Recipes from the Journal
One of the main characteristics of Sri Lankan cooking is that the spices
are dark roasted. This gives them an aroma and flavor that is completely
different from Indian curries! Do not simply substitute that boring
yellow curry powder in my recipes! I recommend buying the bulk spices
below at an Indian grocery story if possible, and then making up the curry
mix fresh when a batch runs out. You will need a jar to store this in.
If you can't find an ingredient, just skip it -- but if you skip too many,
it won't be as good.
- 1 c. coriander seeds
- 1/2 c. cumin seeds
- 1 T fennel seeds
- 1 t. fenugreek seeds (aka methi seeds)
- 1 cinnamon stick, about 2 inches
- 1 t. whole cloves
- 1 t. cardamom seeds
- 2 T dried curry leaves
- 2 t. red chili powder
- 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.
- Put into blender container (I use a coffee grinder that is dedicated
solely to spice grinding -- it works well, though you have to do these in
batches and then mix them) together with cinnamon stick broken in pieces,
the cloves, cardamom and curry leaves.
- Blend at high speed until finely powdered.
- Combine with chili powder; stir well.
- Store in airtight jar.
Please do mail me with any
comments/additions/etc. on these recipes!