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Sri Lankan Roast Curry Powder

1 cups coriander seeds
1/2 cups cumin seeds
1 tbsp fennel seeds
1 tbsp fenugreek seeds (aka methi seeds)
1 cinnamon stick, about 2 inches
1 tbsp whole cloves
1 tbsp cardamom seeds
2 tbsp dried curry leaves
2 tbsp red chili powder

In a dry pan over medium heat, roast separately the coriander, cumin, fennel and fenugreek, stirring constantly until each one becomes a fairly dark brown. Do not attempt to save time by roasting them together – they each have different cooking times and you will only end up half-cooking some and burning others.

Put into a grinder with cinnamon stick broken in pieces, the cloves, cardamom and curry leaves. Grind finely, then add chili powder.

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