Ceylon (Sri Lanka) Curry Powder
Ingredients
75 g/2 1/2 oz/1 cup coriander seeds
60 g/2 oz/1/2 cup cumin seeds
1 tablespoon fennel seeds
1 teaspoon fenugreek seeds
1 cinnamon stick
1 teaspoon whole cloves
1 teaspoon cardamom seeds
2 tablespoons dried curry leaves
2 teaspoons chilli powder (optional)
2 tablespoons ground rice (optional)
Directions
In a dry pan over low heat, roast separately the coriander, cumin, fennel and fenugreek, stirring constantly until each one becomes fairly dark brown. Do not let them burn. Put into a blender container together with cinnamon stick broken in pieces, cloves, cardamom and curry leaves. Blend on high speed until finely powdered. Combine with chilli powder and ground rice if used. Store in an airtight jar.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)