Thuna Paha
Homemade Sri Lankan Style Curry Powder
This unroasted version I like to use in my less rich chicken, egg and vegetable curries, the roasted version is a deeper flavour which favours the meat curries. I also use it in soups - a simple carrot or pumpkin soup can be spiced up by using the delicious flavours in this curry powder. A vegetable rice dish is always extra special with this added, even a light chicken risotto would prefer this lighter curry powder. More usually making samosa’s, traditional breads, your favourite curry, or roasting vegetables.
My Tamil Chicken Curry Kit, versus the Sinhalese Spicy Chicken Curry Kit shows the difference between these two powders perfectly, the unroasted light Sinhalese style Thuna Paha powder, against the deep colours of the rich Tamal style Thool powder. Other curries kits that use this flavour are the beetroot curry, plantain curry, roti breads and omelette curry.
Depending on how hot you like your curry I tend to add ¼ to ½ tablespoon of this powder per person.
45g
Box Contents: Thuna Paha Curry Powder
No prep required.
Sri Lanka Spice was formed from a love of Sri Lanka and the food they produce.
We discovered that there isn’t many places that serve this delicious cuisine, so over the past few years I have been perfecting cooking it myself. I now want to share with you the flavours from this beautiful island, I have created an easy way for you to make these curries at home, with a step by step guide, and a set of premixed spices, all you have to do is add the fresh ingredients, mainly onion, garlic, limes and any meat or vegetables.
You can buy the spice powders separately to add to any dish, spice up your baked beans, an extra special curry sauce, or anywhere where you need curry powder.