br>Add chillie powder and curry powder.
Stir and cook
In a dry frying pan, over low heat, roast each ingredient separately till light-medium brown.
Stir constantly[coriander, cumin, ani seeds, rice must be fairly brown, but do not let them burn].
Mix all the roasted ingredients, put into a grinder and grind to a fine powder.
Store in an air tight jar.
I use this curry powder for fish curry, meat curry.
[1Tbsp for 1 lb of meat or fish] For vegitable curry, use only about 1/2 Tsp of curry powder.
In a heavy pan dry roast the first seven spices, stirring from time to time, to prevent burning. Allow to cool. Grind the spices with the curry leaves and chilli powder.
Store in air tight jars, it will keep for up to 6 months.
an and fry fenugreek and curry leaves until they start to
nd when the pop add curry leaves and turmeric powder. Stir
Mix meat, salt tamarind, curry powder, turmeric, chili powder and black pepper.
Heat oil in a dutch oven and fry onions and jalapeno until onion is golden color.
Add garlic and ginger.
Add the meat and mix well, keep cooking for about 2 more minutes.
Add the coconut milk and water and cook at medium heat for about 1/2 hours.
Serve with white rice.
Wash prawns and remove heads but leave shells on ( in Sri Lanka prawns are cooked with the shell on for better flavour).
Put all ingredients, except lemon juice, into a saucepan and bring slowly to simmering point.
Simmer uncovered for 20 minutes or until onions are soft.
Add lemon juice and stir.
Taste and add more salt or lemon if required.
eat.
Add the curry leaves, the curry powder and chilly powder
Heat up the oil on medium to high heat and throw in the onion, garlic, cinnimon stick & curry leaves, cook for 2 minutes.
Add the salt, curry powder, chilli, turmeric and heat for another 2-3 minutes.
Add the chicken or pineapple, coconut milk and sugar.
Cover and cook on a low heat for 10 minutes
Serve with white rice.
he onion, ginger, garlic, chili curry leaves and lemon grass to
Cut the potatoes into bite sized pieces.
In a bowl mix the potato with the salt, turmeric, chilli powder, and the paprika powder.
Heat the oil in a heavy pan and fry the curry leaves for a few seconds, now add the onions, ground mustard seeds and the cinnamon, fry till the onions are golden.
Add the potato, and keep stirring till the onions are also golden and heated through.
Discard the cinnmon stick and sprinkle the curry with the lime juice.
an and fry fenugreek and curry leaves until they start to
Heat the oil in a pan and fry the onions and green peppers till just soft.
Now add all of the ingredients EXCEPT for the coconut milk and sugar. Stir well to blend and coat the pineapple with the spices. Cook for 3 minutes.
Add half of the pineapple juice to the pan and cook for 2 minutes.
Add the sugar and coconut milk, simmer 2 minutes.
Take off of the heat.
Serve hot or cold as a side dish for your curry.
hilli until onion softens. Add curry leaves and spices, stir-fry
tamarind juice, 1/4 cup curry powder, salt, and pepper in
he garlic, ginger, chillies and curry leaves.
Stir and saute
nd cook the chilli powder, curry powder, curry leaves, garlic and ginger
few seconds later, the curry leaves if using. Stir once
Combine lemon juice with curry powder, red pepper and ginger; set aside.
Melt butter in stock pot.
Add all onions and garlic to saute.
Add lemon juice-spice mixture.
Saute until onions are soft.
(At any point, you can add more curry powder or red pepper.)
Combine all these with the curry leaves, and over a low