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[5 ingredients]
sri lankan curry powder
From Stonesoup
Makes 4-5 teaspoons.
Adapted from Heidi Swansons recipe in Super Natural Cooking.
I’ve drastically reduced the size of the batch here because I prefer to make and use. I’ve also used pre ground spices and skipped the roasting and grinding that Heidi recommends. I find it’s a lot easier to just use fresh commercially ground spices from a good supplier and then toast them in the pan when you are cooking with them, rather than faffing around ahead of time. To me the results taste just a good, but by all means use whole spices if you prefer.
If you can’t find dried chilli flakes, use a couple of whole dried red chillies or substitute in 1/2 teaspoon dried chilli powder.
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried chilli flakes
1 teaspoon fennel seeds
1 teaspoon ground turmeric
1. Combine all ingredients in a small bowl and you’re good to go.
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