Manjula Samarasinghe’s Sri-Lankan Spice Paste for Vegetable Curries Recipe
Number of servingsn/a
Le Parfait Jam Jar
- 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.
- Combine the spices with the chopped onion, chillies, salt and oil.
- Divide the paste into four portions.
- 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