Sri lankan curry powder

Yield: 1 servings

Measure Ingredient
1 ounce Coriander seeds
½ ounce Cumin seeds
1 tablespoon Fennel seeds
1 teaspoon Fenugreek seeds
1 small Piece of cinnamon
6 \N Green cardamons
6 \N Cloves
6 \N Curry leaves
1 teaspoon Cayenne

SRI LANKA

Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequwntly 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 Submitted By DIANE LAZARUS On 02-16-95

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