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Sri Lankan Curry Powder - Norman


Course : Mixes
Source:
Serves: 1
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Ingredients:


25 grams coriander seeds -- (1 Ounces)

15 grams cumin seeds -- (1/2 Ounces)

1 tablespoon fennel seeds

1 teaspoon fenugreek seeds

1 piece cinnamon

6 pieces green cardamoms

6 whole cloves

6 pieces fresh curry leaves

1 teaspoon cayenne
 

Preparation / Directions:


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.

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