A fresh flavoured curry made with coconut, lime and mango chutney to produce a quick and flavoursome dish. It can be poured straight over plain boiled rice as many do in the islands of the Caribbean.
Sri Lankan Chicken Curry - A complex dish, made simple, whilst retaining all of it's unique spices producing a vivid array of flavour in a red, caramelised coconut sauce.
Medium heat and light brown in colour with a slight taste of aniseed, similar to those sold at popular Chinese take aways. We have been contacted by a regular user who advises that the addition of Peanut butter ( 2 Tsp for 4 persons ) enhances the flavour.
Bengali Prawn - to be completed!
Sri Lankan Black Curry - A dish that has a darkish tinge with a refreshing sour taste, mainly due to the addition of Kokum and Peppercorns.
A curry that has won many awards yet is still very simple to make, consisting of only 3 main spices. There are also some added ingredients such as soy sauce and fish sauce which are prevalent in surrounding countries such as India and China.
We have formulated this curry for 4 people. An African dish that is easy to make with an outstanding, overall flavour. Can be served with rice, but goes equally well with a tomato salad and chutney.
This is one of my favourites. Deep red in colour and with a peppery taste, it can be a little condensed for some in which case stir in a little water just before completion and garnish with a scattering of coriander leaves.
This is a rather salty, East African Swahili dish that can be used as a side dish or a main vegetarian curry dish.
A curry powder that the British army brought back home to recreate the flavours they had come to love and be accustomed to whilst working in the East during the nineteenth century.
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