-=> Quoting Michael Loo to Ruth Haffly <=-


 ML> Sri Lankan Chicken Curry ... If you are using store bought
 ML> curry powder, please make sure that the mixture has a
 ML> combination of at least some of the spices of the Sri Lankan
 ML> curry powder. AVOID curry powders that have turmeric, garlic
 ML> powder, onion powder as main ingredients because THESE ARE
 NOT curry powders.

That made me curious so I checked my MM and came up with this:

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sri Lankan Curry Powder
 Categories: Indian, Spice, Mix
      Yield: 1 batch

      1 oz Coriander seeds
    1/2 oz Cumin seeds
      1 tb Fennel seeds
      1 ts Fenugreek seeds
      1 sm Piece of cinnamon
      6    Green cardamoms
      6    Cloves
      6    Curry leaves
      1 ts Cayenne
 
  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 3-4 months.
  
  The Complete Book of Spices by Jill Norman

MMMMM                                             


Cheers

Jim


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