| 1 | Start with a large pan, and dry-roast the ingredients separately over low to medium heat, roasting the mustard seds last. |
| 2 | In a few minutes, the mustard seeds will start to pop (keep the lid on the pan or the mustard seeds will fly out). |
| 3 | Then stir in the coriander and cumin; when the spices; when the spices begin to turn light brown, add the rest of the ingredients. |
| 4 | Since the curry powder mix can burn very quickly, stir it continuously. |
| 5 | Roast the spices for about 7 to 10 minutes, until they are dark golden brown. |
| 6 | Then remove them from the heat, and grind or powder them immediately while they are still warm (whether you do it by hand with a mortar and pestle or in a food processor, the must be finely ground). |
| 7 | Store in an airtight bottle - keeps well for two weeks or more. |
| 8 | *curry leaves - edible gray-green leaves that resemble bay leaf, used in flavoring sambols and fish, vegetable, or meat curries. |
| 9 | The sri lankans use curry leaves fresh, but they can be used dried if fresh leaves are not available. |
| 10 | The sinhalese term for the plant is "karapincha", and if you can find them fresh, they add great depth and flavor to a dish. |
| 11 | They are not removed before serving, and they are edible. |
| 12 | There is no substitute for curry leaves. |
| 13 | **rampa (pandanus leaf) - spear shaped aromatic leaves used to flavor curries |
