Sri Lankan Curry Powder

        3 Tbsp         Coriander seeds

        1 ½ Tbsp    Cumin seeds 

        2 Tbsp         Fennel seeds

        2 tsp             Fenugreek seeds 

        2 small piece of  Cinnamon

        12                 Cardamoms

        12                 Cloves

        12                 Curry leaves

        2 tsp  chili powder

Dry roast the whole spices in a heavy frying pan over medium heat 

until they turn dark brown, stirring frequently to prevent burning.

Cool, then combine with curry leaves and chili powder and grind to a powder. 

Stored in an airtight container, it will keep 3-4 months.