- For a milder curry, remove and discard chilly seeds
Sri Lankan roasted curry powder
Makes approx. 500 grams
- 250g coriander seeds
- 160g cumin seeds
- 50g fennel seeds
- 20g black peppercorns
- 4 cloves
- 8 green cardamom pods
- 1 stick (10g) Sri Lankan cinnamon
- 2 tsp (10g) black/brown mustard seeds
- 4 stalks (10g) fresh or dried curry leaves
- 1 stalk (40g) pandan (rampe)
- Toast spices (excluding pandan) in a work or pan for 1-2 minutes on low-medium heat, until light brown and fragrances are released, mixing spices regularly to prevent burning. Or roast spices in an oven tray on low heat (160 degrees) checking regularly and mixing spices around to prevent from burning.
- Set aside toasted/roasted spices to cool. This will help to grind ingredients easier.
- While spices are cooling, cut pandan (rampe) into 2cm lengths.
- Place cooled spices into a food processor and grind to a fine powder. Alternatively use a mortar and pestle, and mix thoroughly.
- Mix pandan with finely ground spices and place into an air tight container.
Store in a dark, cool place.
Note: it is best to store curry powder in the freezer.
Spices and pandan can be found in Asian green grocers and markets. Some ingredients may also be found in the Asian aisle of your local supermarket.