Sri Lankan Spice Mix
Makes plenty so save in a jar for future
Servings: 8 Portions
Ingredients
- 4 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 1 tsp Black peppercorns
- 1 tbsp Uncooked rice basmati
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 5 Cloves
- 5 Cardamom pods seeds only
- 2 sprigs Fresh curry leaves optional, but recommended
Method
- Toast all the ingredients in a dry frying pan over a medium heat, for 2-3 minutes until lightly browned and smelling toasty.
- Cool, then transfer to a spice grinder or pestle and mortar, to grind.
- Store in a sealed jar.