Preparation:
Roast the chiles 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, cardamom, fenugreek and mustard seeds over medium heat, stirring often, until they turn dark brown, almost black.
Combine the chiles, 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 |
