Recipe by Lou van
Taken from Charmaine Solomon. "In Sri Lankan cooking one of the main characteristics is that the spices are dark and roasted, this gives an aroma completely different from Indian curries". Used in "Harak mas curry" (Sri Lankan beef curry), "Lampries Curry" and "Mas Ismoru" (Sri Lankan braised beef with gravy).
Top Review by Sandra H.
I have been making and using this curry powder recipe for about 20 years now. I got it from a book called "the CURRY Cookbook" by Charmaine and Rueben Solomon.<br/>I thoroughly recommend it. Making your own curry powders is the only way to go. It is MUCH fresher and the resultant curry is much nicer.
- 1 cup coriander seed
- 1⁄2 cup cumin seed
- 1 tablespoon fennel seed
- 1 teaspoon fenugreek seeds
- 1 cinnamon stick (about 2 inches)
- 1 teaspoon whole cloves
- 1 teaspoon cardamom seed
- 2 tablespoons dried curry leaves
- 2 teaspoons chili powder (optional)
- 2 tablespoons rice flour (optional)
Directions See How It's Made
- In a dry pan over a low heat separately roast the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown.
- Do not let them burn.
- Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamon and curry leaves.
- Blend on high speed until finely powdered.
- Combine with chilli powder and ground rice if using.
- Store in an airtight jar.