Ceylonese/Sri Lankan Curry Powder

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Washing Up
Sep 23, 2004

1 cup coriander seed
1/2 cup cumin seeds
1 tablespoon aniseed
1 cinnamon stick
2 teasp whole cloves
3 teasp cardamom seeds
15 Dried curry leaves
1 tablsp black peppercorn
1 teasp mustard seeds (whole mustard)
1 teasp fenugreek seeds
2 tablsp raw rice

In a heavy based frying pan, dry roast on medium heat each ingredient separately until a light-medium brown.

Stir constantly so as not to burn.
Grind all roasted spices with a spice grinder or a mortar & pestle.

Store in an air tight container.

Use 1 tabsp (or to taste)for each 500g (1lb) Meat or fish . halve for vegetarian curries.
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