Salmon Badun


1 tin salmon, 2 big onions (sliced finely), 5 green chillies (sliced finely) 3 cloves garlic (sliced finely), 1 ½ tsp Mc Currie crushed pepper, 1 tbsp Mc Currie crushed chillie, ½ tsp Mc Currie fenugreek seeds, 2 tbsp Mc Currie curry leaves (chopped finely), juice of 1 lime, Mc Currie salt to taste, 2 tomatoes (sliced),½ tsp Mc Currie mustard seeds, Oil for frying.


De-vein the salmon and break up into small pieces. Add the crushed pepper, fenugreek seeds, salt and lime and mix well. Set aside. In a wok heat the oil. Add the tomatoes, onions green chillies, garlic, curry leaves, mustard seeds and crushed chillies and sauté on a low flame, until the onions are a light brown colour. Add the salmon mixture and mix well until the onion mixture is well distributed. Saute once again on a low flame and take off the fire.



Mutton Rolls



500 g boneless finely chopped mutton, 2 tsp Mc Currie ginger paste, 1 tsp Mc Currie unroasted chillie powder, ½ tsp Mc Currie turmeric powder, ½ tsp Mc Currie coriander powder, oil for cooking 2 green chillies (finely sliced), 1 tbsp Mc Currie curry leaves, ½ tsp Mc Currie pepper powder, 2 small onions (finely sliced), coriander leaves.

In a little oil, fry mutton ginger paste, chillie powder, turmeric and coriander powder till mutton turns brown. Then pressure cook it for about 20 minutes. On a griddle, heat two tbsp oil and add the green chillies, curry leaves and the meat with about half tsp pepper powder. Roast till the mutton is fairly dry. Add onions and coriander leaves and roll the meat into freshly made paratas.

Fish White Curry




500 grms fish, ½ cup water, 1 level teaspoon Mc Currie Turmeric Powder, 1 teaspoon Mc Currie Chillie Powder, 6 red onions sliced, 2 green chillies sliced, ½ large coconut (about 3 ½ cups milk) 2 dessertspoons salt water, 1 large piece of Mc Currie Goraka (smashed), ¼ teaspoon dill seeds, 1 sprig curry leaves, ½ lime



Wash the fish well in fresh water with a drop of lime juice. Add all the ingredients other than the coconut milk and lime juice. Cover and boil till the gravy is absorbed. Pour in all the coconut milk,. Gently keep stirring the curry to avoid curdling.When it starts boiling add the lime juice. Remove from fire and stir a little longer before covering. This prevents curdling.


Dhal Curry




100 g Dhal, 5 red onions (sliced finely), 4 green chillies (2 sliced finely and two sliced lengthwise), 2  Mc Currie dried chillie (broken into rough pieces), 1 clove garlic, 2 tbs coconut oil, 2 tsp Mc Currie curry leaves or ½ tsp Mc Currie Curry Leaf Powder,, 0.5 tsp Mc Currie Chillie Powder, 0.5 tsp Mc Currie turmeric powder, 0.25 tsp Mc Currie Unroasted Curry Powder, 1 cup thick coconut milk and 1 cup thin coconut milk, ½ tsp  Mc Currie Mustard Seeds, 1 tsp Mc Currie salt.



 Wash the Dhal and soak for about 20 minutes. Drain the water and add half the chopped onions, finely sliced green chillies, garlic, curry leaves, chillie powder, turmeric powder, unroasted curry powder and salt to taste. Add the think milk and boil on a medium flame, until the milk is absorbed and the dhal is tender. Add the thick coconut milk and simmer for 5 minutes on a low flame. In another pan, add the oil and the balance red onions, green chillies sliced lengthwise, a few curry leaves. When the onions begin to turn a light brown, add the chopped dried chillie and mustard seeds. When the mustard seeds begin to pop, turn in the dhal mixture and stir well. Let the curry simmer on a low flame for about 2 minutes.

Thick Chicken Curry




1 ½ kilos Chicken, 1 ½ coconuts scrapped (2-3 cups thick milk and thin milk) 3 dessertspoons vinegar, 6 dessertspoons salt water, (Roasted and ground: 3 dessertspoons Mc Currie Chillie Powder,1 ½ dessert spoons Mc Currie Curry Powder), 3 green chillies sliced, 8 red onions sliced, 2 bulbs garlic, 1 small piece of ginger chopped, 2” piece Mc Currie Cinnamon, 2 Mc Currie Cardamoms, 2 Mc Currie Cloves, 2 teaspoons Mc Currie turmeric powder, 1 dessertspoon Mc Currie Tamarind squeezed in water, 3 dessertspoons coconut oil, a piece of rampe, sera and two springs curry leaves, ½ teaspoon Mc Currie Dill Seeds, 1 Dessertspoon Mc Currie Roasted Curry Powder.


Clean, joint and wash the chicken. Mix the roasted chillie and curry powder, turmeric, vinegar, salt, garlic, ginger, green chillies, sera and spices. Mix in all the coconut milk. Temper the mixture with coconut oil, dill seeds, curry leaves, rampe and onions. Cover and boil. When curry boils well, stir twice or thrice and keep it open. Mix in the tamarind juice and cover and let the curry simmer for a while. Add juice of half a lime. Stir and remove from fire, spread the roasted curry powder and cover till required.


Beef Ambul



450 grms beef, 25 g Mc Currie Tamarind, 75 ml water, 5 tsp Mc Currie Pepper Powder, 1 tsp salt, 2 tsp Mc Currie Turmeric, 2 cm Mc Currie Cinnamon stick, 2 cm lemongrass


Wash and cut the beef into 2 cm cubes, mix tamarind with water and remove seeds, place tamarind water in a pan, add chillie powder, pepper powder, salt turmeric, cinnamon stick and lemon grass and mix well, add the beef cubes and simmer over a medium heat until the meat is tender and the gravy has thickened.

Our “Success” Story


Lanka Spice (Pvt) Ltd was established in 1984 with a handful of employees. From the inception the Company looked to produce spices and spices powders of high quality, procuring them from overseas and local suppliers, who had to meet the stringent norms set by the Company with regard to quality.

The “spice” journey of Lanka Spice was not an easy one, as we had to face severe competition. Over time, our brand “Mc Currie” became a household name our housewives trusted and they continue to patronize our products.

Our plant at Makumbura, which is the “birth place” of our expanded Company, deals with the procuring and packaging of spices and spice powders for distribution among leading supermarkets islandwide. Our newly acquired plant, with state-of-the-art technology in Nalanda Industrial Estate in the Matale District of Sri Lanka, exclusively deals with the ready-to-eat jar products.

Our successful journey into Sri Lanka’s spice industry, which now is over 30 years old, has rewarded us with the prestige of becoming the country’s leading spice manufacturer, renowned for its quality and reliability. Until the dawn of the late 80s’ small time traders in the hub of Pettah dealt with spices. Lanka Spice ventured out by bulk purchasing in a systematic manner of sorting, grading and packaging, which finally opened our doors to processed and value added spices, under strict quality methods. These items today occupy a special place in the country’s kitchens, due to the reliability, safety and quality of each of the products.

“Mc Currie” the brand name of our products brings out the best in spices, spice blends, curry powders, ready-to-eat jar products, baduns, chutneys, sambols and the newly introduced Masala range of Pre-Cooked Gravies, for Squid, Fish, Prawn,Mutton/Beef and Chicken.
Our quality standards are maintained at all stages of processing, as we use only the highest grade of spices. “state of the art” technology and production machinery, modern packaging and technology that maintains aroma and flavor. Our modern laboratories are manned by qualified food technologists, who conduct rigid testing methods on all our products. All these are plus points place “Mc Currie” products on the highest pedestal of the spice industry in Sri Lanka.

“Mc Currie” is HACCP and ISO 22000:2005 certified.

We develop and maintain our food safety assurance programme based on the internationally accepted principles of IOS 22000.

To put it in a simple and understandable language HACCP (known as Hazards Analysis and Critical Control Points) is a widely recognized and used product safety management method in food manufacturing, processing, treatment and service organization. The implementation of HACCP is a legal requirement for the food industry in many countries worldwide.

HACCP certification is necessary for the food manufacturing industry, as food poisoning germs such as Salmonella, Coliform, Reisteria and Camfilobacter are being detected frequently in food in Sri Lanka. This is why “Mc Currie” insists from its suppliers certification from a reputed independent surveying company from the country of import, that the products imported are free from these food poisoning germs.
We are guided by the Sri Lanka Standards Institute (SLSI) on our food safety assurance programme with periodical audits carried out by Officers of the SLSI, Annual Registration and Re-certification after 3 years.

We have always kept our cusstomers in mind in providing maximum safety and sanitation of products guaranteed to the highest norms of food safety, so that they can consume our products without fear. Furthermore, our customers can rest assured and select their products from “Mc Currie” range as every one of our products carry the HACCP certification mark.

So sit back and enjoy our products with less anxiety as Mc Currie always adorns your dining tables and tantalizes your taste-buds with the very best products….

%d bloggers like this: