Monthly Archives: February 2015

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….


Crab Cutlets



1 ½ cups crab meat, 2 cups mashed potatoes, 5-6 red onions (sliced finely), 5 green chillies (sliced finely), 1 tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, ½ tsp Mc Currie curry leaf powder or 2 tsp Mc Currie dry curry leaves (finely chopped), ½ tsp Mc Currie turmeric powder, 1 tsp Mc Currie unroasted chillie powder, 1 tsp Mc Currie crushed pepper, 1 tsp Mc Currie garam masala, Mc Currie salt to taste, juice of one lime, ½ – ¾ cup finely powdered bread crumbs, white of one egg, oil for frying


Boil the potatoes and mash well. Heat 1 tbsp oil in a wok, add the chopped onions, green chillies, ginger, garlic and curry leaves or powder. Saute until the onions are a light brown. Add the spice powders and sauté well. Add the crab meat. Mix well and cook for 4-5 minutes or until the mixture is dry. Add the mashed potato, lime and salt to taste and set aside to cool. When cool, shape into balls, dip in egg white and coat with bread crumbs. Deep fry and enjoy with Tomato sauce and onion sambol.

Servings: 16

Household Chores a Housewife Should Not Ignore

Housewives of today are a busy lot. Running a household, looking into the needs of the children and most of all their education is taking a heavy toll on the energy of a housewife. However, every detail has to be looked into by the housewife. It is indeed no easy task. The following are some chores which cannot be overlooked by a housewife.




This does not mean, throwing out all your clothes and getting a new set. It means that you empty the contents of your wardrobe and arrange your clothes a new. This you may have done even a month before, but what you should do is remove the clothes to a place where there is sunlight and let them dry out in the sun for a while. It is here that you sort out the clothes you do not wear and put them aside to be given away to a person who could wear them and make use of them. Divide your wardrobe into 4 sections – for clothes you wear often, clothes you wear not too often, clothes you wear for occasions and for lingerie. If you come across old towels cut them in the 3 or four squares and store them for use in the kitchen and for cleaning furniture etc. You will see at the end of this, how much more space you will have in your wardrobe.



It is best that you change your spice bottles, whether they be plastic or tin bottles at least once a year. You could also wash the plastic bottles and dry them thoroughly in the strong sunlight and then refill them with fresh spices. It is best that you have the bottles in a uniform size, as it makes your pantry/kitchen look pretty.




A common occurrence among housewives is that when spice powders are purchased, the new pack is opened and put into the bottle over the existing spice powder, which is about 2 weeks old. It is best to fill the bottles with fresh spice powders. A good example is that you will tend to see the spice powder in the bottle hardening after some time. This is the result of putting fresh spice powder over the old spice powder. Always buy your spices from groceries where goods move fast.



It is indeed a difficult to task to have your fridge switched off for two days! However, it is for the best in the long term. Use a good detergent like Lysol and clean out your freezer and fridge. Especially the freezer as you will find dried up blood from meat or fish, which is a center for bacteria to multiply. Leave the fridge to dry for about two days. Do not close the doors of the fridge, as you need to let fresh air circulate within.



Cut off all overgrown trees and shrubs, as they are a breeding ground for mosquitoes and even reptiles, who can sit snuggly within them. If there is space in the garden dig up new flower beds. At the end of the day, you will see how neat and tidy your garden is. You could then sit out in the night and watch your handy work as the moon spreads its glow on your garden!




It is a very common sight to see a kid’s book shelve laden with books of previous grades. Your kids would not mind them being there, but they would also like to have a neat book shelf, something I guess you could not ask them to do! Mothers should sift through the bookshelf and look for old text books and books that have been used and finished up to the last page. Pack these into card board boxes and given them away to children who could make use of them. Arrange the bookshelf in readiness for a new term and check on the neatness of it once a week. Prompt your child to keep the bookshelf neat the tidy and may be reward him or her for its neatness.

A-Z Guide on How to Store Vegetables without Plastic – Part 3


Green Tomatoes

Store in a cool room away from the sun to keep them green and use quickly or they will begin to colour.







Herbs stored in a closed container in the fridge can be kept up to a week. Any longer might encourage mold.







Keep damp in an airtight container in the fridge.







Leave in an open container in the crisper wrapped in a damp cloth or in a shallow cup of water on the counter (just so the very bottom of the stem has water).






Okra does not like humidity. Use a dry towel to wrap it up and store in an airtight container. Best to be eaten soon after purchase, as it does not store well.






Store in a cool, dark and dry place – Good air circulation is best, so don’t stack them.







Like garlic and onions, potatoes need to be stored in a cool, dark and dry place, such as a box in a dark corner of the pantry. A paper bag also works.






Remove greens (store green separately), so they don’t draw out excess moisture from the roots and place them in an open container in the fridge with a wet towel placed on top.







Store loose in an open container in the crisper.







Spring Onions

Remove any bands or ties and store in the crisper.







Never refrigerate tomatoes. Depending on ripeness, tomatoes can stay for up to 2 weeks on the counter. To hasten ripeness, place in a paper bag along with an apple.

Macaroni and Minced Chicken Mix



750 g Macaroni, 500 g Minced Chicken, 1 tsp Mc Currie Crushed Pepper, 2 large onions (sliced), 4-5 cloves garlic (crushed), 3 tomatoes (sliced), 4 tbsp Pasta Sauce, Oil for frying, Mc Currie Salt to taste.


Boil the macaroni in water and drain in a colander. Separately boil lightly the minced chicken adding salt and pepper. In a wok heat the oil and fry the onions, garlic and tomatoes until the onions are golden brown. Add the boiled minced chicken along with the pasta sauce and mix well, frying lightly for 2-3 seconds. Add the boiled macaroni and mix well until the minced chicken mixture has coated the macaroni.

Take off the fire and serve hot.


An A-Z Guide on How to Store Veggies without Plastic – Part 2



Cut the tops off to keep them fresh longer. Place them in a closed contained with plenty of moisture, either wrapped in a damp towel or dunk them in cold water, every couple of days if they are stored for long.





Will last a while in a closed container in the fridge, but they say that cauliflower has the best flavor the day it is bought.







Celery keeps best when simply placed in a cup or bowl of shallow water on the counter.







Leave unhusked in an open container if you must, but corn really is best eater sooner than later for maximum flavor.







Cucumber should be wrapped in a moist towel and placed in the fridge. If you are planning on eating them within a day or two after buying them, they should be fine left out in a cool room.





Egg Plant

Does fine left in a cool room. Do not wash the eggplant as it is not apt to extra moisture around it. For longer storage, place lose in the crisper.





Store in a cool dark place.







Green Beans

They like humidity, but not wetness and is best stored in a open container.


Dry Meat Curry




1 kg beef, 2 onions, 1/2tsp Mc Currie garlic paste, ½ tsp Mc Currie ginger paste, 1” Mc Currie cinnamon quills or ½ tsp Mc Currie cinnamon powder, 6 Mc Currie cloves, 2 tbsp Mc Currie unroasted curry powder, 1 tsp Mc Currie crushed pepper, 2 tsp Mc Currie chillie powder, 3tbs grated coconut, dry roasted till dark brown, 2 tsp Mc Currie salt, 2 tsp Mc Currie tamarind pulp dissolved in water, 4 cups thin coconut milk, 1 cup thick coconut milk, 3 tbs oil.

Roughly chop one onion and blend with garlic and ginger paste to a puree using a little coconut milk. Place in a bowl with meat cut into large cubes, curry powder, pepper, chillie powder and set aside. Slice remaining onions fry in hot oil in a large pan with cinnamon and cloves until onions are golden brown. Add meat and fry for a few minutes. Then add coconut milk, roasted coconut and salt. Stir and bring to boil. Simmer until gravy is almost dry. Add thick coconut milk, stir well and simmer again until the curry is quite dry.

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