• The Fiery Foods and Barbecue Supersite
  • Recipe of the Day
  • All About Chiles
  • BBQ, Grilling & Smoking
  • Burn Blog
  • Videos
  • PodCast
  • Fiery Foods & BBQ Show
  • Scovie Awards
 Login / Logout

Keyword >
Method >
Meal /
Course >
Ingredient >
Cuisine >
Heat Level >
Chile >

Add to Favourites
My Favourites
Email this recipe
Print this recipe

Ceylon Dark Curry Powder

Ceylon Dark Curry Powder
Wednesday, 20 May 2009


This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.


At a glance
East Indian
Cooking Method
about 1 cup

10 small, hot dried red chiles, such as piquins, seeds and stems removed
1 tablespoon rice
1 tablespoon coconut, fresh or flakes
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1 2-inch piece cinnamon
1 teaspoon mustard seeds
6 whole cloves
5 curry leaves



Roast the chiles on a cookie sheet in the oven at 350 degrees until they turn very dark.  Remove and allow them to cool.

In a dry skillet, roast the rice, coconut, coriander, cumin, fennel, cardamom, fenugreek, cinnamon, and mustard over medium heat, stirring often, until they turn dark brown, almost black, taking care that they do not burn.

Combine the chiles, roasted spices, cloves, and curry leaves in a spice mill and blend in small batches to a fine powder. 

Additional Tips

Some Sri Lankan curries are quite dark--almost black--because the various seeds that are used are toasted or roasted to a dark brown color.  They are also quite hot, as is this basic southern powder.


Featured Rapid Recipe

Copyright© 1997-2015, Sunbelt Shows, Inc.
No portion of this site may be reproduced in any medium
without the written permission of the copyright holder.