Sri Lankan Curry Powder - Norman

Recipe Ingredients

25		Coriander seeds - (1 oz)
15		Cumin seeds - (1/2 oz)
1 tablespoon	15ml	Fennel seeds
1 teaspoon	5ml	Fenugreek seeds
1		Cinnamon
6		Green cardamoms
6		Cloves
6		Fresh curry leaves
1 teaspoon	5ml	Cayenne

Recipe Instructions

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.

Source:
Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices - whole, mixed, ground.

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