Sri Lankan Curry Powder
Published in Curry Pastes
In general, Sri Lankan curry mixes are made with spices that are roasted for longer than for a basic masala. Excellent for jaggery (palm sugar) satays.
Ingredients:
- 25 ml whole coriander
- 10 ml whole cumin
- 5 ml fennel seeds
- 2.5 ml whole fenugreek
- 2 curry leaves
- 5 ml ground cinnamon
- 1.5 ml ground cloves
- 1.5 ml ground cardamom
- 5-10 ml chilli powder
Preparation:
- Dry-roast the coriander, cumin, fennel seeds fenugreek and curry leaves in a heavy-based frying pan until fragrant and starting to change colour.
- Cool, then grind/blitz/crush to a powder, then combine with cinnamon, cloves cardamom and chilli.
- Store in an airtight jar in a cool, dry place. Use within 2-3 months.
Notes:
- Chilli powders vary enormously in strength – be careful – though this is a ‘hot’ spice mix.
Makes about 50 ml of curry powder.
