Try this warming, fragrant and uplifting Sri Lankan blend of spices in this delicate potato and coconut curry There’s always a jar of homemade curry powder or garam masala on the shelf above my cooker. It varies in its blend of spices, but those that make the most regular appearance are a turmeric mix, which I stir into frothed hot milk, a panch phoran – whole mustard, fenugreek and fennel seeds – to temper (toast and top) curries, and this Sri Lankan blend with roasted rice, black pepper and clove. It’s the one I come back to in colder months: it is warming, fragrant and uplifting all at once. Continue reading...
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