Sri Lankan Curry Powder
- 2 ½ tablespoons coriander seeds
- 1 tablespoon cumin seeds
- 1 ½ tablespoon fennel seeds
- ½ teaspoon fenugreek seeds
- 3 cm cinnamon stick
- 3 x cloves
- 2 x cardamom pods
- 6 x black peppercorns
- Gently dry roast all spices (low-medium fry pan – 2 – 3 minutes).
- Grind all the spices together in a mortar & pestle to a fine powder (don’t be tempted to leave grainy)
The curry powder can be stored in an air tight container for a month or so
- Approx 50 g of tamarind liquid (50g tamarind – 50 ml boiling water – 20 minutes – push thru sieve)
- 2 tablespoons sunflower or canola oil
- 1 large onion, medium/fine chopped
- 4 garlic cloves, fine chopped
- 20 or so curry leaves – more if you like. Course chopped
- 1 teaspoon ground turmeric
- 1 teaspoon chilli powder – more if you want hotter
- 2 medium sized vine ripened tomatoes (approx 100 g), seeds removed and chopped
- 1-2 tablespoon tomato paste – depending how rich tomato you want it
- 400 ml can coconut milk
- 1 teaspoon salt
- 400 – 800 g salmon, skin removed and diced to 2 cm chunks (bite size)
- Heat oil – fry onions, garlic & curry leaves over medium heat until onion soft (not brown).
- Add the turmeric, chilli powder and 2 tablespoons of the Sri Lankan Curry powder.
- Fry for 2 minutes.
- Add the tamarind liquid, tomatoes, tomato paste, coconut milk and salt.
- Gently simmer for 15 minutes.
- Add the salmon chunks and gently mix into the sauce to ensure coated.
- Gently simmer for 5 minutes.
- Remove from heat, cover pan and let rest for 15 to 30 minutes.
- Season to taste with salt and pepper.
- Serve over steamed basmati rice or in a bowl as a chunky “soup”
- 800 g salmon – serves 4 people
- 400 g salmon – serves 2 people (with lots of sauce)