Ceylon Curry Powder Recipes

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.

Steps:

• In a medium saucepan over medium heat, melt the butter. Add the shallots, garlic and chili, and sauté until softened and starting to brown, 2 to 3 minutes. Stir in the curry powder, turmeric, cinnamon stick, cloves and bay leaf and cook for 1 minute.
• Reduce heat to low and add the coconut milk and 1/2 teaspoon salt. Simmer for 3 minutes. Add the oysters and their liquor; simmer until the oysters are just firm, 3 to 4 minutes. Take the pan off the heat and add lemon juice and salt to taste. Serve over rice -- the rice in the fish recipe that follows would go well -- or on hoppers (see the recipe at nytimes.com/magazine).

Steps:

• Cook noodles according to package directions for al dente. Meanwhile, in a Dutch oven, heat 1 tablespoon ghee over medium-high heat. Add chicken; cook and stir until no longer pink, 4-5 minutes. Remove from pan. Cook and stir onion and carrots in remaining 1 tablespoon ghee until tender, 12-15 minutes. Add bay leaves, ginger, lemongrass, star anise, curry powder, turmeric, garlic, salt, cayenne and, if desired, minced anchovy fillets; cook 1 minute longer., Add vinegar to pan; cook 30 seconds, stirring to loosen browned bits from pan. Add broth, coconut milk and jaggery. Bring to a boil; reduce heat. Add kale and tomatoes; simmer until tender, 6-8 minutes. Remove and discard bay leaves, lemongrass and star anise. Drain noodles; stir into soup. Add chicken; heat through.

Steps:

• Grind the ginger and garlic to a paste.
• Mix together the chilli powder,curry powder, turmeric, pepper,salt and lemon grass. Add the chicken cover and allow to marinate for 3 hours.
• Heat the oil over medium heat and fry the onion, green chillies, curry leaves, and the ginger and garlic paste. When the mix is golden add the mustard and simmer for 3 minutes.
• Add the chicken, water, vinegar and salt cover the pan and cook over low heat till the chicken is tender.
• Serve with plain boiled rice and a vegetable side dish.

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.