Filled with sweet spices and chilli, this curry powder is used to make fiery red curries. Use it in any recipe that calls for a Jaffna curry powder. I know there are a lot of ingredients in this one, but the spices are all untoasted so it’s just a matter of measuring and grinding. It has a good chilli kick to it, but if you want a rich redness in your curry without the heat, reduce the amount of chilli powder and flakes (or leave them out completely) and increase the paprika accordingly.
Makes approximately 150g.
Ingredients 14
5 g curry leaves
24 g sweet paprika
20 g chilli powder
20 g coriander seeds
15 g white peppercorns
13 g chilli flakes
12 g cumin seeds
10 g cardamom seeds
8 g fennel seeds
8 g cinnamon quill, roughly crushed
7 g turmeric powder
5 g fenugreek seeds
3 g cloves
3 g star anise
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Method 2
Place the in a frying pan over a medium–high heat and cook gently for about 2 minutes. Reduce the heat a little and cook for another 1–2 minutes until they are dry and toasted, but not browned.
Allow the leaves to cool completely, then combine them with the , , , , , , , , , , , , and . Grind all the ingredients to a fine powder. Store in an airtight container.
