Sri Lankan Curry Powder

Coriander seeds

Cumin seeds

Fennel seeds





Black peppercorns

Black mustard seeds


Roast them on the stove top to accentuate the aromatic qualities

Remove from the heat and blend to a powder

Store in an air tight container in the fridge and it will keep for ages

Add to coconut milk, garlic, red onions and meat, fish or vegetables and simmer – remember to add lime juice for an amazing, authentic curry.

(This is a Sarah tweak on a Rick Stein recipe!)

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