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Ceylon Dark Curry Powder
Wednesday, 20 May 2009
Description
This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here.
Ingredients
At a glance
Cuisine
East Indian
Cooking Method
Roast
Chile
Piquin
Makes
about 1 cup
10 small, hot dried red chiles, such as piquins, seeds and stems removed
1 tablespoon rice
1 tablespoon coconut, fresh or flakes
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 teaspoon cardamom seeds
1 teaspoon fenugreek seeds
1 2-inch piece cinnamon
1 teaspoon mustard seeds
6 whole cloves
5 curry leaves 
Methods/steps
Roast the chiles on a cookie sheet in the oven at 350 degrees until they turn very dark. Remove and allow them to cool.
In a dry skillet, roast the rice, coconut, coriander, cumin, fennel, cardamom, fenugreek, cinnamon, and mustard over medium heat, stirring often, until they turn dark brown, almost black, taking care that they do not burn.
Combine the chiles, roasted spices, cloves, and curry leaves in a spice mill and blend in small batches to a fine powder.
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Created by Marley84
Brazil, the largest country in South America, was colonized by the Portuguese hence the spelling empadinhas or empadas. This Bahian-style empada filling can also be made with scallops or for a variation, used in puff pastry.
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Additional Tips
Some Sri Lankan curries are quite dark--almost black--because the various seeds that are used are toasted or roasted to a dark brown color. They are also quite hot, as is this basic southern powder.