Recipe - Sri Lankan Curry Powder

1 ounce Coriander seeds
One half ounce Cumin seeds
1 tablespoon Fennel seeds
1 teaspoon Fenugreek seeds
1 small Piece of cinnamon
6 Green cardamons
6 Cloves
6 Curry leaves
1 teaspoon Cayenne

Dry roast the whole spices in a heavy frying pan over medium heat until
they turn dark brown, stirring frequwntly to prevent burning. Cool, then
combine with curry leaves and cayenne and grind to a powder. Stored in an
airtight container, it will keep 34 months.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini