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Sri Lankan curry powder
Makes 1 small jar Sauces and accompaniments
Ingredients
- 30g coriander seeds
- 15g cumin seeds
- 15g fennel seeds
- 15g black peppercorns
- 2tbsp coconut or vegetable oil
- 8–10 fresh curry leaves
- 70g dried Kashmiri or medium hot red chillies
- ¼tsp ground turmeric
Method
In a dry pan over a low-medium heat, roast the coriander, cumin, fennel and black peppercorns for 1–2 minutes, stirring regularly, until they begin to be fragrant, then tip them into a bowl.
Pour the oil into the pan, add the curry leaves and dried chillies and cook for 2–3 minutes, stirring often. Remove from the heat and, when cool, blitz in a spice grinder or mini food processor until fine, in batches if necessary. Stir in the turmeric, then transfer the mix to a jar and seal. It will keep in the fridge for up to 3 months.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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