to your meat, fish or prawn curry.

Sunday, 4 November 2012

Spicy Roast Chicken

All you need is a bird, 4 tablespoons of Deema's curry spices, salt and ground pepper to taste, roughly 50g butter and some leftover white wine.

Preheat the oven to 200C/400F/Gas 6.

Melt the butter, add the spices, salt and pepper and make into a paste. Then spread this spicy paste all over the bird. It needs to cover the bird.

Cover the chicken loosely with foil and roast in the oven for 30 minutes. After 30 minutes, remove the foil, add the white wine and roast for another 20-30 minutes and reduce the temperature to 160C-180C/320F-350F/Gas 3-4.

It's fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.

Serve with vegetables or salad,  bread or rice. 

Saturday, 3 November 2012

Spicy Fried Rice

All you need is 2 cups of leftover or cold cooked rice, 400g pork mince, 2 tablespoons of vegetable oil, 2 cloves of garlic, 1/2 thumb size of ginger, 2 tablespoons of Deema's curry spices, any vegetables you have in the fridge or a packet of stir fry, 1 egg, light soya sauce, rice wine, salt, ground black pepper and fresh chillies.

Beat the egg into a bowl with 2 tablespoons of light soya sauce and a dash of rice wine and leave aside.

In a wok, add the chopped garlic, ginger and mince to the hot oil. When the pork is brown, mix in the spices and the rice. Then add the vegetables till the vegetables are cooked. If it is sticking to the wok, add a little bit more oil. Now add the egg mixture and mix through. Taste and add salt and pepper to taste.

Chop fresh chillies and mix with 3 tablespoons of light soya sauce. Serve this as the hot accompaniment to the fried rice.

PS. You could also use chopped bacon, minced beef or prawns.

Friday, 2 November 2012

Yum, home-cooked pork curry

Traditional Sri Lankan Pork Curry. 

Traditional Sri Lankan pork curry is normally quite dry, black and made with very fatty bits of pork and lots of oil. My mum made it with some fat (that was for me, I love fatty bits of pork!) but she also didn't like it dry or black (who wants to eat black food she would say) so this is her version.

Lets make pork curry!
In a saucepan or wok, put in the oil.
Fry garlic and shallots until soft.
Add curry leaves and finely chopped fresh lemon grass (1/2 a stalk). Then add chopped pork.
Mix 3 tablespoons of Deema's spices until the pork is covered in spices.
Then add a few dashes of light soya sauce and a dash of vinegar.
Stir-fry for 2/3 minutes.
Then add the tin of coconut milk. Once empty, half fill the tin with water and add that in as well.
Turn down the heat and allow to simmer.
After 5/6 minutes it should start to smell lovely.
Now add sugar. 
Add salt and if more zing is needed, mix in a bit more of Deema's spices (a teaspoon at a time) and/or chillies.
Simmer for another 10-12 minutes if meat. 
In the last 3 minutes or so, add pak choi or choy sim or  spinach.

Serve with rice.