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: email@example.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, 20 December 2013
Last night we got an email saying they needed to find Deema's spices to tide them through the festive period. I think on that absoultely brilliant note - we wish everyone a merry season as we close for 2013.
See you in 2014.
Monday, 11 November 2013
Saturday, 9 November 2013
It did put us down and there wasn't much enthusiasm. But hey we'll just use the trusted but limited VISA and fly by the seat of our pants.
So no more radio silence, doom and gloom and cursing banks - well, bank cursing will continue.
We are back.
And we have been busy. There is a new Christmas giftpack. Hopefully unveiled this weekend. So watch out Deema's back in town!
Thursday, 26 September 2013
Wednesday, 31 July 2013
Monday, 29 July 2013
Yet it's a simple fact that even the most taste-conscious supermarket can't compete for tastiness with local fruit and vegetables that are allowed to ripen naturally, for longer - attached to a plant in the soil, rather than being kept fresh in any super/instant freezing/refrigeration process. Why do we know this? When we cook up samples with veg from Tattie Shaws, people comment on the veg, as well as the spices. Natural freshness makes a big difference. But if we don't support this difference, it may be lost forever to more convenient processes.
Supermarkets can do something about this and promote 'slow food', i.e. food that costs less in carbon. (Here's a line for them: 'Less carbon, but much more taste'.) We can do something too. Yes supermarkets are convenient, but lets get our Sunday or any special meal veg from a local grocer with connections to local farmers.
Good quality naturally fresh local food doesn't have to be expensive either. In Edinburgh we have a great charity called Edinburgh Community Food who carry out training, cooking lessons and make great tasting locally grown vegetables available to people who find it difficult to have a healthy diet. So some of our most vulnerable citizens get the best at a low cost. They also make this available from the website for us to order, here.
Now that's a positive way to promote good health.
Wednesday, 24 July 2013
Friday, 19 July 2013
It's the most amazing, proper old fashioned delicatessen, packed to the brim with everything tasty you could ever imagine. We're really proud to be included. It was great to see Wayne's face light up as he tasted my sample and said "Yeah I'll take what you have". Lovely people. Wish I'd brought more.
Thursday, 4 July 2013
How else can we continue to help our fine foodie friends experience authentic, sophisticated and extremely tasty Sri Lankan curries?
We will be back on the 12th of July, all the keener, obviously.
Monday, 1 July 2013
Saturday, 29 June 2013
"It was great" said one from the wilds of Devon. "Tasted lovely, and I didn't have to bring loads of other spices." It's just the thing we like to hear. Yet we stand in awe and admiration at some foodies' talents with the camping stove.
Next stop North Pole. Come on campers!
Saturday, 15 June 2013
Thank you everyone at Henderson's Hanover Street Edinburgh and all my happy customers and samplers of Deema's Spice potato curry. What a great couple of hours. Sorry I ran out of samples so soon!
More samples will be available Tuesday lunch.
Thursday, 13 June 2013
I tried this by bringing a quickly cooked-up potato curry to my friend's homewarming barbie, instead of the usual bottle of plonk. Everyone loved it. In fact, they went on about my contribution more than the sausages.
Yes, you heard it here folks - veg curry was more popular than meat at a barbecue. Then people kept thrusting glasses of wine in my hand and the details become a bit hazy. The things we do in the name of the cause.
Potato curry is easy. Just follow the instructions on the packet. Remember, brown the potato in the curry powder first before cooking it in a quality tin of coconut milk. Have a good weekend.
Monday, 10 June 2013
250g of pistachios - give it a couple of bashes so you have some small bits
1 tbs of honey
1 tsp of crushed cumin
2tbs of coarse ground black pepper
1 tbs of chillie
Left over white wine and a splash of soya sauce
And pork. I used a 1.2kg leg which I cut up and trimmed the fat,
Mix all the ingredients and rub into pork chops. Marinate for at least an hour - more if you have the time. Then fry when ready. Add the wine and soy sauce and let it simmer. Leave some of the nutty mixture for serving.
Spinach, left over choi sim and halved some cherry tomatoes for colour.
3 cloves of garlic chopped
1 x Coconut milk tin
2 tbs Deema's Spices
Fry the garlic, add the leaves and tomatoes, 2 tbs of Deema's Spices and coconut milk.
Let it it boil then simmer till you are happy with the taste.
Rubbed salt and the cumin (yes crushed too much!) into the skin and roasted it. Delicious. I ate most of it.
Monday, 3 June 2013
Sunday, 2 June 2013
Finally made hoppers! Whoop whoop! Thanks to a pan that came all the way from Sri Lanka. Can't make hoppers without this pan as I tried a month ago. Epic fail.
After a few disasters this time mainly due to over enthusiasm hoppers were made. The 15 year old said the sambol that goes with hoppers was too hot for him.
So I said make something and left him to it.
He gets out a tuna tin - we are not very pc in our house. Chops an onion, 2 cloves of garlic, some spring onions, baby tomates puts them all in a pan with the tuna and adds 2 pinches of Deema's Spice.
Yummy and that is now another dish he can make along with a fried egg.