Ceylon Dark Curry Powder
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

10 small dried hot red chilies -- such as piquins
1 tablespoon uncooked rice
1 tablespoon freshly shredded coconut
1 piece cinnamon
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1 teaspoon black mustard seeds
6 whole cloves
5 pieces curry leaves
 

Preparation:

Roast the chilies on a cookie sheet in the oven at 350F 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 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