Monthly Archives: December 2013


Mulligatawny, which means pepper water, is an English version of a soup that is very common in India. There are many versions out of which most have, curry, chicken and plenty of spices in it. Mulligatawany


500 g breast bones (with beef)
125 g cabbage
125 g potatoes
125 g Bombay onions
125 g carrots
2 tablespoons dhal
8 cups water
1 small piece of Mc Currie ginger
2 bulbs garlic
2 sprigs celery
1 cup coconut milk
2 tomatoes
2 tablespoons Mc Currie tamarind (squeezed in water)
3” piece rampe
A bulb sera
3-4 tablespoons salt water
1” piece Mc Currie cinnamon
1 tablespoon Mc Currie cumin seeds
1 tablespoon Mc Currie coriander
1 tablespoon scraped coconut roasted and ground very
1 teaspoon Mc Currie pepper seeds ) fine
1 tablespoon raw rice )
3 Dry Mc Currie Chillies
2 tablespoons Mc Currie coconut oil or any fat ) for tempering
2 sprigs Mc Currie curry leaves )
4 red onions sliced )


Cut all the ingredients along with the beef breast bones and place in a large saucepan with tomatoes, salt, rampe, sera, Mc Currie cinnamon, dhal, celery and 8 cups of water.

Grind the roasted ingredients to a fine grind and mix with water and the other ingredients. After ½ an hour or more of boiling, add coconut milk and temper with fat or coconut oil, curry leaves, and red onions. Add squeezed tamarind and salt if necessary. A little lime, maybe added if needed.


Curry Leaves And Their Health Benefits

Curry leaves, known as Murraya koenigii, are leaves that grow on the curry tree. These are mainly in South Asian cooking, adding a flavor to that is very distinct to curries. From the name, one might think that curry leaves and curry powders smell and the same, but in fact they are different even though they come from the same root, which is the Kari root. Even though curry leaves are mainly used in curries, they also could be used in many other dishes and condiments such as soups, stews and chutneys.
Health BenefitsCurry leaves

Curry leaves contain elements known as carbazole alkaloids. These elements are known to play in important role in controlling Diarrhea.

Protects Gastrointestinal Tract:
Curry leaves contain an ample source of antioxidants, alkaloids and vitamins. These elements help the body maintain a healthy and functioning digestive system.

Today many people in South Asian countries such as India are suffering from diseases such as diabetes. That diabetes is a disease that is not limited to affecting one organ, but affects several organs. Therefore, there is a high need for it to be controlled. Studies conducted by scientific researchers show that curry leaves are very affective in control diabetes in diabetic patients.

Good eyesight:
Curry leaves are a very good source of vitamin A. Vitamin A is most vital vitamin in maintaining and having good eye sight. Therefore, curry leaves would help a person maintain and obtain good eyesight.

Reduction of the effects of radioactive and chemotherapy treatment:

Today, many cancer patients undergo radioactive and chemotherapy treatment. These forms of treatment are supposed to inhibit and cure cancer patients, but may have severe and unbearable side effects. Research conducted on the extracts of curry leaves show a significant reduction in the side effects of chemo therapy and radio therapy.

Lowers Cholesterol:

According to research conducted in the university of Kerala, India, curry leaves contain certain properties that help reduce the level of bad cholesterol known as LDL.

For more information on spices please visit the Mc Currie website.



Pancakes, also known as flap jacks, were one of the first and easiest items to be cooked on stone and pancakespans, which involved frying of batter. It is one of the earliest forms of bread that man came to love and enjoy. In western cultures it is consumed during breakfast accompanied by a sugary syrup, but in Sri Lanka it is eaten with curry (typically beef curry), during breakfast and dinner.To me the experience of making pancakes is in the constant flipping and catching of the frying batter. But equally important is its exquisite tastes.

1 cup all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon Mc Currie ginger powder
1/2 teaspoon Mc Currie cinnamon powder
1/2 teaspoon baking soda
1/2 teaspoon Mc Currie salt
Pinch of ground Mc Currie cloves
1 cup buttermilk
10. 1 egg
11. 2 tablespoons molasses
12. 1 tablespoon vegetable oil
13. Maple syrup and whipped cream, optional

In a bowl, mix the flour, sugar, baking powder, ginger powder,cinnamon powder, baking soda, salt and ground cloves. In a separate bowl mix the remaining four ingredients which are the buttermilk, egg, molasses and oil. After doing so mix the contents of both bowls together. Lightly grease and heat a griddle till hot, and pour the batter a ¼ cup at a time. Flip the pancake when bubbles start to appear, and cook until the second side turns golden brown. Depending on preference, serve with Maple syrup and whip cream.

Pepper and its health benefits

       Black pepper is one ingredient that is added to every type of recipe that can be imagined by humans. This ingredient was once a form of currency, and offered to the gods. It comes from the pepper plant that is a type of vine that grows 33 feet in length. black

     Pepper is a spice that is native to India that has played an important role throughout the history of mankind. It was not only used to honor the gods, but was also used to pay taxes and ransoms. During these times, in the Middle East, the wealth of a man was measured based on how much pepper he owns. During the fall of ancient Rome, the invading barbarian armies used to be honored by being given black pepper.

Health Benefits

Improve Digestion

       Black pepper helps in digestion by stimulating the taste in such a manner, that it triggers the brain to send a signal to the stomach to produce hydrochloric acid. Hydrochloric acid is essential for digestion of proteins and other essential foods. When the stomach produces insufficient hydrochloric acid, the food may sit in the stomach for long periods of time, which would result in indigestion and heart burn. Lack of hydrochloric acid could also result in the undigested food being passed to the intestines, where it could act as a food source for gut bacteria. Gut bacteria triggers intestinal gas production. Therefore, the consumption of pepper would prevent or reduce intestinal gas.

       Black pepper has also diuretic and diaphragmatic properties. The diuretic property of pepper helps trigger urination, and the diaphragmatic property of black pepper triggers sweating. Both sweating and urination aid in the removal of excessive and toxic substances.

     For more of your spice needs please refer to the Mc Currie website.



Sri Lanka is an Island very well known for its exquisite cuisine out of which its seafood is known to be one of South Asia’s best. There are several local Sri Lankan seafood dishes, which most of them are curries. One of the most common seafood curries is thick crab curry is common and often very spicy. Below is the recipe for seafood curry.


2 or 5 medium size crabs
½ large coconut (2 ½ – 3 cups thick and thin milk)
2 tablespoons chilli powder
1 tablespoon cumin seeds (ground)
2” piece cinnamon (ground)
4 tablespoons salt water
½ teaspoon dill seeds
2 tablespoons coconut oil
1 sprig curry leaves
6 red onions sliced
1 teaspoon Mc Currie vinegar
2 pieces of Mc Currie goraka (ground)
2 sprigs murunga leaves
1 teaspoon Mc Currie roasted curry powder


Remove the large claws and the external shell, and wash. Cut the crab body in half Wash and add the claws. Mix in the saffron, chilli powder, Mc Currie cumin seeds ground, salt, Mc Currie goraka, Mc Currie vinegar, Mc Currie green chillies and half the red onions sliced. Pour in all the coconut milk.To temper the mixture, heat the oil and add the Mc Currie dill seeds, Mc Currie curry leaves and the remaining red onions. When fried, add the prepared mixture and cook till oily, stir occasionally. When the curry is half cooked on a low flame, add the murunga leaves (optional). When the correct consistency is obtained, stir well and place away from fire and add1 teaspoon of roasted Mc Currie curry powder.

Mango Chutney

   Mango Chutney is a condiment that is widely consumed in Sri Lanka. Its origins come from the land of India, from where it was imported to Western Europe in the 17th century. In Western Europe chutneys in general were commonly referred to “mangoed” fruits and vegetables because, the most common fruit used in sweet chutney is mango.

    Similar to jams and jellies, Mango chutney can be consumed with biscuit as an afternoon snack or for breakfast and dinner with bread. It is also consumed as an accompaniment to main courses during lunch and dinner.

Mango ChutneyHealth benefits of Mango Chutney

        The majority of the health benefits of mango chutney come from the mango fruit, which is known for the following health benefits:

1.       Prevents Cancer

2.       Lowers Cholesterol

3.       Clears the Skin

4.       Eye Health

Prevents Cancer

   According to research mango’s contain antioxidants. These antioxidants are found to protect a person from certain cancers such as colon cancer, leukemia, breast cancer and prostate cancers. There the consumption of mango chutney would prevent against cancers.

Lowers Cholesterol

   Mango is known to contain high levels of fiber, pectin and vitamin C, which are known to fight bad cholesterol. Therefore, mango chutney would help prevent bad cholesterol from accumulating.

Helps clear acne

    Mangoes when consumed can help fight against acne and eliminate pimples. Therefore, as a result mango chutney will help fight against pimples, making ones skin clearer and healthier looking.

Healthy Eyes

  Mangoes are known to contain a heavy supply of Vitamin A. According to research, one cup of mangoes contains about 25% of vitamin A. Vitamin A helps to prevent night blindness. As a result mango chutney would contain a lot of vitamin A, which would help prevent night blindness.

For further inquiries about our spices please refer to our McCurrie website.

Spicy Pumkin Soup

      Spicy pumpkin soup is a deliciously comforting soup that is very creamy in nature. In the United States of America, this soup is consumed during Thanksgiving, which is celebrated on the last Thursday of the month of November. In Sri Lanka, this soup is consumed on special occasions and is referred to as wattakka soup. Below is the recipe for spicy pumpkin soup.

pimpkin spice


  1. 4 Tablespoons of unsalted butter
  2. 2  medium yellow onions, chopped
  3. 2 teaspoons minced garlic
  4. 1/8 to 1/4 teaspoon crushed red pepper
  5. 2 teaspoons curry powder
  6. 1/2 teaspoon Mc Currie coriander powder
  7. Pinch ground cayenne pepper (optional)
  8. 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
  9. 5 cups of chicken broth (or vegetable broth for vegetarian option)**
  10. 2 cups of milk
  11. 1/2 cup brown sugar
  12. 1/2 cup heavy cream


       Using a 4-quart saucepan, melt the butter over a medium-high heat flame. Add onion and garlic, and for about 4 minutes cook well until soft. Add spices and stir. Cut the pumpkin into small cubes and add to the butter mixture along with 5 cups of chicken broth. Blend mixture. Heat the mixture to a boil, reduce the heat and leave it to simmer for 10 to 15 minutes. Transfer the soup mixture into a processor or blender, cover tightly and blend until soup has a smooth creamy appearance. Transfer the soup into a saucepan and on a low heat adds brown sugar and mix. While stirring a add milk and cream. Adjust the seasoning level according to preferred taste.

When serving in bowls, sprinkle with toasted pumpkin seeds.

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