Sri Lankan Curry Powder

* Exported from MasterCook *

Sri Lankan Curry Powder

Recipe By : Jill Norman * Web File 4/97
Serving Size : 0 Preparation Time :0:00
Categories : Mixes and Spices Oriental / Far East

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
25 g (1 oz) coriander seeds
15 g (1/2 oz) cumin seeds
1 tbsp fennel seeds
1 tsp fenugreek seeds
a small piece of cinnamon
6 green cardamoms
6 cloves
6 fresh curry leaves
1 tsp cayenne


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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