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.

Thursday, 28 March 2013

We're at the great Henderson's Deli - visit now!

We're incredibly pleased to announce that Deema's Sri Lankan Curry Spices is now at Henderson's Deli, Hanover Street, Edinburgh. It's a great place for vegetarians and everyone else and I recommend a visit to this Edinburgh culinary landmark.

We're going to have a tasting session there too, in the coming months, we'll keep you posted.


Topped-Up at Tatties

We didn't know we ran out! But fear no more, Deema's Spice is now back at Tattie Shaws. Call it 'just-behind-time-delivery', or something. Or better still, drop us an email if you can't find any and we'll drop off some more!


Friday, 22 March 2013

Monday, 11 March 2013

Karipop! Karipop!

Karipop or Kalipop is curry puff. It is the Singlish way of saying it. Singlish being Singaporean English.

Curry puff is a snack made of dough deep fried with a curry filling. It was sold when I was a child by men on bicycles shouting out as they cycled down your lane  or by old ladies laden with baskets of these yummy delights at the beach. They are not spicy or chillie hot at all. There were chicken curry, potato curry or sardine curry puffs.

They are still sold today in Singapore but in shops and they can be eaten at anytime of the day. Truly scrumptious and awfully bad for you!

I made mine with potato curry with Deemaspice.

I made 12 with 1 sheet of puff pastry. Ok, I cheated but if I was to make the dough I would never bother!

400g chopped potatoes - quite small and par boiled.
1 onion and 2 garlic cloves chopped.
Handful of curry leaves.
2 tsps of Deemaspice.
Chilli - dry or fresh (chopped)

Fry the onion, garlic, and curry leaves.
Put in the half cooked potatoes.
Then Deemaspice and fry till fragrant.
You will need to add salt and then add the chillie to your taste.

I made 12 circles from the puff pastry (you can make more or less whatever you wish).

Put some of the curry into the middle and fold over to form a half moon. Squash the ends with a fork and glaze with egg.

Then deep fry till golden brown. You can also bake them - not sure for how long though.

Lai lai! (come come in Chinese) Karipop! Karipop!

Wednesday, 6 March 2013

Taste Deema's Spice at Relish Deli, Leith

Relish Deli on Commercial Street, Leith will host a delish Deema's Spice sampling session at lunchtime, 7th March, THursday for those smart enough to turn up.

What better offer for lunch can you get?

See you there.

Tuesday, 5 March 2013

Loving the spice

"Just had to drop you a note to say i loved loved loved! your spice mix!
I followed the recipe for the veg curry, oh my god it was so good, so good in fact we ate it 2 nights in a row and my other half  licked the bowl!"

                                                                 Kim Wyser
                                                                 www.medusahair.co.uk (Grassmarket Salon)

Sunday, 3 March 2013

Scallop Curry

I wanted to eat something tasty. Something different - something seafoody but not prawns.
So I made scallop curry.

I proccessed: 1 onion, 3 cloves of garlic, handful of curry leaves, 2 birds eye chillies (quite fiery with 2) and 2 teaspoons of deemaspice.

Then I put in 1 tablespoon of oil into my fave wok and added the paste, turn down the heat and added 400g of scallops mixed it all up for about 2 minutes then added 1 tin of coconut milk. Brought to boil and simmered for about 4 minutes. Added a squeeze of lime juice. (about 2 tablespoons or so)

Chopped up 200g of pak choi and added that in at the very end - takes a minute or so for pak choi to cook.

Here's what it looked like cooking in my wok.

Now only have to wait till suppertime. Boo!
(I have been sneaking my little teaspoon into the wok and it is deeeelicious!)

Coronation Chicken a la DeemaSpice

I have never had coronation chicken. 

Not sure why. 

So I really am not sure if my little experiment today is better than others. But it tastes bloody good!

I based it on Heston Blumenthal's recipe from Waitrose.

200g chicken chopped and griddled. Flavoured with a dash of worcestershire sauce.
Mixed in a teaspoon of Deemaspice into the last dregs of mayo that we had - about 2 dollops worth I think.
Crushed a small bag of roasted cashewnuts.
Mixed in the spiced mayo, cashewnuts and chicken.
(Didn't use anchovies as I dislike them.)

Will be serving it tonight with salad, rye bread and chillie jam from Harvey Nicks.