Ceylon curry powder

Ceylon curry powder

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

In Sri Lankan cooking, one of the main characteristics is that the spices are dark-roasted. This gives them an aroma completely different from Indian curries. So be sure to use curry powder that is labelled ‘Ceylon curry powder’. If you cannot buy it ready-made, here is a simple recipe.

Ingredients

Quantity Ingredient
90g coriander seeds
60g cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
5 cm stick cinnamon
1 teaspoon whole cloves
1 teaspoon cardamom seeds
2 tablespoons dried curry leaves
2 teaspoons chilli powder, (optional)
2 tablespoons rice flour, (optional)

Method

  1. In a dry frying pan over low heat, individually roast the coriander seeds, cumin seeds, fennel seeds and fenugreek seeds, stirring constantly until each one becomes a fairly dark brown — do not let them burn.
  2. Place the roasted spices into an electric spice grinder or use a mortar and pestle. Break the cinnamon stick into small pieces and grind with the cloves, cardamom and curry leaves until you have a fine powder. Add the chilli powder and rice flour, if using. Store in an airtight jar for up to 3 months.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again