Ceylon Curry Powder Recipes

CEYLON CURRY POWDER

Ceylon Curry Powder image

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).

Provided by Lou van

Categories Asian

Time 20m

Yield 2 cups

Number Of Ingredients 10

Ingredients

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)

Steps:

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.

Nutrition Facts : Calories 280.8, Fat 14.4, SaturatedFat 1, Sodium 63.8, Carbohydrate 47.2, Fiber 25.8, Sugar 0.6, Protein 12

DELICIOUS CEYLON PORK CURRY

Delicious Ceylon Pork Curry image

Make and share this Delicious Ceylon Pork Curry recipe from Food.com.

Provided by wildschwein

Categories Curries

Time 2h20m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

4 tablespoons oil
20 curry leaves
1/4 teaspoon fenugreek seeds
2 large onions (sliced)
5 garlic cloves (chopped)
1 tablespoon fresh ginger (chopped)
1 -1 1/2 kg pork (diced)
3 tablespoons ceylon curry powder
2 chilies (chopped)
2 teaspoons salt
2 tablespoons vinegar
2 teaspoons raw sugar
1 cup hot water
400 ml coconut milk (tinned)

Steps:

Add oil to pan.
Add curry leaves and fenugreek seeds to pan, and fire for a moment or two.
Add onions, garlic and ginger, and fry over medium heat until golden brown (around 20 minutes).
Add diced pork, curry powder, chillies, salt, vinegar, sugar. Toss until pork is coated in spice mixture and until spices are fragrant.
Add hot water, and cover pan with lid. Simmer for 1.5 to 2 hours until pork is very tender.
Add coconut milk, and stir. Taste and adjust seasoning (salt & pepper) as necessary. Simmer for a further 10 minutes.
Serve with steamed rice and accompaniments like natural yogurt, cucumber, tomato & onion salad, etc.

Nutrition Facts : Calories 893.9, Fat 59.1, SaturatedFat 28.8, Cholesterol 210, Sodium 1323.4, Carbohydrate 18.5, Fiber 3.4, Sugar 6.6, Protein 73

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