Ceylon Dark Curry Powder

Course : Curry
Serves: 1
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10 small dried hot red chiles -- such as piquins and stems removed
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 medium cloves
5 medium curry leaves

Preparation / Directions:

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

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