DRUERA
Sri Lankan Roasted Curry Powder
Sri Lankan Roasted Curry Powder
Couldn't load pickup availability
Sri Lankan Roasted Curry Powder is mainly used in meat and fish dishes.
Roasted curry powder is made according to a traditional recipe with 100% freshly harvested spices in Ceylon. We roast weekly so that you can experience the freshness of our roasted curry powder.
Ingredients in Sri Lankan Roasted Curry Powder:
Coriander, cumin, fenugreek, sweet cumin, chili, ginger, clove, curry leaf, mustard, pepper, and cardamom.
DRUERA markets Roasted Curry Powder in 4 Oz and 12 Oz pack sizes.
Roasted curry powder is mainly used in meat and fish dishes.
Save on Shipping:
Pay the same rate for shipping by buying a 4 oz jar of our Unroasted curry powder, which is mainly used in vegetable dishes and dishes where you do not want the spices to be too strong
These curry powders will be an exotic gift to family or friends.
Worldwide delivery in 3 - 7 days with online shipment tracking.
Share
Excellent quality and tasty without the onion and garlic.
This roasted curry powder transforms meats, veggies, you name it into something distinctive and delicious. The roasting infuses a completely different flavor than unroasted curries, and has a deep and mellow flavor that welcomes layers like tamarind glaze on bbq/grilled food.
We absolutely love this blend. I use it in curries, roasted vegetables, in yogurt as a dip. Etc etc. it is so good!
'i throw it in with lentils and beans so easy
DRUERA have never let me down in several years and two very different countries, in terms of freshness, packing, delivery times and - above all - taste. The prices aren't bad either, especially if, as I do now, you live somewhere remote and have to add the price of large quantities of petrol for the journey to somewhere with a shop that stocks the spices that I have come to know and love in Nepal/India/Ceylon. The Roasted Curry Powder does just what it says on the label - tastes of true curry, but complemented in really genuine fashion with all the "back-up" spices a curry needs (and I'm not taking brown-sludge restaurant interpretations here - I mean curry, not some variation on masala). Very highly recommended by someone who spent some of the best years of life living and working where things taste like this.