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)
- Crab-Stuffed Deviled Eggs - 05/16/2022
- UNLIMEAT Plant-based Jerky Begins Crowdfunding on Kickstarter - 05/12/2022
- Chunky Tunisian Fish Soup - 04/22/2022