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Brown curry powder
Makes Approx. 200g Sauces and accompaniments
Ingredients
- 45g coriander seeds
- 30g fennel seeds
- 30g white peppercorns
- 30g mustard seeds
- 20g cumin seeds
- 12g curry leaves
- 1g pandan leaf, cut into 5mm pieces
- 15g cinnamon stick, roughly crushed
- 8g cardamom seeds
- 11g turmeric powder
- 11g chilli powder
Method
Put a wide, shallow frying pan over a medium–high heat, add the coriander and fennel seeds and toast gently, tossing regularly, for about 2 minutes until the spices start popping and releasing their aromas. Reduce the heat and toast for another 4–5 minutes until they start to darken, then transfer to a bowl.
Add the peppercorns, mustard and cumin seeds, curry leaves and pandan to the pan and toast over a medium–high heat for 2 minutes or until they start to pop. Reduce the heat and toast for another 2–3 minutes until the pepper smell is pronounced, the mustard seeds are grey in colour, the cumin darkens, and the fresh leaves are dry. Tip them into the bowl with the coriander and fennel seeds.
Toast the cinnamon and cardamom seeds over a medium–low heat for 4–5 minutes, then add to the bowl with the other spices and allow to cool completely.
Grind to a fine powder, then add the turmeric and chilli and mix everything together. Store in an airtight container.
Cook's note Use this for any recipe that calls for a toasted, Sri Lankan or Ceylon curry powder.
This recipe is from the April 2022 issue of Food and Travel. To subscribe today, click here.
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