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Sri Lankan Jaffna Curry Powder (Roasted)
Sri Lankan Jaffna Curry Powder (Roasted)
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$5.99 USD
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$5.99 USD
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2 oz,3 oz,6 oz,16 oz,5 lb
Sri Lankan
Jaffna Curry Powder
(Roasted)
Intense, spicy and complex with a depth of flavor
This unique roasted & grounded special spice blend unique to Jaffna, brings out the distinct stronger flavors and fragrances and makes a delicious, flavorful & authentic Jaffna dishes, especially for Chicken, Beef, Goat & seafood dishes.
Jaffna, in Sri Lanka, is known for its own style of spicy cuisine
Ingredients:
Red Chili, Coriander, Cumin, Fennel, Turmeric, Fenugreek, Black Pepper, Cinnamon, Cloves, Curry Leaves, Pandan Leaves.
Simple Goat Curry Recipe:
Mix 16oz Cleaned, small cubed, goat pieces with 3tbsp ‘Roasted Jaffna Curry Powder’, 2tsp lime juice, 1tsp diced garlic, & salt to taste, marinade for a while. Heat 2tbsp oil in a flat open pan , fry 1 sliced onion until brown, add marinated goat including the juices, stir, add ¼ cup coconut milk, Cook on a medium high heat, bring to boil, add 1tsp Indian ‘Garam Masala powder’ & simmer on low heat for 20-25 min, or until gravy is thicker and the meat is tender. Serve with Bread or Rice.
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Jaffna Curry Powder
(Roasted)
Intense, spicy and complex with a depth of flavor
This unique roasted & grounded special spice blend unique to Jaffna, brings out the distinct stronger flavors and fragrances and makes a delicious, flavorful & authentic Jaffna dishes, especially for Chicken, Beef, Goat & seafood dishes.
Jaffna, in Sri Lanka, is known for its own style of spicy cuisine
Ingredients:
Red Chili, Coriander, Cumin, Fennel, Turmeric, Fenugreek, Black Pepper, Cinnamon, Cloves, Curry Leaves, Pandan Leaves.
Simple Goat Curry Recipe:
Mix 16oz Cleaned, small cubed, goat pieces with 3tbsp ‘Roasted Jaffna Curry Powder’, 2tsp lime juice, 1tsp diced garlic, & salt to taste, marinade for a while. Heat 2tbsp oil in a flat open pan , fry 1 sliced onion until brown, add marinated goat including the juices, stir, add ¼ cup coconut milk, Cook on a medium high heat, bring to boil, add 1tsp Indian ‘Garam Masala powder’ & simmer on low heat for 20-25 min, or until gravy is thicker and the meat is tender. Serve with Bread or Rice.
