Mamta's Kitchen

Curry Powder Mix from Srilanka

Curry Powder from Srilanka

Vidu Philip

Curry

This recipe was given to me verbally, I have written it from memory. I think that it is very similar to Charmaine Solomon's recipe.

Ingredients

  • 1 cup coriander or dhania seeds*

  • 1/2 cup cumin or jeera seeds *

  • 1 tbsp. fennel or saunf seeds *

  • 1 tsp. fenugreek seeds* (too much will give the powder a bitter taste)

  • 10-15 dried curry leaves

  • 2 inch piece of cinnamon stick or dalchini

  • 1 tsp. whole cloves or laung (lavang)

  • 1 tsp. cardamom seeds or illaichi dana

  • 1 tbsp. black pepper corns

  • 5-6 dried red whole chillies

  • 2 tbsp. ground rice

Instructions

  1. Heat a heavy bottomed pan or wok and dry fry all the spices marked * separately (they have different frying times), stirring all the time, until a roasted aroma rises and spices turn dark brown but not burnt. Allow to cool.

  2. Dry fry curry leaves for a minute or two, allow to cool.

  3. Mix all these ingredients together and add cinnamon, cloves, black peppers, cardamom seeds, whole chillies and ground rice.

  4. Grind to a powder, using a coffee grinder or similar.

  5. Store in an airtight container. If you do not use this regularly, store it in a fridge or freezer, it will last longer.

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