How to Make Black Curry Powder
How to Make Authentic Sri Lankan Curry Powder
Black Curry Powder for Meat Dishes
The two most famous Sri Lankan curry powders are “black” curry powder and “raw” curry powder. Black curry powder is prepared especially for meat dishes while raw curry powder is used for vegetarian meals. If you’re looking for a homemade raw curry powder recipe, read here. I don’t have to tell you that much of Sri Lankan cuisine is based on curry. Fresh curry leaves and curry powder mixes are essential for cooking authentic Sri Lankan food. Making a good curry mix isn’t easy. It takes a lot of fine-tuning and it’s rare that you will get it just right the first time you try it. The good news is that you don’t have to make your own curry powder. You can get excellent curry powder mixes in many Indian grocery stores or order them online. For advanced cooks, their own curry powder is like a signature on every dish they prepare. If you take the time to prepare the perfect curry powder, you will taste the difference, no question. With the instructions below you will have a great starting point and will be able to adjust the recipe from there according to your tastes. If you’re not very advanced in Sri Lankan cuisine, I recommend that you stick to this recipe 100%, at least the first time you make your own black curry powder.
250 g coriander
2 1/2 tbsp cardamom
50 g black pepper seeds
2 1/2 tbsp cumin seeds
2 1/2 tbsp mustard seeds
10 branches of fresh curry leaves
10 inches of pandan leaves (rampe), broken into 1/2 inch pieces
2 tbsp cloves (karabu neti)
4 inches of cinnamon sticks, broken into 1/2 inch pieces
1. Wash everything and leave it to dry separately.
2. Heat empty frying pan on low fire.
3. Add cardamom.
4. After 2 minutes add cinnamon and Karabu Neti, heat for about five minutes until it’s light dark.
5. Add coriander, curry leaves and pandan leaves, stir until medium brown (not burned).
6. Add black pepper, stir for 1 minute.
7. Take frying pan off the fire and let it cool down, make sure to stir while it cools down.
8. Grind the mixture into a fine powder.
9. Get a clean, dry jar. Put the mixure into the jar and close it well.
Stored well, this authentic Sri Lankan curry powder can be used for one year or longer.