Jaffna Meat Curry Powder
(a mildly hot blend)
Recipe
- 240 g coriander seeds
- 112 g dried chillies
- 30 g tumeric powder
- garam masala
- 90 g cumin seeds
- 30 g poppy seeds
- 45 g peppercorns
Method
- Clean, wash and dry or roast until vey hot to the touch.
- Grind or pound. Sift. Cool well. Store in an air tight container.
Note Fresh ginger to be added during cooking.