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.

Sunday, 24 February 2013

Grocery shopping that fills me with joy.

I love going to my local Chinese grocery shop. It brings back all the memories of home for me. It is the only grocery shopping that fills me with joy.

I go there with a list or I would come back with the entire store. It doesn't really help to be honest but
I like to pretend.

Today, I wanted to make a special fried rice called 'Nasi Ulam'. Nasi is rice in Malay. This is a Malaysian/Straits Chinese dish made with fried shrimps and the leaves from the garden. Now, I do have leaves in my garden but I don't think holly and hebe leaves would do!

Nasi Ulam is a rice and herb dish. The recipe is easy. See http://rasamalaysia.com/ and search for Nasi Ulam. Not quite store ingredients as you do need dried shrimps and desiccated coconut. But you can make do with any herbs - as I didn't follow the recipe to the t. I used spring onions, coriander and chives.

To go with this - it can be eaten on it's own with a spicy sauce - I made the boys favourite lemon chicken.

 The other thing I made was carrot cake. Chinese carrot cake made with turnip! Char Tow Kway in Teochew (Chinese dialect). I found the turnip 'cake' - this is steamed turnip in the frozen section of the shop. Thawed it and fried it with 3 beaten eggs and fermented radish. Delicious. This is a breakfast and/snack in Singapore. Again I uses my rasamalaysia.com website for the recipe.

It doesn't matter that I am thousands of miles away from the 'real' food - I can make it my own kitchen in cold, rainy Edinburgh!

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