Ingredients Jump to Instructions ↓

  1. 25 Coriander seeds - (1 oz)

  2. 15 Cumin seeds - (1/2 oz)

  3. 1 tablespoon 15ml Fennel seeds

  4. 1 teaspoon 5ml Fenugreek seeds

  5. 1 Cinnamon

  6. 6 Green cardamoms

  7. 6 Cloves

  8. 6 Fresh curry leaves

  9. 1 teaspoon 5ml Cayenne

Instructions Jump to Ingredients ↑

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