Sri Lankan curry blend

RTÉ Guide - - Kitchen -

“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.

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