Sri Lankan Dark Curry 500g

The dark side of curry.

Sri Lankan Dark Curry is in a league of its own — deeper, smokier, and more complex than its Indian cousins, thanks to the practice of dry-roasting the spices before grinding. The result is a rich, dark blend with extraordinary depth: toasted coriander, cumin, black pepper, cinnamon, and curry leaves that smell like the markets of Colombo.

Use as the base for rich meat curries, slow-cooked lentils, or roasted aubergine. Pairs beautifully with coconut milk, tamarind, and fresh chilli.

Roast it. Braise it. Slow-cook it. Chef it.