An interesting curry blend from the West Indies by way of Sri Lanka, a legacy of the workers brought to the islands to work on the sugar plantations. The mix is simple but unusual in that the base is dry rice which is heavily roasted with the spices before grinding giving a delicious toasty, nutty scent and a hot but very fragrant flavour.

uses: good in the same dishes as a basic curry powder, the mix adds slightly more heat than the Madras powder and a stronger flavour.

good with: lentils, soups,