Ceylon Dark Curry Powder

Recipe Ingredients

10 tablespoons	150ml	Dried hot red chilies - such as piquins (small)
		And stems removed
1 tablespoon	15ml	Uncooked rice
1 tablespoon	15ml	Freshly shredded coconut
1		Cinnamon
2 tablespoons	30ml	Coriander seeds
1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Fennel seeds
1 teaspoon	5ml	Cardamom seeds
1 teaspoon	5ml	Fenugreek seeds
1 teaspoon	5ml	Black mustard seeds
6		Cloves
5		Curry leaves

Recipe Instructions

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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