Jaffna is one of the northern most cities in Sri Lanka, it is almost an island in its own right, being connected to the mainland by a very narrow strip of land and a causeway known as Elephant Pass. Populated by Tamil speaking people who all love their cuisine, they have created some very distinct dishes that tend to be hotter than other regions of Sri Lanka, a fact reflected in this particular curry powder.
Traditionally speaking beef was not widely consumed by the people on the Peninsula but that is not to say you can’t use this curry powder with beef, it just wasn’t widely eaten. Similarly, pork was not readily available in Jaffna City all year around, locals made do with chicken, mutton or lamb and lots and lots of seafood dishes. A typical household diet would consist of at least one seafood curry a day.
Through the course of history, the regions cooking took influence from both Indian and Malaysian cuisines however the underlying curry powders remain relatively unchanged.
Ingredients: coriander, ground rice, cumin seeds, fennel seeds, fenugreek seeds, dried red chillies, black peppercorns, black mustard seeds, green cardamom seeds, cloves, cinnamon
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