Ingredients
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1/2 cup Coriander Seeds
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1/2 cup Rice - Basmati
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1/2 cup coconut (desiccated)
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1/4 cup Cumin Seeds
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1/8 cup Fennel (seeds)
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2 Dry Kashmiri Chillies
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1 stalk Curry Leaves
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1.5 teaspoon Fenugreek Seeds
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2 Cloves
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2 Cardamom Pods
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1 Ceylon Cinnamon Stick
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1 Star Anise
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1.5 teaspoon Black Mustard Seeds
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1/4 grated Nutmeg
Directions
A fantastic aromatic spice blend with complex flavours. This blend is the key to cooking authentic curries from North India, South India, Sri Lanka or even Thailand.
Perfect used in my Sri Lankan Chicken Curry
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Steps
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1
Done
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Dry roast each ingredient (except for the mustard seeds and nutmeg) on medium to high heat using a heavy bottomed pan. once they reach a deep dark brown colour remove them from the pan and keep aside |
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2
Done
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Once everything is roasted mix all ingredients in the same pan. Add the mustard seeds and the grated nutmeg and heat up again |
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3
Done
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Put the mixture in to a blender or a spice grinder and grind until a fine powder. Store in a air tight container until needed for up to 6 months months |
