Sri Lankan Dark Roasted Curry Powder

Step 1

Over a low heat, roast the cumin seeds until they are beginning to turn a delicious looking chocolate brown. Be careful as you don’t want to burn the spices through! Just toast the exterior and be sure to keep stirring and shaking the pan often so that they toast without burning.

Step 2

Transfer to a plate to cool. Repeat by toasting the coriander seeds, fennel seeds and fenugreek seeds separately until they turn a deep brown.

Step 3

Now toast the rice (if using) until lightly browned and transfer to the plate to cool. If using red chillies, toast them also until fragrant and darkened but not black. Allow to cool.

Step 4

Place the remaining ingredient in the pan and toast until fragrant and warm to the touch. This really should be done separately but I usually cheat. Don’t let them smoke!

Step 5

Allow to cool with the other spices. Once cooled, grind to a fine powder with a pestle and mortar or spice grinder. This curry powder can be kept in an air-tight container in a cool location for up to 2 months.