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Sri Lankan Style Spice Mix | Gestational Diabetes Recipes

Creating a GDM-friendly Kitchen

Food for thought

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Spice Rub_8234

Sri Lankan Style Spice Mix

This comes directly from one of my favourites food blogs – 101Cookbooks. I’ve made Heidi’s spice mix several times for her cashew curry (which you’d need to adapt for GDM) and it’s always a knockout. I’d recommend making a double batch of this spice mix as it’s fantastic as a rub on everything from fish to red meat to tofu. This mix does take a some effort but you’ll totally impress yourself and your diners. (Main carbohydrate containing ingredients are listed in bold.)

Spice Rub (makes approx. 1/3 cup.)

  • 4 dried red chiles
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon fennel seeds
  • ½ teaspoon cardamon seeds
  • ½ teaspoon whole cloves
  • 1 teaspoon ground turmeric
  • ½ teaspoon cinnamon

To make the Spice Mix

In a dry skillet or heavy frypan over medium heat toast chiles, coriander seeds, cumin seeds, fennel seeds, cardamom seeds and whole cloves. Toast for only a few minutes until the spices begin to release their fragrance. Using either an electic spice grinder or a mortar and pestle, grind the chiles into a powder first then set aside. Now grind the remaining spices together. (Grind in batches for a few minutes each time.) Place all ground spices in a small bowl and stir in turmeric and cinnamon. Sift through a medium-fine sieve to remove any clumps.

Store what you don’t use in an airtight container.

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