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.

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.

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