Sri Lankan Curry Powder
Yield
2 1/2 cupsPrep
10 minCook
15 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | ounce |
coriander seeds
|
|
| ½ | ounce |
cumin seeds
|
|
| 1 | tablespoon |
fennel seeds
|
|
| 1 | teaspoon |
fenugreek seeds
|
|
| 1 | piece |
cinnamon
|
*
|
| 6 | each |
cardamom seeds
green |
*
|
| 6 | each |
cloves
|
*
|
| 6 | each |
curry leaves
|
*
|
| 1 | teaspoon |
cayenne pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 28.9 | ml/g |
coriander seeds
|
|
| 14.5 | ml/g |
cumin seeds
|
|
| 15 | ml |
fennel seeds
|
|
| 5 | ml |
fenugreek seeds
|
|
| 1 | piece |
cinnamon
|
*
|
| 6 | each |
cardamom seeds
green |
*
|
| 6 | each |
cloves
|
*
|
| 6 | each |
curry leaves
|
*
|
| 5 | ml |
cayenne pepper
|
|
Directions
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequently to prevent burning.
Cool, then combine with curry leaves and cayenne and grind to a powder.
Stored in an airtight container, it will keep 3 to 4 months.
