Sri lankan curry powder
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | ounce | Coriander seeds |
| ½ | ounce | Cumin seeds |
| 1 | tablespoon | Fennel seeds |
| 1 | teaspoon | Fenugreek seeds |
| 1 | small | Piece of cinnamon |
| 6 | Green cardamons | |
| 6 | Cloves | |
| 6 | Curry leaves | |
| 1 | teaspoon | Cayenne |
Directions
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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