ROASTED CURRY POWDER

Badupa Thuna Paha Kudu

❚ 1–1 1/2 tbsp (15-22 ml) parboiled rice

❚ 1/2 cup (125 ml) cumin seeds

❚ 1/4 cup (50 ml) fennel seeds

❚ 1 1/2 cups (375 ml) coriander seeds

❚ 3/4 tsp (3 ml) green cardamoms (10 pods; use seeds only)

❚ 3/4 tsp (3 ml) whole cloves (20)

❚ 2-inch (5- cm) Ceylon cinnamon stick, broken into pieces

❚ 20 fresh curry leaves (1 1/2 sprigs)

1. Set a dry (not oiled) frying pan over high heat. When the pan is hot, add the rice. Watching the rice closely, heat it until the grains begin to pop. Shake the pan to help the grains roast evenly and to quicken the popping.

2. When the grains are evenly roasted and browned, pour them onto a plate or into a bowl and set aside to cool.

3. In the same pan (no need to clean it) over medium to medium-low heat, dry-roast separately the coriander seeds, cumin seeds, fennel seeds, cardamom seeds, cloves and cinnamon pieces until a deep aroma is released and the spices are dark brown (but not burnt!). Shake the pan to roast the spices; you may also use a wooden spoon to stir continuously in the pan. As you brown each ingredient, pour them into a bowl and set aside.

4. In the same pan, dry-roast the curry leaves until crisped and browned. Add them to the bowl along with the roasted white rice.

5. Stir to combine all the roasted spices and spoon mixture into a spice or coffee grinder. ( This may have to be done in batches.) Grind to a fine powder.

6. Spoon the roasted curry powder into an airtight jar or container and store in a cool, dark space for up to 2 to 4 months. Makes: about 2 cups (500 ml)