Roasted Curry Powder
Directions
- 1Heat a medium frying pan over medium heat.
- 2Add coriander seeds. Once it becomes fragrant, add the rice and toast for another 30 seconds.
- 3Add the black peppercorns, and continue to stir, ensuring the spices don't burn.
- 4When it is fragrant (about 3 mins), add the cloves, cardamom, curry leaves, dried chilli, lemongrass, and stir until the curry leaves are dry.
- 5Add fennel seeds, fenugreek, cumin seeds, mustard seeds, pandan leaf. Slowly toast until the cumin and fennel are golden brown. Remove from heat and pour into a bowl to stop the spices overcooking.
- 6Transfer the dry spices into a mortar and pestle or an electric spice grinder. Pound or grind until fine.
Ingredients
- 3 tbsp coriander seeds
- 1 tbsp uncooked rice
- 1 tbsp black peppercorns
- 4 cloves
- 4 cardamom pods
- 2 dried red chilli (seeds removed)
- 6 curry leaves
- 1 inch lemongrass
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 1 tsp fenugreek
- 2 tbsp cumin seeds
- 1 pandan leaf
Equipment
medium frying panelectric spice grindermortar and pestle
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