Category Archives: Vegetarian

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.


The Flavour of Jams


Fruits are tasty and nutritious . Fruits can be turned into salads, chutneys, smoothies, juices and jams. Old and young have an appetite for sweets, although it can be harmful to health. When fruits are in abundance, there are many recipes that can be turned out. We buy jams from supermarkets all the time, but have you stopped to think what a saving it would be and not forgetting the nutritious value it would have in turning out jams at home.

Jams are tasty when spread on bread and butter or even biscuits.

Today at Mc Currie we bring you a few recipes for making jams.


Apple Jam


450 g green apples (peal of the skin and de-stone them), 450-500g brown sugar, juice of one line, water.


Cut the apples in fine strips. Then boil the cut apples in water until soft. Strain the water and add sugar and lime to the apple pulp and once again keep in on the fire and stir all the time until the mixture thickens. Take off the fire, leave to cool and bottle.


Mango Jam


500 g well ripened mangoes, 450 g sugar, 2” piece Mc Currie cinnamon quills, 1 cup water, 1 teaspoon rose essence.


Peal the mangoes and cut into very small pieces. Soak in water for a few minutes, squeeze water out and keep aside. Thereafter, add 1 cup of water, sugar and cinnamon and bring to boil stirring all the time. When the mixture thickens, add rose water and take off the oven. Leave to cool and bottle.


Curried Tomatoes



400 g tomatoes, 25 g onions, 1 fresh chillie, 50 ml oil, sprig curry leaves, 0.25 tsp Mc Currie Fenugreek, 0.5 tsp Mc Currie Cumin Powder, 1 tsp salt, 1 cm Mc Currie Cinnamon , 0.5 tsp Mc Currie Turmeric powder, 0.25 tsp Mc Currie Chillie Powder, 1 tsp Paprika powder, 100 ml thick coconut milk.


Wash and cut the tomatoes into quarters, chop the onion and chillie, heat the oil and stir fry the onions, curry leaves and fenugreek for 2-3 minutes, add the tomatoes, cumin, salt, cinnamon, turmeric powder, chillie powder and paprika powder and cook for a few minutes until tender, add the coconut milk bring to boil and simmer until the gravy thickens.

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.

How to Choose Spices for Meat and Vegetables


Spices and Herbs used in the preparation of meats and vegetables really give a kick in with their natural flavours. Throughout the world meats and vegetables are prepared in different ways. The Asians are known for preparing spicy and hot dishes, while the Western world indulges in mildly prepared good. When we use the word “Mild” it means less spice and chillie and more herbs. The latter uses a lot of herbs in their meal preparations. Herbs come from the leafy portion of a plant and are often used in dried form. However, the herb Basil can be used in fresh form and dried as well. On the other hand spices are found in seeds, bark, roots and in some fruits as well, including vegetation. I guess why herbs are more popular in the West is that they are freely available around the world, while spices are normally found in the Far East and tropical zones.

Spices in Meats

White meat, Red Meat and Seafood all call for a fine mix of spices to really do justice in preparation. Chillie Powder, is the main ingredient in preparations of meats and seafood. The whole chillies are ground into a fine powder and may be used raw or roasted in meats of all kind, including seafood. The dark roasted curry powder gives a unique aroma and is prepared by dry roasting a mixture of coriander seeds, a handful of white or red rice, cinnamon quills, dried curry leaves, peppercorns, cloves, cardamoms, 10-12 whole dried chillies, fennel seeds, fenugreek seeds and Pandan leaves. Once this mixture is well roasted it is ground into a fine powder and stored in an airtight contained. The aroma alone tantalizes your taste buds.

Unlike the ground chillie powder, the roasted curry powder is a dark one. This dark roasted curry powder even thickens the meat and seafood curries, due to its rice content.

Garlic Powder is another ingredient used in preparation of meat and seafood and also in soups and stews. Garlic Powder is also used in barbecuing and grilling. Cumin seeds and fennel seeds are used in the preparation of fish dishes. In short, it is imperative that herbs and spices are used equally to turn out the best in meat and seafood dishes.

Spices and Herbs in Vegetable Curries

Unlike in preparation of meats, vegetable curries call for more turmeric powder. Turmeric is an age old Indian spice an used in Indian preparation of deserts.

In Sri Lanka, turmeric is ground into a powder and used in preparation of vegetable curries. Along with this is used the unroasted or raw curry powder, which is a mix of coriander, cumin, turmeric, cinnamon, fenugreek, sweet cumin, ginger, curry leaf, mustard, cloves, pepper, lemongrass and cardamom, all ground to form a fine powder.

The reason that Sri Lankan preparation of meats and vegetables gives out a tantalizing aroma is due to the fact that all necessary herbs and spices are blended together to create a strong base to bring out the best in culinary delights.

At Mc Currie we go a step further and assist the busy housewife with our Chillie Powders (both roasted and unroasted), Dark Roasted Curry Powder and Unroasted Curry Powder, which is in par with “Grandma’s” method of turning out these powders, which are used in the preparation of meats, seafood and vegetable curries.


Untitled-2 copyIngredients

1 ripe Pineapple, 1 large onion (sliced finely), 3 green chillies (sliced), 1 tsp Mc Currie crushed chillie, 1 tsp Mc Currie curry leaves, ½ tsp Mc Currie turmeric powder, 1” piece Mc Currie cinnamon quills, ½ tsp Mc Currie mustard seeds, 1 cup thick coconut milk, salt to taste, oil for frying and sugar


Pare the pineapple and cut into cubes. Heat the oil in a pan and fry the green chillies, curry leaves, onions and cinnamon. After a while add the mustard seeds. When this mixture is well fried, add the pineapple cubes and temper. Thereafter, add the crushed chillie, turmeric powder and salt and let the mixture fry. Add the thick coconut milk and simmer on a low flame. Add sugar and remove from the fire.

Note: This curry is best eaten with Yellow Rice and even with Plain White Rice.

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.

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