What is the secret to making an good authentic Curry?
What you really need is a fantastic Curry Powder..
Lankan Roasted Curry Powder
(Mamma's Style)
Try out this simple recipe which will be the basis for any good Lankan Curry. It can also be used as mild flavouring agent for other dishes. Mamma taught me this recipe about three years ago. prior to that she would make me a batch to use until I ran out. I have since been making my own. It is really simple.
Most Sri Lankan households will have their own Dry Roasted Curry blend. They will differ in the proportions of spices to one another. This will be reflected in the flavour of their curries. Most families will keep their blends a complete secret. This is my Mother's blend that I'm sharing with you and the rest of mankind. Yes I know I'm extremly altruistically kind. Use the gift wisely.
EQUIPMENT:
Mortar & Pestle or Spice/Coffee GrinderFry Pan
Wooden Spoon
Air Tight Container
INGREDIENTS:
2 Cups Coriander Seeds1/2 cup Cumin Seeds
1/3 cup Fennel Seeds
1/4 cup Black Peppercorns
8 Cloves
10 Cardamon Pods
15 Curry Leaves (1 or 2 stems)
5cm Ceylon Cinnamon Stick
5cm Pandan Leaf (Cut into small strips)
INSTRUCTIONS:
1. Bring the dry fry-pan to heat
2. Add the Pandan Leaves, Curry leaves and Cardamon to the pan.
[Dry heat until you notice the leaves start to look dehydrated]
3. Add Coriander Seeds, Cinnamon and Cloves.
[Continue roasting the ingredients for three minutes]
4. Place the rest of the ingredients into the fry-pan and continue stirring whilst the ingredients are roasting.
[Be careful not to burn the spices. The ingredients will darken in colour. This should take a few minutes. Roasting times would vary according to the moisture content of the spices]
5. When the spices have darkened remove from the heat and let cool.
6. Grind the spices in small batches in grinder or mortar & pestle into a fine curry powder
7. Place the roasted curry powder in an air tight container.
[Roasted curry powder will keep for about a month or two]
This is what the Roasted Curry Powder should look like.
The proportions outlined in this recipe can be halved for a smaller batch or doubled for a large batch. By all means experiment with the proportions and come up with your own curry blend.
