Sri Lankan Curry Powder
Sri Lankan Curry Powder by Soneva Fushi by Six Senses chef Lalith. Written by Mona Farrugia.
Mona Farrugia
May 31, 2011
You need:
500grams coriander seeds
125 fennel seeds (the ones from Malta are very fragrant)
125 cumin seeds
12 curry leaves
10-12 cardamom pods (black, white or the regular green – the former are smokey, the white ones fresh tasting and the green ones strong)
1 inch of savoury cinnamon
10 cloves
How:
- Toast all the spices in a thick-based frying pan on a very low heat until you can smell the aromas. In fact, very suddenly the fragrance will become almost overwhelming in a very beautiful way. That is when you switch off and take the pan off the heat.
- Grind the spices as you need them. I suggest you do not grind them all at once so that you conserve as much flavour as possible.
- To grind, you can either use a real spice grinder or take all the peppercorns out of the pepper grinder and use that instead.
This recipe can be used for most pork and beef Sri Lankan curries.
