Manjula Samarasinghe’s Sri-Lankan Spice Paste for Vegetable Curries Recipe

Makes enough paste for 4 vegetable curries for 4 people

 


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Preparation
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30


Manjula Samarasinghe’s Sri-Lankan Spice Paste for Vegetable Curries

Ingredients list

  • 30g coriander seeds
  • 2 teaspoons fennel seeds
  • 1 ½ teaspoon black mustard seeds
  • 2 teaspoons cumin seeds
  • 6cm cinnamon stick
  • 1 teaspoon turmeric
  • 4 cardamom pods, hucks discarded
  • 10 curry leaves
  • 10-15 fenugreek seeds
  • 1 medium onion, roughly chopped, depending on strength
  • 5 green chillies, finely chopped
  • 4 teaspoons fine sea salt
  • 150 ml vegetable oil

Number of servings

n/a

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Preparation

  1. Toast all the spices in a dry frying pan for a minute or two until they release their aroma: cool and grind to a fine powder in a spice grinder or pestle and mortar.
  2. Combine the spices with the chopped onion, chillies, salt and oil.
  3. Divide the paste into four portions.
  4. Either use straight away or store in a sealed jar in the fridge for up to a month.

 

From The Gentle Art of Preserving by Katie and Giancarlo Caldesi (Kyle Books: £25) 

Photo credit- Chris Terry


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