Curry Basics  
The taste and look of Curries differ, depending on the country of its origin. A south Indian curry, usually dark yellow in colour, can be prepared using "Madras Curry" powder (available in most super markets) and a few other condiments. But a typical Sri Lankan "Brown Curry" is not that easy to prepare as it needs the "roasted" Curry powder which is not available everywhere.

Below you see condiments you would need to prepare a Curry. You may not find some of them in your super market, but there are Indian and Thai shops who usually have them. Of course if you happen to visit Sri Lanka or you have friends there, you can get some fine original "Roasted Curry" powder directly from the producers!
How to prepare: The basic "Roasted Curry Powder"

Coriander seeds

Cumin and "Sweet" Cumin seed

Saffron / "Kurkuma"

Cinnamon

Fennel seeds

Cardamoms

Open or crush before using

Sprig of fresh Curry leaves


Rampa

You may use dried Curry leaves

Cloves

Chilli

 

Roasted Curry Powder  
  • 25 g Coriander
  • 15 g Fennel seed
  • 1 Tbs. Fenugreek
  • A small piece of Cinnamon
  • 6 Cardamoms
  • 6 Cloves
  • 6 -10 Curry leaves
  • A piece of Rampa
  • A few dried Chillies (optional)

Put all the ingredients except the Curry leaves and Chilli, into a heavy pan. "Roast" the ingredients using medium heat and turning it around almost continuously with a wooden spoon until it is dark brown in colour. Be careful not to burn it black! Take it away from the heat, add the Curry leaves and Chillies and mix well. Once it has cooled down for a while powder it using a grinder or some kitchen helper. Store in an air tight bottle or jar.

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