Ceylon Dark Curry Powder Recipe - Cooking Index
Ceylon Dark Curry Powder Recipe - Cooking Index
| 10 tablespoons | Dried hot red chilies - such as piquins (small) | |
| And stems removed | ||
| 1 tablespoon | Uncooked rice | |
| 1 tablespoon | Freshly shredded coconut | |
| 1 x | 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 | Cloves | |
| 5 | Curry leaves |
Roast the chilies on a cookie sheet in the oven at 350F 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 chilies, 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 ISBN 0-316-18224-9 pg 41
Source:
GRILLIN' and CHILLIN' SHOW #GR3620
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