Ingredients with Measurements:
- 10 dried red chilies
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon fennel seeds
- 1 tablespoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric powder
- 1 tablespoon grated fresh ginger
- 4 garlic cloves, peeled
- 1/2 cup chopped onion
- 1/4 cup fresh curry leaves
- 1/4 cup coconut vinegar
- 1/4 cup water
- Salt to taste
Special equipment needed:
- Spice grinder or mortar and pestle
- Blender or food processor
Step-by-step instructions:
1. In a dry skillet, toast the dried red chilies, coriander seeds, cumin seeds, fennel seeds, black peppercorns, mustard seeds, and fenugreek seeds over medium heat until fragrant, about 1-2 minutes.
2. Transfer the toasted spices to a spice grinder or mortar and pestle and grind to a fine powder.
3. In a blender or food processor, combine the ground spice mixture with the turmeric powder, grated ginger, garlic cloves, chopped onion, fresh curry leaves, coconut vinegar, water, and salt to taste.
4. Blend until the mixture forms a smooth paste, adding more water if needed to achieve the desired consistency.
5. Store the Sri Lankan curry paste in a clean, airtight jar in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 15 minutes
- Cooking time: 2 minutes
Temperature:
- N/A
Serving size:
- Makes about 1 cup of curry paste
Nutritional information:
- N/A
Substitutions for ingredients:
- Coconut vinegar can be substituted with white vinegar or apple cider vinegar.
- Fresh curry leaves can be substituted with dried curry leaves or omitted if unavailable.
Variations:
- For a milder curry paste, reduce the amount of dried red chilies used.
- For a vegan version, omit the garlic and use a vegan-friendly vinegar.
Tips and tricks:
- Use gloves when handling the dried red chilies to avoid skin irritation.
- Toasting the spices before grinding them enhances their flavor.
- Adjust the amount of salt to taste.
Storage instructions:
- Store the Sri Lankan curry paste in a clean, airtight jar in the refrigerator for up to 2 weeks.
Reheating instructions:
- N/A
Presentation ideas:
- Serve the Sri Lankan curry paste as a condiment alongside your favorite dishes.
Garnishes:
- N/A
Pairings:
- Use the Sri Lankan curry paste as a base for curries, stews, and marinades.
Suggested side dishes:
- Serve the curry paste with rice, naan bread, or roti.
Troubleshooting advice:
- If the curry paste is too thick, add more water to achieve the desired consistency.
Food safety advice:
- Make sure to use clean utensils and equipment when making the curry paste.
- Store the curry paste in the refrigerator to prevent spoilage.
Food history:
- Sri Lankan cuisine is known for its bold flavors and use of spices, including curry powder and curry paste.
Flavor profiles:
- The Sri Lankan curry paste is spicy, aromatic, and flavorful, with notes of coriander, cumin, and fennel.
Serving suggestions:
- Use the Sri Lankan curry paste to make traditional Sri Lankan dishes such as chicken curry, fish curry, or vegetable curry.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Sri Lankan