Sri Lankan Curry Powder Recipes

SRI LANKAN ROASTED CURRY POWDER

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.

QUICK & EASY SRI LANKAN CURRY POWDER RECIPE

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 CHICKEN CURRY

Steps:

• Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat.
• Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute.
• Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed.
• Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)

SRI LANKA BEEF CURRY

Steps:

• Rinse the beef and pat dry. Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper, roasted curry powder, and cayenne. Mix in the beef cubes and toss to coat. Set aside for 30 minutes.
• Heat the oil in a Dutch oven over medium heat. Add the curry leaves and pandan strips. Stir in the onions. Cook, stirring frequently, until the onion has softened and turned translucent, about 5 minutes.
• Mix in the beef cubes and cook until browned on all sides, about 10 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well.
• Simmer, covered, on low heat for 1 1/2 hours or until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan.
• Add the coconut milk and heat through. Taste and adjust the seasonings before serving.

SRI LANKAN CURRY POWDER

Steps:

• In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
• Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
• Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
• Store in an air tight jar.
• I use this curry powder for fish curry, meat curry.
• [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.

SRI LANKAN CURRY POWDER ( SIMPLE VERSION)

Steps:

• In a heavy pan dry roast the first seven spices, stirring from time to time, to prevent burning. Allow to cool. Grind the spices with the curry leaves and chilli powder.
• Store in air tight jars, it will keep for up to 6 months.