Sri Lankan Curry Blend

I hand roast the spices for this curry, which has delightfully subtle differences from Indian and other curries (including roasted and ground cashews). You can substitute it in any of your favorite Indian curries for a delightfully different flavor. I promise to roast the curry powder within 2 days of shipping.

Sri Lankan Shrimp Curry

Seafood, of course, is the staple of Sri Lanka where spiciness is also a fact of food life. You can make this as mild or spicy as you wish by reducing or increasing the hot pepper.

2 tablespoons vegetable oil
1 cup chopped onion
5 garlic cloves, minced
2 tablespoons ginger, minced
1 cinnamon stick
2 small birdseye or jalapeno chilies, seeded and chopped
1 teaspoon turmeric
5 teaspoons Sri Lankan curry powder (My own blend is available)
2 small/medium tomatoes, seeded and chopped
1 teaspoon lime juice
1 lb. medium shrimp, peeled and deveined
1 1/2 cups coconut cream, or coconut milk

Heat the oil and saute the onions, garlic, ginger, cinnamon and chilies over medium high heat until onions begin to brown. Add the turmeric and curry powder, tomato, lime juice and a little salt. Cook until the tomato is almost completely fallen apart, about ten minutes. Add the shrimp and simmer until cooked, about 3 or 4 minutes. Add the coconut milk, bring to a boil, then remove from heat and serve.

Mango Curry

This dish goes back at least to the fifth century, when it was served to King Kasyapa. Wonderful dish to include in any Asian dinner. If you have coconut cream use it for the second addition, instead of coconut milk.

3 or 4 teaspoons mustard seeds
3 tablespoons white vinegar
1 tablespoon vegetable oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon fresh ginger, minced
1 birdseye pepper, minced
4 teaspoons Sri Lankan curry powder (My own blend is available)
1 cinnamon stick
1 teaspoon salt
1 lb. mangoes, as green as possible, peeled and cut into thick slices
1 cup coconut milk and coconut cream (see note above), divided (or just coconut milk)
2 teaspoons sugar

Using a mortar and pestle, crush the mustard seeds and vinegar to a paste and set aside. Heat the oil and add the onion, cooking for 2 or 3 minutes. Add the garlic, ginger and pepper and cook a minute longer. Stir in the curry powder, cinnamon, salt and mango and then add about 1/3 cup coconut milk. Bring to a boil and simmer until the mango is just tender, about 8 to 10 minutes. Stir in the mustard paste, remaining coconut milk (or cream) and the sugar. Bring to a boil, reduce heat and simmer for 5 minutes. (The sauce should be thick enough to coat a spoon.)

As I say on each post, I unconditionally guarantee you will be happy with my spices - I will pay for the return postage and refund your purchase price if you are not. I know you will be delighted.

I'm available by email: authenticspiceblends@yahoo dot com, or call me: 503.280.2051.

If you'd like to order the curry powder ($8) or another ingredient, payment is secure via Paypal, and your ingredients are hand roasted/packed as ordered. (Shipping is $1 for the first ingredient, $.75 for each additional. I ship only within the U.S.) Just send an e-mail and tell me what you'd like. I'll get right back to you.

Thanks for reading. Drop me a note with questions about any recipe.

John Ettinger