You need a spice mix - like a garam masala in Indian food - as a building block to your Sri Lankan cooking. This is a simple one, every household will have its personal mix.
This can be used in various recipes or sprinkled over prawns as you cook them in a pan or on a barbecue. You could toss some chicken drumsticks in oil and the curry powder, squeeze lemon juice over them and cook in a medium oven until tender. Lightly dust fish fillets with the mix, squeeze a lime over them and grill. Serve with plain rice, wilted Asian greens and toasted thread coconut.
Ingredients
| 50 g | Coriander seeds (Main) |
| 1 Tbsp | Fennel seeds |
| 30 g | Cumin seeds |
| 1 Tbsp | Fenugreek seeds |
| 1 | Cinnamon stick, broken into pieces |
| 1 tsp | Cloves |
| 1 tsp | Cardamom seeds |
| 2 Tbsp | Curry leaves, dried |
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Directions
- Dry roast the coriander, cumin, fenugreek and fennel seeds in a frying pan over a low heat, stirring constantly. Do not allow to burn.
- Cool and place the spices in a grinder with the cinnamon stick, cloves, cardamom and curry leaves. Blend to a fine powder. Store in an airtight container.
