Vegetable curry powder (unroasted)

Vegetable curry powder (unroasted)

By
From
Sri Lankan Flavours
Photographer
Craig Wood

Ingredients

Quantity Ingredient
1/8 cup rice
1/4 cup desiccated coconut
1/4 cup ground coriander
1/8 cup ground cumin
1/4 cup ground fennel
1/2 tablespoon ground fenugreek
10 curry leaves
1/2 teaspoon ground turmeric

Method

  1. Toss rice in a warm pan until lightly brown – about 2 minutes. Add coconut and shake in pan until golden – about 30 seconds.
  2. Remove from the pan, place in a small food processor with the rest of the ingredients and blend to a powder. This can also be done using a mortar and pestle or a coffee grinder.
  3. Even though this is an unroasted curry powder, my mother always warmed the other ingredients – coriander, cumin, etc. – to release their flavours. It also makes them easier to pound.

Variations

  • You can include a 5 cm piece of rampe and the white part of 1 stalk of lemongrass.

    My mother would add 2 cloves garlic and a 3 cm piece of ginger, sliced.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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