This dish was good, but time-consuming and rather expensive to make. We already had most of the spices, but there were quite a few in the curry powder we didn't already have.
Sri Lankan Raw Curry Powder
I'm not sure why it's 'raw', maybe because it's only warmed at 60 degrees C rather than being toasted. It was easy to make - pre-heat oven to 60C, bung ingredients on a tray, leave for an hour, allow to cool, and grind. I ground it in the food processor, and it came out well. It filled half a washed-out old 250g salsa jar.
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| Warmed spices |
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| Ground curry powder surrounded by a halo of its own foodie yumminess! |
The powder has a mild, delicate flavour of coconut, curry leaves, coriander and fennel so you have to be very careful not to overpower it with other flavours. It can be used in any vegetable curry and although World Vegetarian only uses it in 2 curries this isn't really problem because the recipe only makes around 120ml. The recipe I used it in required 4 tsp and this used up about half of the powder so you won't have loads left sitting in the cupboard. It still took an hour to make though. It's going to be a staple in my kitchen, but only on special occasions.
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