Sri Lankan Curry Powder

Course : Curry
Serves: 1
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


1 ounce coriander seeds
1/2 ounce cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 piece cinnamon
6 piece green cardamoms
6 piece cloves
6 piece curry leaves
1 teaspoon cayenne

Preparation / Directions:

Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequently to prevent burning. Cool, then combine with curry leaves and cayenne and grind to a powder. Stored in an airtight container, it will keep 3-4 months.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Curry Recipes