SRI LANKAN CURRY POWDER FOR VEGETABLES

This fragrant curry powder is adapted from Rick Stein's Far Eastern Odyssey recipe for a roasted curry powder.  This version is not roasted, is lighter and perfect to spice a yoghurt as a dressing or to sprinkle over vegetables such as aubergines before grilling or frying.  It is delicious in a dahl, reminiscent of travels in Sri Lanka and the rich pungent flavours of the region.

Ingredients

• 1 tbsp uncooked long grain or basmati rice

• 3 tbsp coriander seeds

• 1½ tbsp cumin seeds

• 1½ tbsp fennel seeds

• 7.5cm/3in piece cinnamon stick

• 1½ tsp fenugreek seeds

• ½ tsp cloves

• ½ tsp mustard seeds

• 1 tsp telicherry peppercorns

• 3 dried red chillies

• 1 tsp turmeric powder

Method

1. For the Sri Lankan curry powder, heat a heavy-based frying pan over a medium heat.

2. Add the uncooked rice and cook for 2-3 minutes, shaking the pan regularly, until the rice is toasted and pale golden-brown.

3. Add the remaining ingredients and grind.

4. Store the Sri Lankan curry powder in an airtight jar for up to three months.