Colombo Curry Powder Food

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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

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

CARIBBEAN CURRY POWDER



Caribbean Curry Powder image

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

2 tablespoons cumin seeds
1 tablespoon coriander seed
1 tablespoon poppy seed
1 tablespoon mustard seeds (brown are preferred)
1 tablespoon whole cloves
1 tablespoon peppercorn
2 tablespoons ground turmeric
1 tablespoon ground ginger (Jamaican if available)

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



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

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.

SINGAPORE-STYLE CURRY POWDER



Singapore-Style Curry Powder image

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

4 small dried red chilies
6 tablespoons coriander seeds
1 tablespoon cumin seed
1 tablespoon fennel seed
2 teaspoons black peppercorns
1 inch piece cinnamon stick
4 green cardamom pods
6 cloves
2 teaspoons ground turmeric

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



Chicken Colombo image

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

2 tablespoons white rice
2 tablespoons cumin seeds
2 tablespoons coriander seeds
1 1/2 teaspoons mustard seeds, pref. black
1 1/2 teaspoons black peppercorns
1 1/2 teaspoons fenugreek seeds
1/2 teaspoon whole cloves
2 tablespoons turmeric
2 tablespoons oil
1 tablespoon butter
2 lbs chicken
2 cups chicken broth
2 cups onions, chopped
14 ounces coconut milk
1 teaspoon garlic, minced
2 tablespoons lime juice
2 tablespoons thyme, fresh
2 tablespoons chives, chopped
3 tablespoons parsley, chopped
1 teaspoon scotch bonnet pepper, chopped
1 tablespoon salt
1 tablespoon pepper
1 cup banana, chopped
1/2 cup pistachios, shelled (optional)

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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