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Ceylon Black Curry




Source of Recipe


the web


List of Ingredients




1 1b Mutton/goat, lamb or beef can be used as a substitute, cut into 1 inch cubes

Ingredients to be roasted in a dry pan using low heat till dark but not burnt

2 Tbsp Coriander seeds
1 tsp Fennel
1 ½ tsp Cumin

****
25 dry chillies, remove stems and seeds, cut in half and roast separately in a dry pan till dark but not burnt (this will make you sneeze so open the windows!!) There are varieties of dry chillies and some of them are not hot so make your choice.)

4 shallots, peeled , cut in half and sliced
3 cloves garlic, sliced
½ inch ginger, chopped

½ tsp fenugreek
1 stem lemon grass
2 inch piece screw pine leaf (this is very important if you want the true flavour of a Ceylon curry)
1 sprig curry leaves

15 Cardamons, husks removed and pounded fine
a good pinch of saffron

For tempering and adding to curry:

3 cloves garlic, chopped
3 shallots, sliced
½ inch ginger, chopped

4 cups coconut milk (you can use half the amount and 2 cups of water)
Juice of ½ lime

Recipe



Put the meat in a pan with the coconut milk, powdered ingredients, the first lot of shallots, garlic and ginger, cinnamon, powdered cardamon, salt and half each of the screw pine leaves, curry leaves and the fenugreek and turmeric. Bring to boil and lower heat and simmer till meat is quite tender then add in the lime juice.

Heat a frying pan, add the ghee and fry the second lot of shallots, garlic and ginger till golden brown and pour into the curry and simmer till meat is tender and gravy is thick.

Note: The secret to a good black curry is in the roasting of the spices.
Although it is called black the finished product is usually an extremely dark brown and thick in consistency.

Usually served with Yellow/ saffron rice and a vegetable Mallum.