Sri Lankan curry

Sri Lankan curry (Ceylon curry) is a luxuriously rich, creamy and well spiced sauce. Much like the Keralan curry in ingredients, it tastes a lot different due to the method of cooking the spices. Each whole spice is individually roasted giving a wonderfully fragrant curry powder that becomes even more complex when it is cooked down with the onions. Add some tomatoes, coconut milk, tamarind and you have the makings of your new favourite curry. We love this sauce with chicken drumsticks that have been marinated in yoghurt for an hour or so first. It is also great with fish or any combination of veggies. The recipe below for mango curry is a regular at Spicymonkey Towers.  

• Heat: - Medium - 4/10
• 475g of sauce, enough for up to 4 people
• Shelf life: - 3 months
• Can be stored in your cupboard, suitable for freezing
• Suitable for vegetarians/vegans
• Uses spices which may contain traces of gluten, nuts, peanuts or sesame

Ingredients: Onions, tomatoes, water, coconut milk, vegetable oil, banana, tamarind concentrate (2.7%), salt, cumin seeds, coriander seeds, garlic, ginger, mustard seeds, fenugreek seeds, long grain rice, turmeric, fennel seeds, ground cinnamon, star anise, black pepper, cardamom, dried cloves, nutmeg, dried bay leaf, chilli powder, curry leaves For allergens, see ingredients in BOLD   Nutrition: Typical values per 100g: Energy 604kj, 146kcal; Fat 12.0g of which saturates 2.8g; Carbohydrates 6.3g of which sugars 3.5g; Fibre 2.5g; Protein 1.8g; Salt 1.4g   Suitable for vegetarians/vegans   Follow this link for a delicious Sri Lankan mango curry recipe: - or see our recipes page for other ideas. https://spicymonkey.co.uk/2020/06/05/sri-lankan-mango-curry/