Sri Lankan Curry Powder

• 1 ounce coriander seeds
• 1/2 ounce cumin seeds
• 1 tablespoon fennel seeds
• 1 teaspoon fenugreek seeds
• 1 piece cinnamon
• 6 each cardamom seeds green
• 6 each cloves
• 6 each curry leaves
• 1 teaspoon cayenne pepper

1. Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequently to prevent burning.
2. Cool, then combine with curry leaves and cayenne and grind to a powder.
3. Stored in an airtight container, it will keep 3 to 4 months.

coriander seeds, cumin seeds, fennel seeds, fenugreek seeds, cinnamon, cardamom seeds green, cloves, curry, cayenne pepper

Taken from recipeland.com/recipe/v/sri-lankan-curry-powder-34989 (may not work)