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Curries
Dried Sprats Curry
වියළි හාල්මැස්සන් කරිය · நெத்தலி கருவாடு கறி
Dried sprats simmered in a roasted Sri Lankan spice gravy
Rs 790Net 400gIn stock
Dried sprats braised the village way in a dark-roasted curry of coriander, fennel and pepper, sharpened with tart goraka and a backbone of curry leaves. The little fish drink up the gravy until every bite is intense and satisfying. The taste of a Sunday rice-and-curry table, sealed fresh and ready in two minutes.
Ready to EatNo PreservativesHeat & Serve
1
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What's inside
- Dried sprats / haal messo (54%)
- Roasted Ceylon curry powder
- Onion, garlic, ginger
- Goraka (gamboge)
- Chilli
- Curry leaves & pandan
- Cold-pressed coconut oil
- Sea salt
How to prepare
- 1Empty into a saucepan
- 2Warm through for 2–3 minutes
- 3Serve hot with rice or bread
Serving idea - Lovely with red rice, pol sambol and a coconut roti.
Nutrition
| Serving size | 100g |
|---|---|
| Energy | 190 kcal |
| Protein | 20g |
| Carbohydrates | 8g |
| Fat | 9g |
| Sodium | 610mg |
Values are indicative per serving. Made in a kitchen that handles fish, shellfish and tree nuts.
