Sri Lankan Curry Powder - Norman

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


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

Preparation / Directions:

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.

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 Indian Recipes