Recipe: Curry Powder (3)

karen,

i found these for you. my curry powder supply comes from my mother-in-law's indian neighbour and she always adds "dried curry leaves" in the jar. (she dries the fresh curry leaves herself.) she doesn't want to share the recipes (so we have to buy her products!) i have NOT tried any of these recipes. just something i found. maybe they are helpful...

Curry Powder for Meat/Poultry

In a small pan roast separately the following---200 grams coriander seeds, 75 grams anise seeds, 75 grams cumin seeds, 75 grams dried chiles, 15 grams stick cinnamon, 15 grams black peppercorns, 5 grams whole cloves, and 40 grams turmeric powder.

Roast all the ingredients except the turmeric powder. Blend the roasted ingredients in a blender till fine. Sift the ground ingredients then mix in the turmeric powder. Store in a tightly covered glass jar and use in your favorite recipe calling for its use.

Curry Powder for Fish/Seafood

In a small pan roast separately the following---200 grams coriander seeds, 75 grams anise seeds, 75 grams cumin, 50 grams white peppercorns, 75 grams dried chiles, 35 grams turmeric powder, 25 grams cardamom pods (remove the seeds after roasting), and 45 grams fenugreek.

Roast all the ingredients except the turmeric powder. Blend the roasted ingredients in a blender till fine. Sift the ground ingredients then mix in the turmeric powder. Store in a tightly covered glass jar and use in your favorite recipe calling for its use.

This a quick and easy method to make curry powder that is used to cook most sri lankan vegetable curries.

2 oz corriander (kottamalli/dhania)
1 oz sweet cummin (mahaduru)
1 1/2 oz cummin (suduru/zeera)
1 oz Fenugreek (uluhal/methi)
3 sprigs curry leaves (optional)
1/4 tsp turmeric powder

Lightly roast all of the above ingredients except turmeric in a heavy skillet. Add the turmeric to the mix and grind into a powder using either a motar with a pestle or coffee/spice grinder. Store in a tight container. This could be kept for a year.