INDIAN CURRY
Most of the curry powder or paste to be found in this part of the world is a mixture of ¼ of dried chilli, ¼ coriander, ½ dagatafolum; but the native curry cook uses a much larger variety of spices and likes to grind them himself fresh daily between two stones. The spices commonly used are:
Red chilli (roasted)
Coriander seed (roasted)
" " (fresh)
Cinnamon
Nutmeg
Baked garlic
Scraped cocoanut
Dagatafolum
Caraway seed
Yellow pimentos
Red pimentos
Cardamon seeds
Curcuma (saffron root)