Friday, July 3, 2009

Kothanbiri Havaadhu ( Maldivian Roasted Curry Powder 1)

This is a repost of an old recipe in this blog.Curries are very commonly cooked in Maldives. This coriander based roasted curry powder or kothanbiri havaadhu is a blend of spices , made by roasting them first on a dry hot pan and then ground to a fine powder. This can be added to while making fish curries, chicken and even vegetabe curries. This is my mums version of this curry powder.

2 tbsp coriander seeds
1 tbsp cumin seeds
½ tbsp fennel seeds
2 dried red chillies
1 tsp tumeric powder
1” piece cinnamon
8 black peppercorns
5 cardamon , seeds only

1.Heat a large frying pan, over a medium flame. Add your spices except tumeric.
2.Dry fry them till they release their aroma, give the pan a shake to prevent the spices from burning. Dry fry for about 2 minutes, and let it cool
3.Once the spices are cooled slightly, add tumeric and , grind them in a spice grinder , or your motor and pestle , to a fine powder .
4.Store in an air tight container in a cool dry place till needed.


  1. I am wondering can i make havaadhulee bis (maldivian foo) using this curry powder? Please let me know.

    1. You can saute some onions,until they go soft, then add some ginger and garlic and then some of this curry paste and some water, let it simmer till it becomes thick.
      You will find the recipe in my cookbook :)


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