Sri Lankan curry blend
“Making your own curry blend is very rewarding – just double the amounts here and you’ll have enough for the next curry too”
3 tsps coriander seeds 1 tsp cumin seeds
1 star anise
2 cinnamon sticks 7 cloves
3 cardamom pods 10 black peppercorns ½ tsp fenugreek
2 dried red chillies
Heat the spices together in a dry pan until they begin to toast lightly. At this point they should be quite aromatic. Then grind them altogether until smooth. Keep sealed in a glass jar for a few weeks.