Sri Lankan Curry Powder
indian, mix
----SRI LANKA----
1 oz coriander seeds
1/2 oz cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 small piece of cinnamon
6 green cardamons
6 cloves
6 curry leaves
1 teaspoon cayenne
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequently to prevent burning. Cool, then combine with curry leaves and cayenne and grind to a powder. Stored in an airtight container, it will keep 3-4 months.
The Complete Book of Spices by Jill Norman ISBN 0-140-23804-2 pg 88
From: Ian Hoare Date: 19 May 97 National Cooking Echo Ä
Yield: 1 servings