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)
- 2024 Scovie Awards Call for Entries - 07/07/2023
- 2024 Scovie Awards Early Bird Special: 3 Days Left - 06/29/2023
- 2024 Scovie Awards Early Bird Deadline Looms - 06/25/2023