RECIPE: Sri Lankan Raw Curry Powder

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This combo for a spice mix is a direct 'steal' from Madhur Jaffrey's _World

Vegetarian_ cookbook. I could mess around with it and make it 'mine' but it

would indeed spoil its integrity.

 

Mrs Jaffrey recommends it as 'perfect' for all vegetable curries. It is a little

different from most mixes you may have come across, home made or

commercial. It's not complicated! ;=)

 

Note: you need to give yourself an hour to put the spices in the oven - so don't

start this just when you need to cook.

 

Preheat oven to 150 F or lowest setting.

 

2 Tbsp whole coriander seeds

1 Tbsp whole fennel seeds

1 1/2 Tbsp whole cumin seeds

1 Tbsp whole fenugreek seeds

3 whole sprigs fresh curry leaves (about 60) or small handful of dried leaves

1 Tbsp desiccated coconut (the unsweetened kind, of course!)

1 1/2 tsp raw rice

1/2 tsp whole brown mustard seeds

 

Spread all the spices, leaves, coconut, rice grains etc. on a tray and put them

in the oven for 1 hour. Cool. Transfer to a clean coffee grinder or other spice

grinder and grind as finely as possible. (You'll need to do this in a couple of

stages, maybe ;=)) Store in a tightly lidded jar away from heat and sunlight.

 

Makes 1/2 cup.

 

Best,

Pat ;=)