Category Archives: Sri Lankan

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.


Lotus Root



225 grm lotus root, 2 tomatoes, 2 fresh green chillies, 25 grm, red onions, a handful of Mc Currie curry leaves, ½ tsp Mc Currie salt, 250 ml thick coconut milk, ¼ tsp Mc Currie chillie powder, ½ tsp paprika, 50 ml oil, 1 tsp Mc Currie curry powder


Wash well and cut the lotus roots into small pieces. Slice the tomato after washing it along with the chillies and onions. Place the lotus root in a pan and add the tomato, chillie, curry powder and paprika and cook for 10 minutes. In a frying pan heat the oil and when sizzling, add the onions and fry till transparent. Pour in the lotus curry, add the curry powder and cook for a further 2 minutes.

Drumstick Curry – Murunga Curry



500 g drumsticks, skinned and cut into 5 cm long pieces, 2 tbsp Mc Currie unroasted curry powder, 1 tsp Mc Currie turmeric powder, 1 tsp Mc Currie fenugreek seeds, 1 onion (chopped) 2 green chillies (sliced thinly) 2 cloves of garlic or ½ tsp Mc Currie garlic paste, 1 tbsp Mc Currie curry leaves, 1 ½ cups 1st extract of coconut milk, juice of 1 lime, salt to taste.


Cut the drumsticks and mentioned and remove the fibre from the skin. Set aside. In a saucepan combine the unroasted curry powder, turmeric powder, fenugreek seeds, onions, green chillies, garlic paste, curry leaves. Place this on medium heat and keep stirring all the time, until it begins to boil. Gently add the drumsticks to this and stir. Let it simmer for about 15 minutes on a low flame. Add salt and lime to taste.

Hot Meat Curry ( Beef Curry )

Hot Beef CurryIngredients

500 g beef, 1 tsp sweet cumin seeds, 1 tsp coriander powder, 1 ½ to 3 tsps Mc Currie unroasted chillie powder, 1 – 2 tspn Mc Currie dark roasted curry powder, 1 Mc Currie cloves, ½” Mc Currie Rampe, ¼ to ½ tsp Mc Currie pepper powder, 1 – 1 ½ tsp Mc Currie salt, ½ pint first and second extracts of coconut milk, 1 tsp Mc Currie cumin powder, 5 red onions (sliced), ½ tsp Mc Currie fenugreek seeds, ½ tsp Mc Currie ginger powder, ½ tsp Mc Currie garlic paste, 2 Mc Currie cardamoms, ½” Mc Currie cinnamon quills, 1 tbsp Mc Currie curry leaves, 2-3 dessert spoons oil.


Wash and cube the meat against the grain. Add the powdered ingredients, except oil, liquid, garlic, ginger, onions and curry leaves and mix well. Heat the oil until very hot, add garlic paste, ginger paste, onions, curry leaves and rampe and fry for 1 to 2 minutes. Add the meat with the spices and toss or stir until slightly browned. Add the coconut milk and bring to boil. Immediately, reduce the heat and simmer until tender.

“MC CURRIE” Brings out the Curry in a Hurry That Is MASALA


masala range

Lanka Spice (Pvt) Ltd (LSL), brand owners of the famous culinary delight “Mc Currie” keeping in mind the busy housewife, launched its Masala range at the Pro-Food Exhibition last Friday. Masala is a spice mix and that’s exactly what Mc Currie has done to turn out a mouth-watering, taste bud tantalizing product. The Masala range consists of curries for chicken, Fish, Prawn, Mutton/Beef and Squid (Cuttlefish). They are packed in jars and come only as pre-cooked gravy with no meat or fish in it. With the ever soaring demands of the food industry, both locally and globally, LSL in collaboration with the Singapore Institute of Standards and Industrial Research (SISIR) have produced this superior product. The SISIR team worked tirelessly over 6 months, testing and trying out the curries, to finally emerge with a unique concept of serving curries to be cooked at home in a matter of minutes.

The response from visitors to the Pro-Food Exhibition was encouraging and in conclusion it was a resounding success. Each time a demonstration was conducted the visitors would flock to get a glimpse of the preparation being made and taste its flavor. The chicken and fish gravies were the most popular.

As the processed food industry moves forwar Add Mediad and customer demands increase, Mc Currie has been compelled to enhance its product range with new products.
Mc Currie’s journey to turn out the Masala range was not an easy one, as a vast amount of work and patience went into bringing out the best for its customers. The formulated product was then sterilized, canned and sealed and kept for a period of about 1 year for testing for keeping qualities. Deterioration of quality was not noticed.

The Masala’s are unique instant curry concentrates that can be reconstituted in your kitchen. All you need is the rich spicy gravy in the bottle and the recommended quantity of chicken, fish, prawns, mutton/beef or squid (cuttlefish) and you are ready to serve an authentic sumptuous curry at home. It’s easy and less time consuming and fits the bill of a tired housewife, who usually rush home to prepare a meal for her family.

The curry mix is unique as you don’t need to add accompanying ingredients, as all ingredients such as tomatoes, vegetable oil, onions, ginger, garlic, mixed spices, chilli powder, lemongrass, salt and pandan leaves are within the gravy. The taste of these curries is delicious and mouth-watering.

The ready-to-eat food market is growing in leaps and bounds and people look for suitable foods as lifestyles change. In this background, the demand for authentic ready-to-eat-food sold in jars is increasing, which is why Mc Currie has gone on to add the Masala gravies to their domain. Soon, Mc Currie will market these products island-wide through supermarkets, but presently available at Mc Currie Showrooms at Maya Avenue, Colombo 6 and at Makumbura, Pannipitiya.

Pumpkin Black Curry (Wattakka Kalu Pol Maluwa)

IngredienWattaka Kalu Pol Maluwats

200 g Wattakka (Pumpkin), 1 ½ tsp Mc Currie dark roasted curry powder, 1 tbsp Mc Currie maldive fish chips (finely powdered), 30 g red onions (sliced), 3 fresh green chillies (sliced), 1 ½ cups thick coconut milk, 1 tbsp raw rice and 1 tbsp scrapped or grated coconut (Roast these two ingredients together), ½ tsp Mc Currie fenugreek seeds, 1 tsp Mc Currie roasted chillie powder, 1 tbsp Mc Currie curry leaves, 1” piece Mc Currie rampe, 1” piece Mc Currie cinnamon quills, salt to taste.


Clean the pumpkin, cut into pieces and wash well. Except for the thick coconut milk and raw rice and scraped coconut paste, add all the other ingredients, mix well and boil. Add the ground raw rice and coconut paste to the thick coconut milk and mix well. Add this to the pumpkin and simmer on a low flame.

Spicy Beef Curry


1 kg topside beef, 2 tbsp Mc Currie dark roasted curry powder, 2 tsp Mc Currie unroasted chillie powder, 1 large onion (chopped), 1 tsp Mc Currie turmeric powder, 4 cloves garlic or 1 ½ tsp Mc Currie garlic paste, 1” piece ginger (finely chopped), 1” piece Mc Currie cinnamon quills, 1” piece Mc Currie rampe, 1 tbsp Mc Currie curry leaves, 4 fresh green chillies (sliced), 2” piece lemongrass (thinly sliced), 250 g tomatoes (chopped), 2 tbsp tomato paste, 2 cups thick coconut milk or 1 tin canned coconut milk, 2 tbsp vegetable oil, 2 cups water, salt to taste.


Cut beef in to cubes and marinate in salt, turmeric powder and chillie powder for one hour. In a medium heavy based pan, heat the oil and fry onions until golden brown. Add ginger, garlic and tomatoes and tomato puree and cook until sauce is thick and tomatoes tender. Add curry leaves, lemongrass and rampe and cook until ingredients are fragrant. Reduce flame and add marinated beef, mixing well. Make sure that the sauce is coated around the meat. Add water and simmer until meat is almost cooked. Add coconut milk and dark roasted curry powder. Increase heat, add salt and simmer for 20 minutes or until meat is cooked.

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