Sri Lankan Curry Powder

Mary Anne published a delightful cookbook of her family's recipes - A Taste of Serendib. I used several recipes during NYF this year, and recently threw some of the curry powder I made from this recipe onto popcorn, along with some pumpkinseed oil. The cookbook also has a companion site, full of photos and additional advice.

One of the main characteristics of Sri Lankan cooking is that the spices are dark roasted. This gives them an aroma and flavor that is completely different than Indian curries, and you cannot simply substitute yellow curry powder!

1c. coriander seeds
1/2c. cumin seeds
1 T fennel seeds
1 rounded t. fenugreek (methi) seeds
1 cinnamon stick, about 2 inches
1 rounded t. whole cloves
1 rounded t. cardamom seeds
2 T dried curry leaves
2 rounded t. red chili powder

1. In a dry pan over medium heat, roast seperately the coriander, cumin, fennel and fenugreek, stirring constantly until each one becomes a fairly dark brown. Do not attempt to save time by roasting them together - they each have differnt cooking times and you will only end up half-cooking some and burning others.

2. Put into a blender container (I use a coffee grinder that is dedicated solely to spice grinding) together with the cinnamon stick broken into pieces, the cloves, cardamom and curry leaves.

3. Blend at high speed until finely powdered. Sieve into a bowl, discarding any large pieces, and combine with chilie powder; stir well. Store in airtight jar.

(reprinted with the kind permission of the author)

Posted by shock on January 22, 2005 | TrackBack

Re. T and t what quantaty please let me know

Posted by: Aubrey Siegertsz on January 21, 2006 10:50 AM

T is tablespoon. t is teaspoon. 8)

Posted by: meriko on January 21, 2006 11:13 AM
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