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: firstname.lastname@example.org 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 going to have a tasting session there too, in the coming months, we'll keep you posted.
Friday, 22 March 2013
In one week's time, Deema's Sri Lankan Curry Spices can be found in another great Edinburgh venue for foodies! Henderson's Deli, 92 Hanover Street.
See you there.
Monday, 11 March 2013
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).
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
What better offer for lunch can you get?
See you there.
Tuesday, 5 March 2013
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!"
www.medusahair.co.uk (Grassmarket Salon)
Sunday, 3 March 2013
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.
Now only have to wait till suppertime. Boo!
(I have been sneaking my little teaspoon into the wok and it is deeeelicious!)
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.