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.

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. 

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