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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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I am a Sri Lankan and I love cooking. This is my curry powder recipe that I got from my mother. I use this for all the curries. Use less for vegetables. Ingredients:
1 cup coriander seed |
1/2 cup cumin seed |
1 tablespoon anise seed |
3 inches cinnamon sticks |
2 teaspoons whole cloves |
3 teaspoons cardamom seeds |
15 curry leaves (optional) |
3 inches ramps (optional) |
1 tablespoon black peppercorns |
1 teaspoon mustard seeds (whole mustard) |
1 teaspoon fenugreek seeds |
2 tablespoons raw rice (can use basmathi rice) |
Directions:
1. In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
2. Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
3. Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
4. Store in an air tight jar.
5. I use this curry powder for fish curry, meat curry.
6. [1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.
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