The Perfect Ceylon Curry

Reminder note about two cook-alongs this week — Wednesday Jan 27 & Friday January 29! For Friday’s class, I’m tentatively planning to do both a meat and vegetarian (in fact, vegan) option (probably eggplant curry). Classes start at 5:30 CST, and people are welcome to just watch, chat, (and knit or crochet if they like) if they don’t feel like cooking along.

“Join us and special guest Mary Anne Mohanraj (2020 Fiberworld host!) to create the perfect Ceylon Curry mix! Mary Anne will take us through creating this delectable mix and then follow up with a hands-on make-along on January 29th to make the dish (YUM!). Join us for one or both events to put some spice in your new year!”

You can also buy a ‘spice bundle’ on the Fiberworld site, but it would arrive after the class. So if you’re signing up and want to make curry powder along with me, you might want to pick up the ingredients and supplies yourself in advance. You’ll need:

1 c. coriander seeds
1/2 c. cumin seeds
1 T fennel seeds
1 rounded t. fenugreek seeds (aka methi seeds)
1 cinnamon stick, about 2 inches
1 rounded t. whole cloves
1 rounded t. cardamom seeds
2 T dried curry leaves (optional)

2 rounded t. cayenne (optional)

+ a mortar and pestle or dedicated spice grinder (I use a coffee grinder)

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