Curry Pastes & Powders      

HUNI HAVAADHU

LONUMIRUS HAVAADHU

 HUNI HAVAADHU

Coconut Curry Paste

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Yield: 1 kg
Preparation time: 3 hrs

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Ingredients
500 g Coconut (grated)
75 g Fennel seed
50 g Cumin
150 g Dried chilli peppers
25 g Peppercorns
50 g Cinnamon
50 g Cardamom
15 g Cloves
20 g Turmeric Powder
100 g Onion (sliced)
20 g Garlic (sliced)
30 g Ginger (sliced)
6 Cherry pepper
2 bunches Curry Leaf
2 Rampe Leaf

Method
Mix all the ingredients. In a large wok toast the coconut curry mix over a low heat until the coconut has turned golden brown. When toasting the ingredients it is necessary to stir the contents at regular intervals to ensure even browning of the coconut.

Toasting of the curry mix is best done in small quantities at a time as if done in large quantities it may result in the curry mix being unevenly toasted. Once toasted, let cool. Dry grind the mixture to a semi-coarse stage. Keep in an airtight container until required.

To make coconut curry paste blend the required amount of ground coconut curry mix to a smooth paste. Use as required.

This curry paste can also be used raw without toasting.

 LONUMIRUS HAVAADHU
 

Chilli Curry Powder
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Yield: 300 gram
Preparation time: 60 min
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Ingredients
100 g Coconut (grated)
100 g Dried chilli peppers
25 g Cumin
50 g Fennel seed
20 g Pepper
30 g Onion
10 g Garlic
5 g Turmeric Powder
5 g Ginger

Method
Mix all the ingredients. Grind the mixture to powder.

Note: To make paste from curry powders, blend it with a small amount of water.