SRI Lanka Curry

4 tbsp coriander seeds
3 tbsp cumin seeds
2 tbsp black peppercorns
2 tbsp basmati rice
1 tbsp black mustard seeds
3 tsp whole cloves
1 tsp fennel seeds
1 tsp grated cinnamon stick

In dry pan over medium heat, roast all ingredients stirring constantly until the rice turns golden and the mixture becomes fairly brown.
Grind the mixture in a hand crank coffee grinder, peppermill or other small grinder

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