Sri Lankan Black Curry with Lunu Miris
In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their ubiquitous curry powder particularly intense in colour and flavour. Here we're using the curry powder to make a rich curry - which is also tangy from the use of tamarind and kokum.
In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their ubiquitous curry powder particularly intense in colour and flavour. Here we're using the curry powder to make a rich curry - which is also tangy from the use of tamarind and kokum - and serving it with a fiery chilli sauce known as lunu miris.
Description | In Sri Lanka it’s common for spices to be darkly roasted before being ground which makes their ubiquitous curry powder particularly intense in colour and flavour. Here we're using the curry powder to make a rich curry - which is also tangy from the use of tamarind and kokum - and serving it with a fiery chilli sauce known as lunu miris. |
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Spices Included | Kokum: kokum May contain traces of celery and sesame Allergens are listed in CAPITALS |
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Product Rating (1):
A first time for me trying Sri Lankan food, I'm a big fan of coconut so this was a great recipe for me! I got this kit back in 2017 so the recipe isn't actually available in the search any more. It was actually a Sri Lankan Coconut curry with Lunu Miris. We substituted the fish for tofu to make it vegetarian. The Lunu Miris was fiery and delicious when accompanying the roti. A relatively simple but very flavoursome meal.
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Wow everything looks veg-tastic!! The delicious flavours in this recipe are a favourite at Spicery HQ too!