Roasted Sri Lankan Curry Powder
Makes roughly 175g’s
50g coriander seeds
40g cumin seeds
25g fennel seeds
1½ tsp fenugreek seeds
½ tsp cardamom seeds
½ tsp black mustard seeds
1 tsp black peppercorns
½ tsp cloves
3 inch cinnamon stick
4 dried red chillies
a handful of dried curry leaves
2 inch piece of lemongrass (finely chopped)
1 tbsp uncooked long grain rice
Place a large frying pan on a medium to high heat. Once hot, add coriander seeds and cook until they start to become golden brown in colour and smell fragrant.
Then individually roast the rest of the ingredients and continue to cook until they also turn golden brown. Keep a close eye on the pan as the whole spices can start to burn fairly easily – you just want to toast them lightly.
Put all ingredients into a pestle and mortar or a blender, and grind to a fine powder.
Use straight away or, as with the raw curry powder, store in a clean airtight container for up to 6 months. It does lose its pungency over time so I’d recommend you make it as and when you need it.