I have a full house working here this morning — Stephanie is pictured here, learning how to make my roasted curry powder. We made a lot already! But it’s all gone, and we have a lot more Kickstarter orders and pre-orders to fulfill; trying to get them out as quickly as we can!
Here’s a recipe for you — Sri Lankan roasted curry powder. If I remember, I’m going to be posting free recipes all launch month, just to give y’all a taste of the book. (*Taste* of it, see? I’m funny.) Please like / comment / share for visibility!
(Also, did you see my previous post that Feast is 30% off on Amazon today? What a deal! Ordering links in comments.)
Master Recipe: Sri Lankan Curry Powder
One of the main characteristics of Sri Lankan cooking is that the spices are often dark roasted. You cannot simply substitute yellow curry powder! If your local Indian grocery store carries Jaffna Curry Powder, that’s from northern Sri Lanka and an excellent option; my curry powder can also be bought in our online shop (but only shipping within the U.S.). Or you can always make your own; home cooks will generally have their own variations!
1 c. coriander seeds
1/2 c. cumin seeds
1 T fennel seeds
1 rounded t. fenugreek seeds (aka methi seeds)
1 cinnamon stick, about 2 inches
1 rounded t. whole cloves
1 rounded t. cardamom seeds
2 T dried curry leaves
2 rounded t. cayenne
1. In a dry pan over medium heat, roast separately the coriander, cumin, fennel and fenugreek, stirring constantly until each one becomes a fairly dark brown. Do not attempt to save time by roasting them together – they each have different cooking times and you will only end up half-cooking some and burning others.
2. Put into blender container (I use a coffee grinder that is dedicated solely to spice grinding) together with cinnamon stick broken in pieces, the cloves, cardamom and curry leaves.
3. Blend at high speed until finely powdered. Sieve into a bowl, discarding any large pieces, and combine with chili powder; stir well. Store in airtight jar.
(We know that some folks like a lot of heat and some prefer less. We don’t add any cayenne to our curry powder so that you can adjust the heat level to your own preference by adding as much or as little as you like. In Sri Lanka we use about 1 – 2 teaspoons per 4 – 5 oz. batch.)