Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  25      grams         coriander seeds -- (1 oz)
  15      grams         cumin seeds -- (1/2 oz)
   1      tablespoon    fennel seeds
   1      teaspoon      fenugreek seeds
   1      small   piec  cinnamon
   6                    green cardamoms
   6                    cloves
   6                    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.