Sri Lankan Roasted Curry Powder
A lovely spice blend which will set the tone for your Sri Lankan curry dish.
Servings 8 Tablespoons
- 4 Tbsp coriander seeds
- 3 Tbsp cumin seeds
- 2 Tbsp black peppercorns
- 2 Tbsp basmati rice
- 1 Tbsp black mustard seeds
- 3 tsp whole cloves
- 2 tsp green cardamom seeds
- 1 tsp fennel seeds
Place the rice in a non-stick pan.
Heat over medium heat until the rice starts to turn light brown.
Add the rest of the spices and roast for few more minutes until the spices start to become aromatic. Keep moving the pan to prevent the spices from burning.
Remove from the heat and let the spices cool down.
Once cool, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder.
Store in an air tight container.
Calories: 46kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 121mg | Fiber: 2g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg