RecipeMuncher

Curries from Sri Lanka are generally more aromatic than spicy - that is when compared to those of India. This one is a very special recipe to me, for it comes from a cookbook “Go Ahead: Make My Curry” given to me by KC of Kitschow - my Chinese Ayi, who makes the best Chinese food in the world. Thank you so much KC, this powder rocked, my whole kitchen smelled wonderfully for days Here is my version of:SRI LANKAN CURRY POWDER: 10 dried curry leaves 2 tbsp coriander seeds 2 tbsp cum (...)