Sheilas Curry Powder Food

SRI LANKAN CURRY POWDER

Sri Lankan Curry Powder image

I am a Sri Lankan and I love cooking. This is my curry powder recipe that I got from my mother. I use this for all the curries. Use less for vegetables.

Provided by Kali Grinter

Categories Asian

Time 1h30m

Yield 1 small bottle

Number Of Ingredients 12

Ingredients

1 cup coriander seed
1/2 cup cumin seed
1 tablespoon anise seed
3 inches cinnamon sticks
2 teaspoons whole cloves
3 teaspoons cardamom seeds
15 curry leaves (optional)
3 inches ramps (optional)
1 tablespoon black peppercorns
1 teaspoon mustard seeds (whole mustard)
1 teaspoon fenugreek seeds
2 tablespoons raw rice (can use Basmathi Rice)

Steps:

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.

COLOMBO CURRY POWDER

Colombo Curry Powder image

Carribbean curry powder is pungent and aromatic. Making your own gives you control to adjust amounts to your own liking. From All Around The World Cookbook by Sheila Lukins

Provided by Charlotte J

Categories Caribbean

Time 5m

Yield 2 tablespoons

Number Of Ingredients 12

Ingredients

1 tablespoon coriander, ground
1 teaspoon fenugreek seeds, ground
1/2 teaspoon cinnamon, ground
1/2 teaspoon cumin, ground
1/2 teaspoon black pepper, ground
1/4 teaspoon allspice, ground
1/4 teaspoon ginger, ground
1/4 teaspoon turmeric, ground
1/4 teaspoon cardamom, ground
1/4 teaspoon dry mustard
1/8 teaspoon mace, ground
1 pinch cayenne pepper

Steps:

Mix all the ingredients together in a small bowl.
Transfer to an airtight jar and store in a cool dry place.

Nutrition Facts : Calories 16.7, Fat 0.5, SaturatedFat 0.1, Sodium 3.3, Carbohydrate 3, Fiber 1.3, Sugar 0.1, Protein 0.8

JULIE'S CURRY POWDER MIX

Julie's Curry Powder Mix image

My favorite commercially available curry powder is from Penzey's, called the Maharajah Style Curry Powder. But when I've been out of it (horrors!) I've made my own curry powder - based on the Penzey's Maharajah ingredients - from ground spices, and this mix is also wonderfully flavorful and tasty. It is sweet and not hot, although you could add some hot ground chile to it, to taste, if you like.

Provided by Julesong

Categories Asian

Time 5m

Yield 1/2 cup

Number Of Ingredients 14

Ingredients

1 tablespoon spanish paprika
1 tablespoon ground cumin
2 teaspoons ground fennel
1 tablespoon ground mustard
2 teaspoons ground dried ancho chile powder
1 tablespoon ground coriander
1 tablespoon ground turmeric
1 teaspoon ground cardamom
1 teaspoon vietnamese ground cinnamon or 1 teaspoon regular cinnamon (cassia)
1/2 teaspoon ground cloves
1/8 teaspoon white pepper
1/4 teaspoon ground fenugreek
1/4 teaspoon ground ginger
1/4 teaspoon snipped saffron thread

Steps:

Mix them all together very well (running them through a coffee grinder together is a good idea).
Store in an airtight container in a cool, dry place.
Makes 1/2 cup curry powder.
When I use this mix, I usually lightly toast the powder (to perk up the flavor) in a hot skillet, stirring occasionally, for 1-2 minutes before adding into my recipes.

SHEILA'S COMPANY SEAFOOD BAKE.

Sheila's Company Seafood Bake. image

What a super recipe this is! It looks difficult, but it is just a tad time consuming. Once you've served it, you will forget how long it took you to prepare. I think it comes from an old weekend paper in Montreal.....probably a Margo Oliver recipe. I have divided it into 3 parts to make it look less intimidating. Edited note: I just made this again yesterday after not doing so for a long time, and feel that 1 cup rice and 2 cups chicken stock would work much better. (The original called for 1 1/2 cups rice and 3 cups chicken stock.)

Provided by mabers

Categories < 4 Hours

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 21

Ingredients

1/4 cup butter
1 cup long grain rice
1/2 cup golden raisin
2 cups chicken stock
1 1/2 teaspoons salt
1/4 teaspoon pepper
6 tablespoons butter
1 1/2 cups sliced mushrooms
2 teaspoons curry powder
1/2 teaspoon ginger
2 (6 ounce) cans crabmeat, drained
1 (5 ounce) can lobsters, drained
1/2 teaspoon salt
1/4 cup dry sherry
6 tablespoons butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon dry mustard
3 cups light cream
1 cup grated swiss cheese

Steps:

Part 1:.
Heat butter in large saucepan.
Add rice and cook gently, stirring until rice is golden.
Add raisins and chicken stock.
Bring to a boil, then simmer, covered, until rice is tender and liquid is absorbed-- app.
15 minute Add salt& pepper.
Mix with fork and spread in bottom of prepared baking pan.
Part 2:.
Melt butter in large skillet.
Add mushrooms, curry powder and ginger and cook gently, stirring for 3 minute Remove from heat.
Add crab, lobster, salt and sherry and blend lightly.
Spoon over rice.
Part 3:.
Melt butter in saucepan.
Sprinkle in flour, salt, pepper and mustard and let bubble up.
Remove from heat and add cream all at once, stirring to blend.
Return to moderate heat-- cook and stir until thickened and smooth.
Pour over seafood.
Sprinkle with cheese.
Pan size: 2-3 quart or 10"x13".
Oven temp: 400 degrees.
Cook time reflects oven time only.

Nutrition Facts : Calories 889.5, Fat 60.9, SaturatedFat 37.5, Cholesterol 226.9, Sodium 1938, Carbohydrate 49.1, Fiber 1.5, Sugar 9.6, Protein 29.3