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’]
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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