You’ve harvested and dried a buttload of red chiles. Now what? Sri Lankan curry powder.
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. There’s also a nice long article all about cooking your own powder here…[yumprint-recipe id=’36’]
Latest posts by Mark Masker (see all)
- Orange Chicken with Sundried Peppers - 08/03/2021
- Dude, Seriously Launches World’s First Hot Sauce Vending Machine - 08/02/2021
- Black Bean and Cream Cheese Enchiladas | Byron Bay Chilli Co - 07/30/2021