Sunday, March 1, 2009

How To Make Sri Lankan Roasted Curry Powder



INGREDIENTS:
6 tablespoons coriander seeds
3 tablespoons cumin seeds
2 tablespoons turmeric powder
1 teaspoon fennel seeds
1 x 5cm cinnamon stick (crumbled)
4 cloves
4 cardamom pods
5 dried curry leaves
1 teaspoon whole black peppercorns

Directions:

Heat the pan and first put coriander seeds and fry it till it starts to get golden brown. Then add rest of the ingredients and fly all in medium heat, till it is nice golden brown. (Do not burn it.)
Place in a grinder and grind to a fine powder.
You can store it for months in an airtight container.

NOTES:
If you can find dry turmeric, it´s the best.

19 comments:

Thank you for these recipes.. this is a great blog and I appreciate your clear explanations and pictures. I very much miss the culture and people of Sri Lanka.. but at least I can enjoy the food here in my home now!~

Your recipes are really good but please improve your videos.

Chamari, I love watching your recipes, you mention in your chicken curry recipe that tumeric is also an ingredient in your curry powder mixture but it is not mentioned in either one of the raw or roasted curry powder recipes, could you plesae clarify that point for ignorant me? if you do use tumeric in the curry powder preparation which one is it, raw or roasted?. I never ever dreamed of making my own curry powder but you inspired me to do it at home, thank you.

Thank you very much for the comments & encouragements.
@Anonymous:
Sorry Dear, it´s a mistake. This was my first recipe :-). And also I add very little turmeric, that´s why my curry powder didn´t get much yellow. (if you are following this recipe, just add nearly 2 tablespoons turmeric.) And use turmeric only for RAW CURRY POWDER. All the very best. I´ll do a video of this recipe soon :-)

Dear chamari, Is that roasted curry powder is called 'kalu kudu" in Sinhala.?
Can u please tell me . im confused!

hi i am new to this site .i am going to try this recipe right now after seeing.hope comes out good.Thanks for sharing.
Organic Spices

i made this without turmeric. came out awesome. smell is "out of the world".. Thanks Chamari

Why would dry turmeric be favored over fresh grated turmeric?

Nice recipe, thanks, but Chamari pls pls pls pls pls pls pls pls pls pls pls pls improve your English when presenting the videos. Thank u.

I am looking for a leaves very long look like leek people put it in curry for flavor does any one know the name please

The only leaves used in indian cooking are coriander leaves, mint leaves and curry leaves but none of these are like leek. The only other leaf I could think of is lemon grass but it used mainly in Thai cooking. Hope you find what you are looking for.

Hi,
I think you are looking for RAMPE LEAVES. In Sri Lanka we use it in most of every curry just as curry leaves. I think the english name is PANDAN LEAVES, but not sure about it.
http://en.wikipedia.org/wiki/Pandanus_amaryllifolius

hi anonymous
the long leaves you are looking for to flavour your curries are called pandan leaf or rampi leaf or rampi grass depending on which country you are from, it's fabulous in curries and rice dishes
hope this is helpful

what the fucking English is the lady speaking????????????????

what the fucking English is the lady speaking????????????????

What the hell are you on about the lady's English. Be grateful she is teaching you ignorant louts how to cook anything besides junk food you love so much. You must think you are clever swearing.

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