Roasted Curry Powder Parippu with Crispy Shallots

Method

1. Put the coriander, cumin and fennel seeds in a dry pan on medium-low heat and toast for 2 min, shaking constantly. As soon as they smell strongly and darken by one shade, tip them onto a plate, let cool and grind finely in a mortar or grinder. This is your roasted Sri Lankan curry powder.

   Add in this stepWhole coriander seeds 1 tspCumin seeds ½ tspFennel seeds ½ tsp

   medium-low heat

2. Rinse the lentils until the water runs clear. Put them in a 16 cm pot with the water, turmeric, cinnamon, the pandan leaf tied in a knot, the slit chillies, sliced garlic, ginger cut into thin strips and the chopped tomato. Bring to the boil on medium-high heat, skim, then turn down to low heat and simmer for 17 min, until the lentils are completely soft.

   Add in this stepRed lentils 120 gWater 550 mlGround turmeric ½ tspCinnamon stick (5 cm) 1Pandan leaf (10 cm piece) 1Hot green chillies 1Garlic cloves 3Fresh ginger 5 gTomato ½

   medium-high heat→low heat

3. Remove the cinnamon and pandan. Whisk for about 20 seconds to make it half-smooth, then add the roasted curry powder, coconut milk and salt and simmer on low heat for 4 min. Keep it at a gentle bubble, never a hard boil.

   Add in this stepCoconut milk 150 mlSalt ¾ tsp

   low heat

4. Heat the coconut oil in a 18 cm pan on medium heat, add the mustard seeds and, when they pop, add the thinly sliced shallots. Fry for 5 min, stirring, until deep golden and crisp, adding the curry leaves and crumbled dried chillies for the last 20 seconds. Pat the curry leaves completely dry first, as wet leaves make the oil spit hard.

   Add in this stepCoconut oil 2 tbspBlack mustard seeds ½ tspShallots 2Curry leaves 12Dried red chillies 1

   medium heat

5. Turn off the heat under the lentils and stir in the coconut cream and lime juice. Ladle into bowls, pile the crispy shallot tempering on top with its oil and serve straight away.

   Add in this stepCoconut cream (the thick top of the can) 3 tbspLime ½