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

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