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Maldives Meat Curry Powder
Dakbungalow Curry Powder is a traditional Maldivan (from the Maldives) recipe for a classic heavily-toasted curry spice blend that's typically used for meat (particularly mutton) dishes. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Maldives Meat Curry Powder.
prep time
10 minutes
cook time
20 minutes
Total Time:
20 minutes
Makes:
1 jar
Rating: 
Tags : CurryChilli RecipesSpice RecipesMaldives Recipes
This is a dark-roasted curry powder, very similar to Sri Lankan curry powder that is typically used as a flavour base for meat dishes, particularly mutton curries. This blend contains all seven spices considered essential in Maldives cooking.
Ingredients:
3 tbsp cumin seeds
4 tbsp coriander seeds
1 tbsp fennel seeds
1 tsp fenugreek seeds
20 dried red chillies, or to taste (optional)
2 tbsp black peppercorns
1 tsp black mustard seeds
10 cloves
2 x 2.5cm (1 inch) cinnamon sticks
Seeds from 8 green cardamom pods
2 tsp ground turmeric
Method:
Place a dry non-stick pan over low heat. Add the cumin seeds and stir-fry until they begin to darken to a chocolate brown. Be careful as you don’t want to burn the spices or your blend will be bitter. Just toast the exterior and be sure to keep stirring and shaking the pan often so that they toast without burning.
Transfer to a plate to cool. Repeat by toasting the coriander seeds, fennel seeds and fenugreek seeds separately in the same manner until they turn a deep brown.
Now add the dried red chillies to the pan, toasting them until fragrant and darkened but not black. Transfer to the plate to cool.
Place the cinnamon and cardamom seeds in the pan and toast until fragrant and warm to the touch. Be careful, the cardamom seeds can catch quickly. Transfer to the plate and set aside to cool.
Once the spices have cooled, transfer to a grinder. Pulse to chop then run the motor until you have a fine powder. Add in the turmeric and run the motor to mix thoroughly. Transfer to an air-tight container and store in a cool, dark, spot. The curry powder will keep good for up to two months.
