Curry Powder Mix from Srilanka
Curry Powder from Srilanka
Vidu Philip
This recipe was given to me verbally, I have written it from memory. I think that it is very similar to Charmaine Solomon's recipe.
Ingredients
1 cup coriander or dhania seeds*
1/2 cup cumin or jeera seeds *
1 tbsp. fennel or saunf seeds *
1 tsp. fenugreek seeds* (too much will give the powder a bitter taste)
10-15 dried curry leaves
2 inch piece of cinnamon stick or dalchini
1 tsp. whole cloves or laung (lavang)
1 tsp. cardamom seeds or illaichi dana
1 tbsp. black pepper corns
5-6 dried red whole chillies
2 tbsp. ground rice
Instructions
Heat a heavy bottomed pan or wok and dry fry all the spices marked * separately (they have different frying times), stirring all the time, until a roasted aroma rises and spices turn dark brown but not burnt. Allow to cool.
Dry fry curry leaves for a minute or two, allow to cool.
Mix all these ingredients together and add cinnamon, cloves, black peppers, cardamom seeds, whole chillies and ground rice.
Grind to a powder, using a coffee grinder or similar.
Store in an airtight container. If you do not use this regularly, store it in a fridge or freezer, it will last longer.
