Sri Lankan Curry Powder - Norman
Grrrrrgh!
Course : Mixes
From: HungryMonster.com
Serves: 1
 

Ingredients:

25 grams coriander seeds -- (1 Ounces)
15 grams cumin seeds -- (1/2 Ounces)
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 piece cinnamon
6 pieces green cardamoms
6 whole cloves
6 pieces fresh curry leaves
1 teaspoon cayenne
 

Preparation:

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.