Preparation:
In Sri Lanka, spices are roasted to a deep brown before grinding: this gives much Sri Lankan food a "darker" taste than Indian dishes.
Dry roast the whole spices in a heavy frying pan over a medium heat until they turn dark brown, stirring frequently to prevent burning. Leave to cool, then combine with the curry leaves and cayenne and grind to a powder. Stored in an airtight container, the blend will keep for 3-4 months. |
