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Authentic Sri L...

Authentic Sri Lankan Dark Roasted Curry Powder

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Prep: 5 min

Cook: 25 min

Extra Time: 20 minutes for cooling

Curry leaves, coconut, and toasted rice, give this curry powder its distinctive Sri Lankan taste. Its dark in colour, deep in flavour and the smell alone is enough to make your mouth water. This curry powder is specifically used for meat and poultry dishes (for vegetable dishes the milder unroasted curry powder is used). This recipe is my mother’s homemade blend. I used to bring some back with me every time I’d go visit her in Sri Lanka, but as I always run out before my next visit and had to rely on store bought versions, I finally got the recipe and started making it myself.

Ingredients

125 g

coriander seeds

50 g

cumin seeds

13 g

fennel seeds

green cardamom pods

cloves

4 inch

cinnamon stick

mace blades

2 tbsp

black peppercorns

25 g

mustard seeds

2 big handfuls

curry leaves

23 g

desiccated coconut, (1/4 cup)

30 g

rice, (raw)

Method

1. Heat a small frying pan over a medium heat. Add coriander seeds and cook for 3-4 minutes or until they become brown, fragrant and are crispy to the touch. Stir constantly to prevent burning then transfer to a plate and allow them to cool.
2. Repeat the same process with the cumin seeds and fennel seeds individually, then transfer to a plate and allow them to cool.
3. Next add the cardamom pods, cloves, cinnamon stick, mace, black peppercorns and mustard seeds to the pan. Cook together for 3-4 minutes or until they become really fragrant, stir continuously to prevent burning then transfer to a plate and allow them to cool.
4. Add the curry leaves to the pan and cook for 2-3 minutes or until they become dry and crisp to the touch. Transfer to a plate and allow them to cool.
5. Reduce the heat to medium low then add coconut and rice to the pan and cook for 4-5 minutes or until golden brown, stir continuously. Transfer to a plate and allow to cool.
6. Mix all the roasted spices together and grind to a fine powder using a spice grinder or pestle and mortar. For an extra fine powder, pass it through a sieve.
7. Stored in an airtight container the curry powder will keep fresh for 2 months.

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