I believe that the difference between Sri Lankan and Indian Curry powders is that the Sri Lankan Curry powder is roasted. Traditionally, each family uses their own combination of spices, creating their own special curry flavor. Now, we buy our curry powders from a company with its own flavor. For years I got my curry powders from my nephew Mario De Alwis, founder and CEO of MA's Spices whenever I visited Sri Lanka. I would stock up on my spices until the next time I visited. Well, it's been a while since I was there, and my stash has run out. So these days, I make my own from this recipe in The Complete Asian Cookbook by Charmaine Solomon. (This is my go-to for Sri Lankan recipes.)
Some families use the raw (unroasted) curry powder for vegie dishes.
1 c coriander seeds
1/2 c cumin seeds
1 T fennel seeds
1 cinnamon stick
1t whole cloves
1t cardamom seeds
2T dried curry leaves
2t cayenne powder (optional or to taste)
In a dry pan, individually roast the coriander, cumin, fennel and fenugreek until dark brown but not burned. Place roasted spices in blender and process with cinnamon, cardamom, cloves and curry leaves until powdered. Store the curry powder in an airtight jar, and use for any curry you wish to make with meats, poultry, fish or vegies.
You can also choose to use a pretty good ready-made product: Mike's Organic Curry Love - Sri Lankan Curry Sauce.
Serves 4 - 6 served with Brown Rice, Dal, Coconut Sambal or Lime Pickle.
1.5 lbs fish steaks cut into 2" chunks
2 medium onions
4 garlic cloves finely chopped
2T grated ginger root
6 curry leaves
3T Sri Lankan Curry Powder
1.5 - 2 c Coconut Milk (unsweetened)
2t salt or to taste
Lime Juice to taste
Divide curry powder in half. Rub fish with salt and half of the curry powder. Let marinate for about 30 minutes.
Saute onions, chopped garlic cloves, ginger, curry leaves, curry powder,
Deglaze pot with coconut milk.
Switch to Manual (Pressure cook) setting for 3 minutes.
Release pressure (Instant release).
Add lime juice.
Stir gently to incorporate spices and gravy.
1T Crushed Red Pepper flakes
1T Maldive Fish
Water to cover & let sit for at least 60 minutes .
1 large or 2 small Shallots
1c unsweetened dried Coconut flakes
1 Jalapeno with seeds (remove seeds for milder sambol)
2T Lime juice (or to taste)
Salt to taste
Place all ingredients in blender, and pulse a few times to incorporate. If needed, add a little water to blend.
Thanks to Manali Singh's blog - Cook With Manali - I am inspired to cook wonderful Indian food. Her recipes are quick, easy, delicious and nutritious. Because of her Instant Pot recipes, I now use my Instant Pot almost daily to make many amazing vegan meals. Only one pot to clean.
HAD to share.
About This Page
Healthy eating is an important part of holistic self-care. This page contains tried and true quick, easy, delicious and nutritious recipes intended to enhance health and wellness.