Chopstick Cinema

Celeste Heiter's Adventures in Asian Food & Film

Spotlight on Spice: Sri Lankan Curry Powder

Chopstick Cinema

This Month's Film: The Bridge on the River Kwai
Cuisine: Sri Lankan

Sri Lankan Curry Powder differs from Indian curry blends such as Madras and Bengal, in that the whole dried spices are pan-roasted to a toasty brown before they are ground and blended. The recipe I will use includes coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, whole cinnamon bark, cardamom pods, and cloves. Once they're roasted, I will add fresh curry leaves and a generous dash of cayenne pepper.

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