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Sri Lankan Toasted Meat Curry Powder
Sri Lankan Toasted Meat Curry Powder is a traditional Sri Lankan recipe for a classic spicy dark toasted curry powder incorporating ground rice. The full recipe is presented here and I hope you enjoy this classic Sri Lankan version of: Sri Lankan Toasted Meat Curry Powder.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : CurryChilli RecipesSpice RecipesSri-lanka 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
1 tbsp basmati rice (optional)
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
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 toast the rice until lightly browned and transfer to the plate to cool. At this point 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. Transfer to an air-tight container and store in a cool, dark, spot. The curry powder will keep good for up to two months.
