Brown Curry Powder
If you had to pick one all-purpose curry powder to serve all your needs, this is the one. It has a little heat to it and is perfect for any recipe that calls for a toasted, Sri Lankan or Ceylon curry powder. Use it as your base and add extra spices to build different flavours.
Makes approximately 200g.
Ingredients 11
45 g coriander seeds
30 g fennel seeds
30 g white peppercorns
30 g mustard seeds
20 g cumin seeds
12 g curry leaves
1 g pandan leaf, cut into 5 mm pieces
15 g cinnamon quill, roughly crushed
8 g cardamom seeds
11 g turmeric powder
11 g chilli powder
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Method 4
Place a wide shallow frying pan over a medium–high heat, add the and and toast gently, tossing regularly for even cooking. After about 2 minutes the spices will start popping and releasing their aromas. Reduce the heat and keep toasting for another 4–5 minutes until the spices start to darken and the aroma becomes stronger and sweeter. Tip them into a bowl.
Add the , , , and to the pan and toast over a medium–high heat for 2 minutes or until they start to pop. Reduce the heat and toast for another 2–3 minutes until the pepper smell is pronounced, the mustard seeds are not only popping but grey in colour, the cumin darkens, and the fresh leaves are dry. Tip them into the bowl with the and .
Next, toast the and over a medium–low heat for 4–5 minutes, then add to the bowl with the other spices and allow to cool completely.
Grind to a fine powder and then mix through the and . Store in an airtight container.
