Title: Sri Lankan Curry Powder
Categories: Sri lankan, Spices
Yield: 1 Kg
400 g Dried red chili
400 g Coriander seeds
80 g Black pepper
80 g Fennel seeds
60 g Cumin seeds
20 Curry leaves
1 tb Cooking oil
Heat a large wok and dry roast the curry leaves for 2 minutes over low
flame. Stir frequently until the heat spreads well to all curry
leaves.
Take off the curry leaves and dry roast the coriander seeds for 3
minutes over medium flame. Stir the seeds regularly to avoid burn.
Take off the coriander seeds and dry roast the black pepper for 2
minutes over low flame. Stir very often to avoid burn.
Take off the black pepper and dry roast the fennel seeds for 2
minutes over low flame. Stir frequently to avoid burn.
Take off the fennel seeds and dry roast the cumin seeds for 60 to 90
seconds over low flame. Stir regularly to avoid burn.
Finally, take off the cumin seeds and roast the dried red chilies
over low heat for 3 minutes. Add cooking oil, stirring frequently to
avoid burn.
Grind roasted ingredients together, in batches if neccessary. Once you
grind it to a smooth powder, spread it in a thin layer to cool, using
a spoon. After 10 minutes, once the heat gets down, put it on an
airtight bottle.
Notes:
* Some people add dry turmeric root as well. I didn't use that in this
recipe, but if you really want, add 25 g dry turmeric root.
* This curry powder is perfect for any Sri Lankan dishes. But some
people use different curry powder for meat-related curries. For that,
you have to add 1 nutmeg, 3 cinnamon sticks, 8 cardamom, and
15 cloves additionally.
* You may need a large cooking wok to dry roast the dried red chilies.
