Black curry seasoning paste

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Sri Lankan black curry seasoning paste

Every time, I make a black pork curry or a tuna ambul thiyal I use dry roasted spice blend that is aromatic ,tart and highly aromatic, it enhances the flavor of coated meat or fish to the next level, tenderizes to give melt in mouth meat. Black curry sauce has refreshingly sour spiciness to it coming from Malabar tamarind and herbs. I love black curry with this roasted spice blend so much that, time to time, I make a big batch of black curry seasoning store it in the freezer. That way process of making delicious black pork curry or Tuna ambul thiyal comes down by half.

Dark roasted curry blend

There are so many recipes you can make with black curry seasoning. Curry seasoning last in the freezer really good for up to six months. Some curries like black pork or Tuna use just black curry and others I use black and red curry seasoning both. It almost being summer I cant think about a better curry seasoning I like for Barbeques. Hot days are here with abundance of greenery and black curry seasoning works beautifully for smoking and grilling with pork.

Some other curries with black curry seasoning

image of paratha wrap lunch
Black curry hummus wrap

To me, Black curry based Ambul thiyal completes rice and curry combination meal, with lentil curry, green salad, coconut sambol. But that is not at all, it is great on any recipe that could benefit from little tartness along with spice, One of the recent quick meals I shared through my Facebook ( now Meta) page was black curry tuna hummus wrap, which became a hit with my family very quick.

To keep it more interesting for my family, I experimented with Ambul thiyal seasoning base with Pork chops, Pork loin, and in array of different seafood combinations.

I wanted to find out the perfect combination of marinade and the cooking method and I loved the results with grilling, roasting with pork. that is what I am excited to share with you today. along with how you can prepare the black curry seasoning with scratch. Preparation of the seasoning base is relatively easy with adding ingredients together and blending it. Once blended it stays good in the fridge for up to two weeks and freezer up to six months and tablespoon or two according to your taste is plenty for flavoring a curry that serves four people.

black curry seasoning

How to make Black Curry Seasoning

Ingredients

  • Dried black kadampuli (Garcinia Cambogia / Malabar tamarind) – 10 pieces
  • Five Green Thai hot peppers
  • 2 inch piece of lemongrass
  • One whole head of Garlic cloves
  • 2-inch piece Ginger
  • 2-inch piece of lemongrass
  • 2 tablespoon of salt
  • ¼ cup of whole Black pepper
  • 1 tsp Nutmeg
  • 2 tbsp of Coconut toddy vinegar
  • 2 tbsp of toasted Paprika powder
  • 2 teaspoon of Cumin powder
  • 1 teaspoon of fennel seeds finely ground
  • 2 tablespoon Sri Lankan black curry powder (Dry roasted Coriander, coconut, rice, curry leaves, Cardamom ground together)

Preparation of seasoning Base

Step 1

Soak Kadampuli/ Malabar tamarind separately. Clean and discard the water. Add salt and set aside.

Step 2

Dry toast Cayenne pepper powder until fragrant in low flame stirring continuously. One thing to watch out here is not to overheat or overdo the toasting. As soon as color becomes deep red, and aromatic turn the flame off and transfer to a bowl. (As I have done many times while learning it is easy to burn red pepper powder and seasoning will taste bitter if the pepper is burned).

Step 3

Measure up 2 teaspoons of whole coriander, coconut flakes, 1 tablespoon of raw white rice, handful of curry leaves and 2 cardamom pods in to separate containers. Dry toast each item separately until brown and aromatic. Grind to a smooth powder in a mortar and pastel or a spice grinder.

Pre grind black peppercorns and fennel seeds.

Add all the ingredients into food processor and blend until you get a smooth paste with just enough water. I use one of my smoothie cups in Ninja high speed blender for blending. Heat half a cup of coconut oil on low flame and cook the seasoning base until aromatic and raw taste of the garlic disappears. Let the seasoning base cool down completely. pack them into cute jars.

Butter fried Pork Chops

image of butter and pork

3 pork chops (Boneless)  

2 tablespoons of Black curry seasoning base

Marinade pork in seasoning base for about an hour. longer the better. Add tablespoon of olive oil to coat.  Heat the cast iron skillet up to smoke point. Sear the pork on both side 2 minutes per side (until color develops). Turn the heat to medium and add heaping tablespoon of butter on top of the pork per side and cook until done while basting in butter. There is no cap of how much butter you can add here, only your preference. We are after the flavor.

Enjoy with your favorite crusty bread and grilled vegetables.


Pork roast using black curry seasoning paste
Whole pork butt roast
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