*  Exported from  MasterCook  *
 
                          Sri Lankan Curry Powder
 
 Recipe By     : Jill Norman * Web File 4/97
 Serving Size  : 0    Preparation Time :0:00
 Categories    : Mixes and Spices                 Oriental / Far East
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   25      g             (1 oz) coriander seeds
   15      g             (1/2 oz) cumin seeds
    1      tbsp          fennel seeds
    1      tsp           fenugreek seeds
                         a small piece of cinnamon
    6                    green cardamoms
    6                    cloves
    6                    fresh curry leaves
    1      tsp           cayenne
 
 
 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. 
 
 Source: Jill Norman “The Complete Book of Spices”   Viking Studio Books, 1991  
    ISBN 0-670-83437-8
 The book is lavishly illustrated with full color photographs of the herbs and 
 spices- whole, mixed, ground.
 
 
 
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