Best 5 Sri Lankan Curry Powder Recipes

QUICK & EASY SRI LANKAN CURRY POWDER RECIPE

Steps:

• Place a dry pan over a medium heat. Once warm, dry roast all spices apart from the cinnamon and turmeric. Keep roasting for three or four minutes, stirring constantly until the spices start to brown. Do not leave the spices unattended as they would easily burn.
• Once cooled, place all spices including the turmeric and cinnamon into a blender or pestle and mortar and grind to a fine powder.

RAW, UNROASTED CURRY POWDER (AMU THUNA PAHA KUDU)

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.

BLACK PORK CURRY (KALU URU MAS CURRY)

Steps:

• Start by dry-roasting the rice and coconut. Set a stainless-steel pan over high heat. When the pan is hot, add the rice. Watch the rice closely, as the heat will make the grains begin to pop. Shake the pan to help roast the grains evenly, to quicken the popping, and to avoid burning.
• When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.
• Set the pan back over high heat. Add the coconut to the pan.
• Using the back of a fork or spoon, lightly press the coconut into the pan to quicken the roasting. Working quickly, stir the coconut around in the pan and shake the pan to help the pieces roast evenly.
• When the coconut is almost black (but not burnt) transfer it to a separate dish and set aside to cool. (There may be some pieces that are still whitish in colour.)
• Using a mortar and pestle, grind half of the roasted rice grains. Add the pepper (or whole peppercorns) and continue grinding until the rice looks like fine crumbs. Pour into a bowl and set aside.
• Pour the coconut into the mortar and pound it until it looks like fine coffee grounds. If the coconut is fresh, there will be a bit of oil. Set aside.
• Cut the pork and its fat into 1-inch chunks and place them in a pot. Add the goraka (or lemon juice), onion, garlic, ginger, curry leaves, curry powder, paprika, cayenne, turmeric, and salt. Add enough cold water to just cover the meat mixture, set the pot over medium-high heat, and cover. Once it has reached a boil, turn down the heat to medium-low and let it cook, covered, for 45 minutes. Check occasionally to see if more salt is needed.
• Add the ground rice and coconut mixture to the pork. Mix everything to combine, turn down the heat to low, partially cover, and let simmer for another 15 minutes.

SRI LANKAN CURRY POWDER

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.

SRI LANKAN CURRY POWDER ( SIMPLE VERSION)

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.