Sri Lankan Curry Powder Recipes

Steps:

• In a dry (not oiled) frying pan over low heat, lightly roast the cumin, fennel, and coriander seeds together just long enough to release their fragrance and remove any moisture. Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. Remove them from the pan and set aside to cool.
• In the same pan over low heat (no need to clean the pan), dry-roast the curry leaves and cinnamon together for 2-3 minutes, until the curry leaves are crispy.
• Let all the ingredients cool, and then put them into a spice or coffee grinder (this may have to be done in batches). Grind the spices to a fine powder. Spoon the curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months.

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.

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.

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.)