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Ceylon dark curry powder
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| Artist: |
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| Categories: |
Curries, Spice Mixes |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 10
| small | Dried hot red chilies | | | -such as piquins | | | -seeds and stems removed | | 1
| tbsp | Uncooked rice | | 1
| tbsp | Freshly shredded coconut | | 1
| | 2" piece cinnamon | | 2
| tbsp | Coriander seeds | | 1
| tbsp | Cumin seeds | | 1
| tbsp | Fennel seeds | | 1
| tsp | Cardamon seeds | | 1
| tsp | Fenugreek seeds | | 1
| tsp | Black mustard seeds | | 6
| | Cloves | | 5
| | Curry leaves |
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Procedures:
| 1 | Roast the chilies on a cookie sheet in the oven at 350°F until they turn very dark. | | 2 | Remove and allow them to cool. | | 3 | in a dry skillet, roast the rice, coconut, cinnamon, coriander, cumin, fennel, cardamon, fenugreek and mustard seeds over medium heat, stirring often, until they turn dark brown, almost black. | | 4 | combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine powder. | | 5 | a world of curries by dave dewitt and arthur pais isbn 0-316-18224-9 pg 41 |
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