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.
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.