GLUTEN-FREE SRI LANKAN CURRY POWDER

I have made this Sri Lankan Curry Powder for years and always have some on hand. Based on a Charmaine Solomon recipe, it is beautifully dark and fragrant and the chilli level can be adjusted to suit your taste.

We use the blend in our Tomato and Lentil Samosa recipe. It also makes for a flavoursome tomato fish curry and is lovely to toss through fried green beans or on roasted potatoes for quick side dishes to accompany other Indian or Sri Lankan curries.

This recipe will make more than is required for the lentil mixture in the samosa referred to above, which means that you too will have some at the ready in your pantry.

Caren

Sri Lankan Curry Powder

Makes approximately 75gm, equivalent to 10 tablespoons.

½ cup coriander seeds
¼ cup cumin seeds
2 teaspoons fennel seeds
1 teaspoon fenugreek seeds
1 3cm cinnamon stick, broken into pieces
3 cloves
1 teaspoon cardamom seeds
1 tablespoon dried curry leaves
½ teaspoon chilli powder, or to taste

In a dry, non-stick frying pan placed over low heat, separately toast the coriander, cumin, fennel and fenugreek seeds until dark and fragrant. Watch them carefully so they don’t burn. Allow to cool.

Blend the seeds with the other ingredients in a spice grinder or blender until finely powdered. Store in a sterilised, dry jar in a cool place.