Kothanbiri Havaadhu ( Maldivian Roasted Curry Powder 1)

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

2 tbsp coriander seeds
1 tbsp cumin seeds
½ tbsp fennel seeds
2 dried red chillies
1 tsp turmeric 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 for turmeric.
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 turmeric 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.