This Sri Lankan curry powder recipe is from Karan Gokani’s Hoppers The Cookbook, where it features in many of the book’s recipes including the very delicious Lamb Shank Curry.
Read my full review of Hoppers: The Cookbook by Karan Gokani.
Karan Gokani's Sri Lankan Jaffna Curry Powder
Typically dishes from northern Sri Lanka tend to be a lot hotter than from the south. This bright red Jaffna curry powder lends the heat to many of them.Makes about 350 g (12 oz)
Ingredients
- 150 g (5½ oz) coriander seeds
- 100 g (3½ oz) dried red chillies
- 60 g (2¼ oz) cumin seeds
- 60 g (2¼ oz) fennel seeds
- 15 g (½ oz) fenugreek seeds
- 10 g (¼ oz) cinnamon sticks or broken pieces
- 15 g (½ oz) black peppercorns
- 5 g (⅕ oz) curry leaves or slightly less if using dried curry leaves
- pinch of ground turmeric
Instructions
- Preheat the oven to 140°C/120°C fan/280°F. Spread all the ingredients except for the ground turmeric on a large baking sheet and place in the oven for 45 minutes, shaking the tray every 15 minutes.
- Leave to cool completely, add the turmeric and grind to a fine powder in a spice grinder or blender. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month.
Kavey Eats received a review copy of Hoppers The Cookbook by Karan Gokani from publishers Quadrille. Book photography by Ryan Wijayaratne.
Please leave a comment - I love hearing from you!