Sri Lankan Curry Powder for Fish & Vegetables
This curry powder is amazing for bringing out the natural flavours of either fish or vegetables. It doesn't contain any chilli so it really adds warmth to a dish without any heat. This fragrant blend of spices is obviously perfect for a curry base but it can also be used to jazz up a veggie stir fry or coated on fish for a dry spiced bake.
2 tablespoons of coriander seeds
1 tablespoon of cumin seeds
1/2 tablespoon of fennel seeds
Handful of dry curry leaves
1 teaspoon of mustard seeds
1 teaspoon of fenugreek seeds
Take all of the ingredients and add them to a dry heavy based pan on a medium to hot heat. Stir them about for around 2 minutes, so that all the ingredients are dry and have absorbed some heat - but you don't want to give them colour, so make sure none of the ingredients roast or burn!
Now add the warm spices into a grinder and blend till you have a fine milled powder. You should have a lovely olive green toned curry powder - easy squeasy!