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Name: Ceylon Dark Curry Powder
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 10 sm Dried hot red chilies; such; 2 tb Coriander seeds; 1 tb Cumin seeds; 1 tb Fennel seeds; 1 ts Cardamon seeds; 1 tb Uncooked rice; 1 2" piece cinnamon; 5 Curry leaves; 6 Cloves; 1 ts Black mustard seeds; 1 ts Fenugreek seeds; And stems removed; 1 tb Freshly shredded coconut

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INGREDIENTS

10 sm Dried hot red chilies; such
2 tb Coriander seeds
1 tb Cumin seeds
1 tb Fennel seeds
1 ts Cardamon seeds
1 tb Uncooked rice
1 2" piece cinnamon
5 Curry leaves
6 Cloves
1 ts Black mustard seeds
1 ts Fenugreek seeds
And stems removed
1 tb Freshly shredded coconut

INSTRUCTIONS

Roast the chilies on a cookie sheet in the oven at 350F until they turn very dark. Remove and allow them to cool. 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. Combine the chilies, roasted spices, cloves, and curry leaves in a spice mill and blend to a fine powder. A World of Curries by Dave DeWitt and Arthur Pais ISBN 0-316-18224-9 pg 41

NOTES

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Nutrition

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Serving Size: 1 Serving (84g)
Recipe Makes: 1 servings

Calories: 281
Calories from Fat: 121 (43%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 3.6g
Cholesterol 0mg		0 %
Sodium 124.3mg		4 %
Potassium 874.4mg		23 %
Total Carbohydrate 51.1g		15 %
	Dietary Fiber 23.6g	95 %
	Sugars, other 27.5g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 281

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