Monthly Archives: April 2014

Devilled Mushrooms



1 Pkt Mushrooms (torn into strips), 2 large onions (cut into circles), 4 green chillies (cut length-wise), 1 tsp ginger (cut finely), ½ tsp Mc Currie garlic paste, 2 tsp Mc Currie chillie paste, 1 tsp tomato sauce, Salt to taste, ½ tsp Mc Currie mustard seeds, ½ tsp sugar, 1 tsp Mc Currie curry leaves, 1 strip Mc Currie rampe, 1 tbsp Mc Currie maldive chips oil for frying.


In a pan heat the oil and fry the ginger, garlic, curry leaves and rampe. Thereafter add the mushrooms onions, green chillies , Maldive fish chips and mustard seeds and mix well. When the mushroom mixture is well fried, add salt, sauce, chillie paste and sugar. Mix well and take off the fire. This dish could be consumed with rotti and bread for dinner.


Chicken and Chickpea korma

Ingredientschicken chickpea korma

350g/12 oz skinless boneless chicken
2 tbsp vegetable oil
2 onions, peeled and cut into wedges
2-4 g Mc Currie garlic cloves, peeled and chopped
2-3 tbsp Korma curry paste
1 tsp Mc Currie garam masala
½ – 1 tsp ground Mc Currie cloves
450ml/¾ pint chicken stock
225 g/8 oz ripe tomatoes, peeled and chopped
400g/14 oz can chickpeas drained and rinsed
4 tbsp double cream
6 spring onions trimmed and diagonally sliced.
Indian style bread to serve

Cut the chicken into small strips and reserve. Heat oil in a wok, add the chicken and cook for 3 minutes, while constantly stirring. Remove and reserve. Then add the onions and garlic to the pan and fry gently for 5 minutes. To the onion and garlic mixture add the curry paste, garam masala and ground cloves and 01cook for 2mins while stirring. Add the chicken back to the pan and stir well. To the chicken, add the remaining tomatoes and chickpeas and bring to boil. Reduce and simmer for 15-20 minutes or until the chicken is cooked. Add the cream and stir. Place into a warmed serving dish, sprinkle spring onions and serve with Indian style bread.

Why Mc Currie Brand of Spices are a household name locally and internationally..?

McCurrie_secretsMc Currie brand of spices are produced at our Factory in Makumbura Pannipitiya under stringent quality measures.

We have throughout the years packed unadulterated and contamination free whole/ground and blended spices, including curry powders. Our range of products has extended, over the years, in to ready-to-eat jar products, which are favourites among our clientele and no doubt proves the quality of the products.

Our quality is ensured in processing the product using modern machinery under the eagle eyed supervision of trained food technologists. The reason for our increased clientele is the high quality and consistent standards maintained by our laboratory.

Our raw materials are purchased from the most reliable of sources.

Processing commences with the fumigation of raw materials. The materials are stored under the highest hygienic conditions, with regular quality checks.

Our Machinery used in the process have been carefully chosen and designed by world renowned machinery suppliers for the packing of whole, ground and blended spices and the filling of ready-to-eat bottled products. Our machinery is continually upgraded to meet the norms of modern technology.

Sophisticated cleaning and classifying machines are used, metal impurities are magnetically removed, followed by removal of dust and other impurities. The classifier removed any other dissimilar material to the product. The de-stoner very efficiently separates stones and other grit.

Ongoing quality checks are a daily necessity and are made to grade the products for packing as a whole spice or pass it on for roasting and grinding as necessary. Roasting enhances flavor and aroma. This is done under controlled conditions to ensure the traditional exotic flavours.

Special Grinders uses disintegrators designed to permit powdering of spices without metal to metal contact. Its high capacity chamber induces air and eliminates any heating of the product, preventing any deterioration of volatiles or essential oils. Thus the product retains pungency, flavor, taste and aroma.

Blending of spices and curry powders are done to suit consumer taste and specifications on a high efficiency line of machinery.

Our packing is of high class and we resort to stream-lined packing machinery and the very popular vacuum packing process.

For all of what we have said above to be put on the right track, we are proud of our employees who work with dedication and commitment to bring you, our customer, the Spice of Life that is Mc Currie.

Ash Plantain Curry (Alu Kehel Curry)



2     ash plantainsgreen banana curry
1/4  cup oil
1/4  cup milk (coconut or dairy)
2     tbspns Mc Currie unroasted curry powder
1/2  tbspn Mc Currie mustard
1     tspn Mc Currie turmeric
1     onion
Salt to taste
1     tspn sugar
1     tbspn lime juice (or vinegar)


Skin the ash plantains. Cut the banana into thin slices and
fry in oil until a light brown color. Once fried, place the slices on paper towels to remove any excess oil.
Add milk, curry powder, mustard, turmeric, onion, salt, sugar and vinegar into a pot and on a low flame bring to boil at low heat. Add the fried banana and cook for 2 minutes on a low flame.

Beef Steak


450 g rump steak

2 onions

75 ml Mc Currie spicy vinegar

1 tsp Mc Currie salt

1 tsp coarsely ground Mc Currie pepper

10 ml oil, a handful of Mc Currie curry leaves

2” piece of Mc Currie cinnamon quills or  t-bone steak½ tsp Mc Currie cinnamon powder

1 tsp ground Mc Currie mustard seeds

100 ml stock

1 tsp sugar

5 tsp Mc Currie chilli powder


Slice the beef into 50 mm slices. Make onions rings with 1.5 onions and chop the remainder. Mix together the vinegar, salt and pepper in a bowl and marinate the beef for one hour. Heat the oil in a frying pan and when hot add the curry leaves, chopped onion and the cinnamon. When fragrant add the beef and marinade. Cover the pan and cook over a low heat till the beef is tender. Remove the beef and set aside. Add the onion rings to the pan and stir fry for a couple of minutes. Add the mustard stock , sugar and chilli powder and mix well. Put back the beef slices and cook for about half an hour.

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