Sri Lankan Roasted Curry Powder Recipes

QUICK & EASY SRI LANKAN CURRY POWDER RECIPE

Steps:

• Place a dry pan over a medium heat. Once warm, dry roast all spices apart from the cinnamon and turmeric. Keep roasting for three or four minutes, stirring constantly until the spices start to brown. Do not leave the spices unattended as they would easily burn.
• Once cooled, place all spices including the turmeric and cinnamon into a blender or pestle and mortar and grind to a fine powder.

RAW, UNROASTED CURRY POWDER (AMU THUNA PAHA KUDU)

Steps:

• In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.
• In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2-3 minutes, until the curry leaves are crispy.
• Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.

SRI LANKAN CURRY POWDER

Steps:

• In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
• Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
• Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
• Store in an air tight jar.
• I use this curry powder for fish curry, meat curry.
• [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.

SRI LANKAN CHICKEN CURRY

Steps:

• Marinate chicken with all the marinating ingredients given in the list overnight or at least half an hour.
• In a mortar and pestle, grind cardamom and cloves. You can remove the shells.
• Then add ginger and garlic into the mortar and pestle and crush them to a coarse paste.
• Heat a pan. (clay pots are ideal, if not use any heavy bottom pan) Add the ginger-garlic paste you made in the previous step. Also, add curry leaves and pandan leaves.
• When the mixture starts to turn brown add roasted curry powder and roasted chili powder. Mix and toast well in the oil for about 30 seconds. Do not let the spices burn.
• Add the piece of goraka (Garcinia cambogia) onions and tomatoes. Mix well with the spices. Lower the heat.
• cover, and cook until onions start to sweat and tomatoes become mushy. Make sure to mix in between to distribute even heating and avoid the bottom from burning.
• Then add your chicken and mix really well. Cook for about a minute while continuously stirring.
• Add a cup of water (you can substitute it with thin coconut milk for a creamier curry). Cover and simmer for 30mins on low heat.
• In 30 mins, adjust salt to your taste and also add about 1/2tsp of black pepper. Mix, cover back and simmer for another 15mins.

SRI LANKAN ROASTED CURRY POWDER

Steps:

• Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
• Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.
• Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
• Remove from the heat and let the spices cool down.
• Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
• Use as needed.