COLOMBO CURRY POWDER
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
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
CARIBBEAN CURRY POWDER
Make and share this Caribbean Curry Powder recipe from Food.com.
Provided by _Pixie_
Categories Grains
Time 15m
Yield 1 cup
Number Of Ingredients 8
Steps:
- Add the cumin, coriander, poppy and mustard seeds to a nonstick pan, toast them over medium heat until the mustard seeds start to jump about.
- Add the cloves and pepper and mix.
- Remove from heat and grind the mixture either with a mortar or a food processor/blender.
- When finely ground, mix well with the tumeric and ginger.
- Put the mixture through a fine sieve and store in a covered glass jar.
Nutrition Facts : Calories 502.1, Fat 16.9, SaturatedFat 2.7, Sodium 90.9, Carbohydrate 95.5, Fiber 38.1, Sugar 3.6, Protein 20
SRI LANKAN CURRY POWDER
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
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.
SINGAPORE-STYLE CURRY POWDER
This spice mixture is a key ingredient in many Singapore poultry and meat dishes. This mixture works for fish and shellfish dishes but use only 1/3 the amount normally used for meat and poultry. EDIT: World Spice Merchants in Seattle, WA says about this curry mixture - The city-state-island of Singapore is a melting pot comprised of Chinese, Indian, Thai, Malay, and Indonesian cultures, all of which make their mark on Singapore's cuisine. Designed more as a coating rather than being used in stew-like curry, this spice blend is excellent on all manner of seafood. Try it added to stir-fried prawns or rub it on a tuna steak just prior to grilling.
Provided by Member 610488
Categories Asian
Time 20m
Yield 3/4 cup
Number Of Ingredients 9
Steps:
- Deseed and take off any stems from the chilies.
- Heat a frying pan and add all the seeds. Dry-fry over medium heat, stirring until the spices give off a rich aroma.
- Allow to cool. When cool enough to handle, break the stick into pieces and deseed the cardamom pods. Throw the pods away but keep the seeds.
- Grind all the seeds in a grinder.
- Stir in the turmeric and use immediately or store in an airtight jar away from light for no more than one month.
Nutrition Facts : Calories 283.1, Fat 11.6, SaturatedFat 0.8, Sodium 55.9, Carbohydrate 52.4, Fiber 25.2, Sugar 11.8, Protein 12.1
CHICKEN COLOMBO
Make and share this Chicken Colombo recipe from Food.com.
Provided by Ambervim
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
Steps:
- Colombo Powder:.
- Roast rice in a small dry skillet over medium heat, shaking the pan frequently, until the grains are a light golden brown, about 5 minutes. Transfer to a plate to cool. Add all spices to the skillet except turmeric and roast over medium heat, shaking the pan, until toasted and fragrant, about 3 minutes. Transfer the spices to the plate. Grind the rice and roasted spices in a spice mill or blender into a fine powder. Work in turmeric. Store the powder in an airtight container away from heat and light. It will keep for several months.
- Chicken:.
- Heat oil and butter in a large saucepan. Stir in the chicken and colombo powder (4 tbs per 2 lbs chicken). Cook over medium heat for 15 minutes, until brown.
- Add broth, onions 1/2 of the milk, garlic, lime juice, thyme, chives, parsley, pepper, salt and pepper. Simmer over medium heat for 45 minutes.
- Turn off heat and stir in remaining coconut milk, bananas and pistachios.
Nutrition Facts : Calories 550.6, Fat 31.8, SaturatedFat 14.5, Cholesterol 88.9, Sodium 1177.1, Carbohydrate 42.7, Fiber 3.1, Sugar 31.1, Protein 24.9
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