Ceyloncurrypowder Recipes

HOMEMADE CURRY POWDER

Homemade Curry Powder image

Make and share this Homemade Curry Powder recipe from Food.com.

Provided by Dancer

Categories Vegan

Time 10m

Yield 1/4 cup

Number Of Ingredients 9

Ingredients

4 1/2 teaspoons ground coriander
2 teaspoons turmeric
1 1/2 teaspoons cumin seeds
1/2 teaspoon whole black peppercorn (1/2 to 1)
1/2 teaspoon crushed red pepper flakes (1/2 to 1)
1/2 teaspoon cardamom, whole,without pods
1/2 inch cinnamon stick
1/4 teaspoon whole cloves
1/4 teaspoon ground ginger

Steps:

In a blender container, place all.
Cover and grind for 1 to 2 minutes or till mixture is a fine powder.
Store spice mixture in airtight container in cool dry place.

Nutrition Facts : Calories 236.3, Fat 11.2, SaturatedFat 1.3, Sodium 46.9, Carbohydrate 41.2, Fiber 21.1, Sugar 1.6, Protein 8.5

BEST CURRY POWDER

BEST Curry Powder image

The ultimate curry powder, this blend is an absolute feast for the senses and hands down beats anything you'll find at the store!

Provided by Kimberly Killebrew

Categories condiment Seasoning Blend

Time 10m

Number Of Ingredients 13

Ingredients

1/4 cup coriander seeds
4 teaspoons cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon yellow mustard seeds ((optional, for added heat))
4 small dried red chili peppers
4 dried curry leaves ((can substitute 1 large bay leaf))
2 tablespoons ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

Heat a skillet over medium heat and roast the whole spices and curry/bay leaves for a few minutes until very fragrant. Be careful not to scorch the spices or they will be bitter. Let the spices cool completely. Place the whole spices in a spice/coffee grinder along with the remaining ingredients and grind until you get a fine powder. Store the curry powder in an airtight jar in a dark, cool place. Will keep for several months but for best flavor use within a few weeks. Makes approx. 1/2 cup of curry powder.
To Make Curry Paste: Combine 1 tablespoon of curry powder with 1 tablespoon of water and 1 tablespoon of oil and mix together. You can also add some finely minced garlic and ginger. (You can use larger quantities of the paste ingredients and puree everything together in a blender.) For a Thai curry paste replace the water with fish sauce and add a squirt of lime juice.

Nutrition Facts : ServingSize 1 tablespoon, Calories 23 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 146 mg, Fiber 2 g, Sugar 1 g

QUICK & EASY SRI LANKAN CURRY POWDER RECIPE

Quick & Easy Sri Lankan Curry Powder Recipe image

Provided by Mel

Time 6m

Number Of Ingredients 10

Ingredients

2 tablespoons Coriander Seeds
1 1/2 tablespoons Cumin Seeds
1 tablespoon Black Peppercorns
1/2 tablespoon Black Mustard Seeds
1 tablespoon Cloves
1 tablespoon Cardamom Seeds (spilt the pods and only use the seeds)
1/2 tablespoon Fennel Seeds
1/2 teaspoon Nigella Seeds
1 teaspoon Cinnamon
1 teaspoon Turmeric

Steps:

Place a dry pan over a medium heat. Once warm, dry roast all spices apart from the cinnamon and turmeric. Keep roasting for three or four minutes, stirring constantly until the spices start to brown. Do not leave the spices unattended as they would easily burn.
Once cooled, place all spices including the turmeric and cinnamon into a blender or pestle and mortar and grind to a fine powder.

SRI LANKAN ROASTED CURRY POWDER

Sri Lankan Roasted Curry powder image

This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and complex flavors. It's a recipe that is made every week in my kitchen, so you know it's the good stuff! The ingredient ratios are easy to remember, so go ahead and make a big batch and use it any way you like to make flavorful curry dishes! EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It's a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to make Sri Lankan food frequently. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Provided by Dini from The Flavor Bender

Categories Curry Spice Mix

Time 25m

Number Of Ingredients 8

Ingredients

4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp basmati rice
1 tbsp black mustard seeds
3 tsp whole cloves, large (about 15 cloves (see notes))
2 tsp scant, cardamom seeds from green cardamom (seeds from the pods)
1 tsp fennel seeds

Steps:

Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.
Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
Remove from the heat and let the spices cool down.
Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
Use as needed.

Nutrition Facts : ServingSize 2 tbsp, Calories 107 kcal, Carbohydrate 19 g, Protein 4 g, Fat 4 g, SaturatedFat 1 g, Sodium 14 mg, Fiber 6 g, Sugar 1 g