Roasted curry powder

Roasted curry powder

By
From
Sri Lankan Flavours
Photographer
Craig Wood

This is the blend used for meat dishes.

Ingredients

Quantity Ingredient
6cm lemongrass, white part only
1 stick cinnamon
1/2 cup coriander seeds
10 curry leaves
10 cm piece rampe, cut into four pieces
2 cardamom pods
3 cloves
1/4 cup cumin seeds
1/4 cup fennel seeds

Method

  1. Place lemongrass and cinnamon stick in a pan on medium heat and toss gently, roasting until golden brown – about three minutes. Then add coriander seeds, curry leaves, rampe, cardamom and cloves and brown for a further minute. Remove from heat and add cumin and fennel and toss through the other ingredients. These cook with the heat of the pan. Place in a food processor and blend until reduced to a powder, or you can grind ingredients with a mortar and pestle.

Variation

  • You can add dry red chilli powder, or include dry red chilli in the roasting pan, and roast until slightly golden brown. Keep this blend separate from the one without chilli and use in curries as required.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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