MA's Kitchen Sri Lankan Hot Curry Paste is a fiery blend of spices rooted in traditional Sri Lankan recipes. It takes the work out of building a hot curry from scratch while keeping the bold flavours of a home-cooked dish.
Chilli leads the blend, backed by garlic, garcinia, curry leaves, lemongrass, screw pine (pandan), cumin, pepper and mustard, with palm oil, onion, vinegar, salt, tomato and rice. Garcinia adds the gentle sourness that balances the heat. The paste suits beef, chicken, seafood and vegetables equally well, and MA's Kitchen also uses it for a mushroom curry. Serve the finished curry with rice, string hoppers or fresh bread. For a milder chicken curry, MA's Kitchen also makes a Sri Lankan Chicken Curry Paste.
Ingredients
- Spices & Herbs (Chilli, Garlic, Garcinia, Curry Leaves, Lemongrass, Screw Pine, Cumin, Pepper, Mustard)
- Palm Oil
- Onion
- Vinegar
- Salt
- Tomato
- Rice
Allergens: Mustard.
How to use
Fry sliced onion in a little oil, stir in the paste and cook briefly until fragrant. Add beef, chicken, seafood or vegetables, stir to coat, then pour in coconut milk or water and simmer until cooked. For a Mushroom Curry, add sliced mushrooms after the paste and simmer for a few minutes in coconut milk. Serve with rice, string hoppers or fresh bread.
Made in Sri Lanka by MA’s Tropical Food Processing (Pvt) Ltd, the family company behind MA’s Kitchen, founded in Dambulla in 1985 and the first in Sri Lanka to gain SQF food safety certification. See the full MA’s Kitchen range.
