best before: 4/8/20
Sri Lankan curry (Ceylon curry) is a luxuriously rich, creamy and well spiced sauce.
Much like the Keralan curry in ingredients, it tastes a lot different due to the method of cooking the spices. Each whole spice is individually roasted giving a wonderfully fragrant curry powder that becomes even more complex when it is cooked down with the onions. Add some tomatoes, coconut milk, tamarind and you have the makings of your new favourite curry.
We love this sauce with chicken drumsticks that have been marinated in yoghurt for an hour or so first. It is also great with fish or any combination of veggies.
– Heat: – Medium – 4/10
– 500g of sauce, enough for up to 4 people
– Shelf life: – 3 months
– Suitable for vegetarians/vegans
– Free from gluten, nuts, added sugar, preservatives
Onions, tomatoes, coconut milk, water, bananas, garlic, ginger, cumin, coriander, turmeric, chilli, cinnamon, cloves, cardamom, fennel, fenugreek, mustard seeds, black pepper, nutmeg, curry leaves, salt, tamarind, vegetable oil
Suitable for vegetarians/vegan