Recipe: Ceylon Curry Powder | Food and Wine Pairing

Adventures in Eating: Ceylon Curry Powder
Rosemarie | October 1982

We are happily busy, planning our trip to Northern Italy, while writing this column. Naturally, the main objective is to taste, taste, and taste more Italian wines and dishes. I hope to explore some of the recipes I have read, and wanted to know more about.

Last month’s exquisite dry Gewurztraminer brought to focus the curry dishes of Asia. I have fallen in love with Asian cuisine. One of the important segments of this style of cooking is curry. Good curry powder is the first important ingredient. Several varieties exists. A favorite of mine is Sri Lankan type curry. (Ceylonese). It is different to Indian curries, in that it is dark roasted and with a completely different aroma.

You can make this curry powder and keep it refrigerated in a jar. Next time you prepare a curry dish, use it instead of the commercial product. You will be surprised at the difference.

(And, one of the few wines that can handle light curry dishes is a dry or medium sweet Gewurz­traminer)


1 cup Coriander seeds
1 tsp cardamom seeds
1/2 cup Cummin seeds
2 Tbl. Whole curry leaves
1 Tbl. Fennel seeds
1 tsp Fenugreek seeds

1 stick Cinnamon (2 inches)
2 tsp. Chilli powder
1 tsp. whole Cloves
2 Tbl. ground Rice

In a dry pan over low heat, roast separately the coriander, cummin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown. Do not let them burn. Put into blender container together with cinnamon stick broken in pieces, the cloves, cardamom and curry leaves. Blend on high speed until finely powdered. Combine with chilli powder and ground rice if used. Store in airtight jar.

When you make your curry dish, add 1 tsp. of ground turmeric to your recipe.

Spices are much less expensive at specialty markets. Find them in your phone directory, they are an aromatic experience.      Bon Apetit!

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