Sri Lankan Dark Roasted Curry Paste can be used as the base for any curry; usually prepared with darker meat such as beef or goat. 2-3 Tablespoons of the paste is sufficient per 500 gms of meat.
Curry Paste Recipe
50 Gms Coriander Seeds
25 Gms Cumin Seeds
10 Gms Fennel Seeds
5 Gms or 1 Teaspoon Fenugreek seeds
30 Gms Rice
10 Gms Desiccated Coconut
12 Large Dried Red Chillies
2 Cinamon sticks
10 Gms or 2 Teaspoons Cardamom Seeds
5 Gms or 2 Teaspoons Whole Cloves
20 Gms Garlic
20 Gms Fresh Ginger
120 Gms Apple Cider Vinegar
220 Gms Water
16 Curry Leaves
3 Pandan Leaves Roughly Chopped
2 Lemongrass stalks (white part only), Roughly Chopped
Add the Coriander, Cumin, Fennel and Fenugreek to bowl, set for 10 minutes, Varoma, Speed 1 MC off. Once complete, turn onto plate to cool.
Add Rice to bowl, blitz for 10 seconds, Speed 9, MC on.
Add coconut and mix for 15 minutes Varoma Speed 1, MC Off.
Return the roasted spices to bowl. Add Chillies, Cinnamon, Cardomon, Garlic and Ginger to bowl, Mix for 60 seconds, Speed 9.
Add Lemongrass to bowl, Mix for 10 seconds, Speed 9.
Add Vinegar and Water to bowl, Mix for 30 Seconds Speed 4 Reverse, MC On.
Portion into Ziplock bags and freeze. Approximately 2-3 Tablespoons per portion depending on the heat you prefer your curries.