Updated: Apr 30, 2020
I have tried to make Ceylon Hut curries using commercial curry powders and they do work but they taste different with every different brand of curry powder. To obtain the original Ceylon Hut curry restaurant flavours we have found it best to make up a batch of their own house special curry powder.
This is a generous recipe, so there is plenty to make several curries. All the ingredients can be found at an Indian or asian grocer store, in large packets that are relatively inexpensive. If you are fond of vindaloo curries the powder is roasted prior to using. We generally split our portion of the curry powder into two containers, one roasted for vindaloos and the other fresh for normal curries.
This recipe is transcribed directly from the homemade original, Ceylon Hut Curry Restaurant recipe book gifted to their regular customers when they closed their doors in 1999.
1 cup ground coriander 1 tsp fenugreek powder 1 tsp ground cloves 1/2 tsp poppy seeds 1 tsp garlic powder 15cm pandan leaves 1/2 cup ground cumin 1/2 tsp cinnamon powder 1 tsp ground ginger 1/2 tsp cardamom powder 15cm dried lemon grass 5 curry leaves
Mix the above ingredients together to use as a base for most of the curries. Store in an airtight container.
To make a vindaloo curry powder roast the above ingredients in a dry non stick frying pan, very slowly until aromatic. Cool ans sore in an airtight container.