Sri Lankan Spice Mix
Makes plenty so save in a jar for future
Serves: Portions
Ingredients
- 4 tbsp Coriander seeds
- 2 tbsp Cumin seeds
- 2 tbsp Fennel seeds
- 1 tsp Black peppercorns
- 1 tbsp Jasmine rice or use basmati
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 5 Cloves
- 5 Green cardamom pods seeds only
- 2 sprigs Fresh curry leaves optional, but recommended
Method
- Heat a dry frying pan over a medium heat, Add the coriander seeds first and toast for 2-3 mins shaking the pan frequently, until they turn a deep, dark woody brown. Transfer to a plate to cool.
- In the same pan, add the cumin and fennel seeds. Toast for 2 to 3 minutes until they become intensely aromatic and slightly darkened. Remove from the pan and add to the cooling plate.
- Add the rice, peppercorns, mustard seeds, and fenugreek seeds to the pan. Toast for 2 to 3 minutes until the rice turns a light golden colour. Watch closely so the fenugreek does not turn black or bitter. Transfer to the plate.
- Add the cloves, green cardamom seeds, and fresh curry leaves to the pan last. Toast for 1 to 2 minutes until the curry leaves become completely dry and brittle. Remove from the heat.
- Allow all the toasted ingredients to cool completely. Transfer the mixture to a spice grinder or a mortar and pestle, and grind until it forms a fine, uniform powder.
- Store in a sealed jar.