Meat Curry Powder Recipe
I am sharing my signature all-purpose Meat Curry Powder Recipe so that you can try this recipe next time you cook meat/chicken/meat alternatives (such as Young jackfruit/soy meat). You can use it in any recipe that asks for an aromatic curry powder. I love to use this curry powder for curries, marinades, stir-frying, and grilling. I promise you that this can elevate any curry dish to a whole new level. Don't be surprised if your neighbor asks what you're cooking cause this curry powder has the most amazing aroma. And of course, it makes super delicious curries.
Home-made curry powders are way better than store-bought
If you haven't tried making curry powders at home already, let me do some convincing. Cause you my friend are missing out!
- Freshness: When you make curry powder at home, you control the freshness of the ingredients. Store-bought ones may sit on shelves for a long time, losing flavor and aroma, but when you make your own, you can ensure all the spices are fresh and fragrant.
- Customization: Homemade curry powder lets you adjust the flavors to your liking. You can increase or decrease the amount of certain spices, making it spicier, milder, or more aromatic, suiting your taste perfectly.
- No Preservatives: Many store-bought curry powders contain preservatives to prolong shelf life. By making your own, you avoid these additives, creating a healthier blend without any unnecessary chemicals.
- Tailored to Dietary Needs: Homemade curry powder allows you to cater to specific dietary requirements. You can control the salt content, avoid allergens like gluten, or make it entirely organic, ensuring it fits your dietary needs perfectly.
- Fun and Satisfaction: Making curry powder at home can be a fun and rewarding experience. It's a chance to experiment with different combinations of spices, learn about flavors, and feel proud of creating something delicious from scratch. Plus, the aroma that fills your kitchen is unbeatable! did I mention that it's economical too?
Why roasting spices?
Roasting spices before using them in cooking, enhances their flavors by unlocking essential oils and intensifying their aromatic properties. The heat activates enzymes within the spices, releasing richer and deeper flavors. Roasting also removes any residual moisture, ensuring that the spices stay dry and don't clump together. This process transforms the raw, sometimes bitter taste of certain spices into a more complex and nuanced flavor profile, ultimately contributing to more vibrant and flavorful dishes.
How spicy is this meat curry powder?
Well, it depends on the variety of dried chili and the amount of chilies you use in the recipe. I usually add dried cayenne. They are moderately hot. But you only use a small amount of curry powder in each dish, usually the dishes won't turn too hot. If you want your dishes hotter, you can add chili powder separately to the curry. That way you have more control over how hot you want your dishes to be.
For milder curry powder, use a milder chili variety (ancho, pasilla, paprika) or skip adding chilies.
Recipe Video
How and When to Use?
I'm Sri Lankan and I use curry powder in almost every curry I make. And even in stir-fries, grilling, and other dishes as well. This Meat Curry Powder Recipe is made with lots of roasted aromatic spices so it's quite strong in both flavor and aroma. Which makes it ideal for cooking chicken, beef, mutton/lamb, or pork. And also with meat alternatives such as soymeat or young jackfruit. For delicate vegetables, you can use a pinch of this spice powder to sprinkle on top once they are cooked. This will add a nice pleasant aroma to vegetables. Especially for curries such as green bean curry, and potato curry.
For meat curries, you can simply add the Meat Curry Powder to the marinade. Or to the curry with other aromatic ingredients. Do not add this to hot oil directly as it can burn the spice powder and make the curry bitter.
Products I Use:
(Amazon affiliate)
- Spice grinder
- Coriander seeds
- Cumin seeds
- Fennel seeds
- Ceylon Cinnamon
- Cloves
- Cardamom
- Black Peppercorns
- Dried Chilies
- Mustard seeds
I hope you give this super easy Sri Lanan Meat Curry Powder Recipe a try. I know the ingredients list may look too long but trust me, it only takes minutes to make the spice mix. Make sure to use fresh and good quality whole spices. It makes a world of difference.
You're going to LOVE this super aromatic Meat Curry Powder. It can elevate any curry to a whole new level. Great for grilling, air-frying, and stir-frying as well! I hope you give it a try. It's so easy and highly rewarding!
- 3 tbsp Coriander seeds
- 1 tbsp Cumin seeds
- 2 tsp Fennel seeds
- 3 Pieces of Ceylon cinnamon (about 2 inches long each)
- 1 tsp Cardamom pods
- 1/2 tsp Cloves
- 2 tsp Black peppercorns
- 5 Dried Chilies
- 2 Sprig of curry leaves
- 1 Pandan Leaf, broken into pieces
- 1/2 tsp Black mustard seeds (usually fry with residual heat of the pan)
- 1 tbsp Grated coconut
Dry roast each ingredient separately, in medium heat until they turn brown in color, dehydrated, and fragrant. Make sure to stir/mix them continuously while roasting to ensure even roasting. Do not let them burn. In any case, if you burn a spice, discard it as it will turn the spice mix bitter. The time it takes to dry roast each ingredient is different. Some would take a few seconds and some might take about a minute (eg: coconut, curry leaves).
Do NOT fry all the spices at once. The time it takes each species to roast is different. You can fry spices that take relatively the same time together but if you're unsure, I highly recommend roasting each spice separately.Let the spices cool down on a tray or a plate.
Grind finely in a coffee/spice grinder. Store in an air-tight container.
When you select spices, buy the freshest, best-quality spices available in the grocery store. It makes a huge difference.
Spices do have a lot of impurities, specially if you buy bulk spices without packaging. So I recommend washing them (you can use a colander or a mesh sieve for this) and then air-drying them. The roasting will get rid of any residual moisture.
Do NOT fry all the spices at once. The time it takes each species to roast is different. You can fry spices that take relatively the same time together but if you're unsure, I highly recommend roasting each spice separately.
