Category: Dinner
Phil's Ceylon Curry Powder - TastyPlanner.com
Chef: Phil Hoskin
In Sri Lankan (Ceylonese) cooking, one of the main characteristics is that the spices are dark roasted. This gives them an aroma completely different from Indian curries. Here is a simple recipe for your enjoyment.
Recipe Source: Sri Lanka
Ingredients
1 cup coriander seeds
1/2 cup cummin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
5 cm (2 inches)
1 teaspoon cardamom seeds
2 tablespoons dried curry leaves
2 teaspoons chilli powder, optional
2 tablespoons ground rice, optional
Instructions
In a dry pan over low heat roast separately the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes a fairly dark brown. Do not let them burn.
Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamom and curry leaves. Blend on high speed until finely powdered. Combine with chilli powder and ground rice if used.
Store in an airtight jar.
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