Ceylon dark curry powder
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | smalls | Dried hot red chilies such as piquins seeds and stems removed |
| 1 | tablespoon | Uncooked rice |
| 1 | tablespoon | Freshly shredded coconut |
| 1 | 2\" piece cinnamon | |
| 2 | tablespoons | Coriander seeds |
| 1 | tablespoon | Cumin seeds |
| 1 | tablespoon | Fennel seeds |
| 1 | teaspoon | Cardamon seeds |
| 1 | teaspoon | Fenugreek seeds |
| 1 | teaspoon | Black mustard seeds |
| 6 | Cloves | |
| 5 | Curry leaves | |
Directions
Roast the chilies on a cookie sheet in the oven at 350øF until they turn very dark. Remove and allow them to cool.
In a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin, fennel, cardamon, fenugreek and mustard seeds over medium heat, stirring often, until they turn dark brown, almost black.
Combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine powder.
A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 41 Submitted By DIANE LAZARUS On 01-25-95