Here is a base recipe for a curry powder that can be used with mutton, fish, crab or prawns. Once you give it a go, you’ll discover what a difference it makes when you make it from scratch.

1 whole fryer (or parts), chopped 3 tablespoons roasted curry powder 1-2 teaspoons cayenne pepper 1 teaspoon apple cider vinegar 2 tablespoons oil 1 large onion, chopped 4 cloves garlic, sliced 2 ...

Immediately stir in ketchup, Worcestershire sauce, curry powder, salt, cinnamon, cloves, cardamom and curry leaves. Add beef and stir on high for a minute or two, browning the meat.

If you’ve long been using curry leaves, you know they bring a dish together, making it richer, more robust. A sprig or two elevates, but doesn’t dominate, other flavours. Once fried, they ...

When the Gamalaths moved to Tustin in 2000 to escape the Sri Lankan Civil War, which spanned from 1983 until 2009, she took a job as a preschool teacher, but continued cooking on the weekends ...

Add the coriander, cumin, red chile powder, turmeric, ginger, garlic, and onions. Mix well and rub the spices into the chicken. Put in the refrigerator to marinate for 30-40 minutes. 2.

Back in the 1990s, Sri Lankan restaurants were nonexistent even in ethnically diverse cities like Chicago because the small number of Sri Lankans who started arriving in the United States in the ...

Even today, Sri Lankan food is hard to come by outside of New York City and parts of New Jersey, making the food unfamiliar to most. That’s a shame, because as Mohanraj’s new cookbook, “A ...

Even today, Sri Lankan food is hard to come by outside of New York City and parts of New Jersey, making the food unfamiliar to most. That’s a shame, because as Mohanraj’s new cookbook, “A ...