Lonumiru Curry Powder is a traditional Maldivan (from the Maldives) recipe for a classic spice blend that employs the seven essential flavouring spices of the Islands. The full recipe is presented here and I hope you enjoy this classic Maldivan version of: Lonumiru Curry Powder.
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The essential flavouring spices in the Maldives are fennel seeds, cumin, turmeric, cardamom, coriander seeds, cinnamon and cloves. This local spice blend uses all of these, but mixes them with lots of the local dried red chillies to produce a fiery blend that's reminiscent of lominirus, the local fiery chilli curry sambal. It used to be that curry powders were not used, but most islanders will have versions of this one for convenience.
Place a dry frying pan over medium heat. Add the dried chillies and toast for a few minutes until they beging to darken. Turn out onto a plate and set aside to cool.
Once the chillies are cold, transfer to a spice or coffee grinder. Pulse to chop finely then add the remaining spices. Rende to a fine powder, transfer to a jar and store until needed.
This spice blend will keep well for up to 2 months.
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