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Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 25 grams coriander seeds -- (1 Ounces)

  3. 15 grams cumin seeds -- (1/2 Ounces)

  4. 1 tablespoon fennel seeds

  5. 1 teaspoon fenugreek seeds

  6. 1 small piece cinnamon

  7. 6 green cardamoms

  8. 6 cloves

  9. 6 fresh curry leaves

  10. 1 teaspoon cayenne

Instructions Jump to Ingredients ↑

  1. In Sri Lanka, spices are roasted to a deep brown before grinding: this gives much Sri Lankan food a "darker" taste than Indian dishes.

  2. Dry roast the whole spices in a heavy frying pan over a medium heat until they turn dark brown, stirring frequently to prevent burning. Leave to cool, then combine with the curry leaves and cayenne and grind to a powder. Stored in an airtight container, the blend will keep for 3-4 months.

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