Aubergine, new potato and summer bean white curry with katta sambol
By Cynthia Shanmugalingam From Saturday Kitchen Method Sri Lankan Curry Powder: Heat a dry frying pan over medium-low heat. Add coriander, cumin, fennel seeds, and black peppercorns. Toast for 1–2 minutes. Add curry leaves and dried chillies. Toast for another 2–3 minutes, stirring often. Remove from heat and let it cool. Blend in a […]