Vegetable curry powder (unroasted)

1.8 cup rice

¼ cup desiccated (shredded) coconut

¼ cup ground coriander

1.8 cup ground cumin

¼ cup ground fennel

½ tablespoon ground fenugreek

10 curry leaves

½ teaspoon ground turmeric

Toss rice in a warm pan until lightly brown – about 2 minutes. Add coconut and shake in pan until golden – about 30 seconds.

Remove from the pan, place in a small food processor with the rest of the ingredients and blend to a powder. This can also be done using a mortar and pestle or a coffee grinder.

Even though this is an unroasted curry powder, my mother always warmed the other ingredients – coriander, cumin, etc. – to release their flavours. It also makes them easier to pound.

Variations

You can include a 5 cm (2 in) piece of rampe (pandanus leaf) and the white part of 1 stalk of lemongrass.

My mother would add 2 cloves garlic and a 3 cm (1¼ in) piece of ginger, sliced.

Aromatic spice blend

This is a simple but beautiful spice blend which is used as a seasoning. It is ideal for vegetarian curries: before serving any of your favourite curries, sprinkle this aromatic blend on top and toss.

½ cup cumin seeds

1 cinnamon stick

3 cardamom pods

3 cloves

Add all ingredients together and roast in a warm pan, tossing gently until ingredients are a coffee colour but not burnt. Grind ingredients with a mortar and pestle or coffee grinder.

Variation

This is another aromatic blend, which is prepared in the same way as the blend above.

cup fennel cumin

cup cumin

6 cardamom pods

1 clove

5 coriander seeds

¼ teaspoon fenugreek