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.
Saturday, 29 December 2012
It is after Christmas where we have eaten too much meat and far too lazy to go to the shops. So I made this curry with stuff I found in my cupboard, fridge and freezer.
2 small red onions - chopped
2 cloves of garlic - chopped
Curry leaves - a handful (optional)
3 1/2 tablespoons of Deema's Spices (needed more as the frozen veg wasn't so tasty I think)
Quarter bag of frozen veg
1 bag of pak choi (optional only used it as it needed to be eaten)
1 tin of chick peas
1 tin of coconut milk
Fry the onions, garlic, Deema's Spices and curry leaves. Add the vegetables, chick peas and pak choi then mix together. Once all the vegetables are covered with Deema's spices, add the coconut milk and half a tin of water. Bring to boil and then simmer for 15 minutes of so. Add salt, pepper and chillie (fresh or dried) if needed.
Use any vegetables and just follow the steps above and I am sure it will be just as tasty.
Monday, 24 December 2012
Pomegranate, basil, rocket and feta salad, spicy butter prawns, game roulade, garlic bread and dim sum various.
Topped up with gin and lovely white wine - it is no wonder I was found snoring on the sofa later in the evening.Now for tomorrow. Hopefully remember the camera!
Thursday, 20 December 2012
Sunday, 16 December 2012
I tried a new tomato rice recipe which was delicious. No left overs!
Fried onions, garlic, one small red chilli (Dave's not keen on too hot curries) and curry leaves, then added chicken, fried tofu and Deema's Spices.
Mixed this around till it was covered in spices then added the coconut milk. Simmered it for 10-15 minutes. Just 3 minutes before I served I added chopped Choi Sim (longer leaves than Pak Choy) into the curry.To add to the fusion theme!
Fried cumin, mustard seeds, small onion, 1 clove garlic, nuts (I used mixed chopped nuts) and curry leaves. Add chopped fresh tomatoes and I also used a tin of chopped tomatoes as I didn't have enough fresh ones. Mixed this together till aromatic and then mixed in the cooked rice and added salt to taste. Garnished with coriander.
I think this would be incredible if made with fresh chillies and made to be hot. Going to do that next time!
Sunday, 9 December 2012
Spice up left over turkey, gammon or whatever meat you are having with Deema's Sri Lankan Curry Spices and have a great Christmas Curry.
Just for the silly season, buy a pack and we will pay the postage (UK only)! Or why not buy 2 for £5. They make great stocking fillers or presents to neighbours, friends, in-laws, family etc
Friday, 7 December 2012
It is the Wonderbag. I really can't wait to use it. Doesn't it look fab? I bet it will draw more comments then my spices when we sell at the next fair. Need to gather up courage to do another one now.
And really the best thing about this super wonderbag is that I know that a lady/family in Africa has got one too thanks to my buying one. More about Wonderbag.
Tuesday, 4 December 2012
As officially broadcast by the BBC: Sri Lankan curry and spices wins! Of course, our Deema's Spice is even better than his. He missed things.
But now you know what to do with your left over turkey - order our spices quick.
The great thing is, all the food looked tummy grumblingly good. But Sri Lanka still won. Watch on the BBC iplayer link.
Thursday, 29 November 2012
Someone asked me how long it took to grind the spices for Deema's Curry spices. All of a few minutes thanks to my shiny grinding machine. Short bursts of electricity and voila!
My mum though used this pestle and mortar for when she made
her spices. Isn't it beautiful?
Saturday, 24 November 2012
If you've subsequently left for another country, like us going to Scotland, you'll know that empty feeling that you'll never have that prata morning again. (sob)
The good news is that you can now buy the prata here in most Indian sub-continent supplier shops. Just look in their freezer department.
We've made a few attempts at the sauce using coconut milk and deemaspice. Last one was with lamb mince.
But can some one please tell me the proper recipe?
Wednesday, 21 November 2012
Monday, 19 November 2012
Friday, 16 November 2012
The good news is, in the UK, you can easily buy coconut milk in tins, if it's not in their foreign food section have a look in the baking isle, along with the hundreds and thousands etc. You can also find coconut milk tins in most Asian shops, under their baking section. Costs range from £1 to about £1.60.
Failing that, go online and bulk order hundreds of tins to have with our delicious curry powder ;)
Wednesday, 14 November 2012
Monday, 5 November 2012
Not a perfect science so please feel free to add or change the way you make YOUR curry.
My mother always did.
Sunday, 4 November 2012
All you need is a bird, 4 tablespoons of Deema's curry spices, salt and ground pepper to taste, roughly 50g butter and some leftover white wine.
Preheat the oven to 200C/400F/Gas 6.
Melt the butter, add the spices, salt and pepper and make into a paste. Then spread this spicy paste all over the bird. It needs to cover the bird.
Cover the chicken loosely with foil and roast in the oven for 30 minutes. After 30 minutes, remove the foil, add the white wine and roast for another 20-30 minutes and reduce the temperature to 160C-180C/320F-350F/Gas 3-4.
It's fully cooked when the juices run clear when the bird is pierced in the thigh with a skewer.
Serve with vegetables or salad, bread or rice.
Saturday, 3 November 2012
Beat the egg into a bowl with 2 tablespoons of light soya sauce and a dash of rice wine and leave aside.
In a wok, add the chopped garlic, ginger and mince to the hot oil. When the pork is brown, mix in the spices and the rice. Then add the vegetables till the vegetables are cooked. If it is sticking to the wok, add a little bit more oil. Now add the egg mixture and mix through. Taste and add salt and pepper to taste.
Chop fresh chillies and mix with 3 tablespoons of light soya sauce. Serve this as the hot accompaniment to the fried rice.
PS. You could also use chopped bacon, minced beef or prawns.
Friday, 2 November 2012
Traditional Sri Lankan Pork Curry.
Lets make pork curry!
Serve with rice.