Huni Havaadhu

Ingredients

 * 500 g Coconut (grated)
 * 75 g Fennel seed
 * 50 g Cumin
 * 150 g Dried chilli peppers
 * 25 g Peppercorns
 * 50 g Cinnamon
 * 50 g Cardamom
 * 15 g Cloves
 * 20 g Turmeric Powder
 * 100 g Onion (sliced)
 * 20 g Garlic (sliced)
 * 30 g Ginger (sliced)
 * 6 Cherry pepper
 * 2 bunches Curry Leaf
 * 2 Rampe Leaf

Directions

 * 1) Mix all the ingredients. In a large wok toast the coconut curry mix over a low heat until the coconut has turned golden brown. When toasting the ingredients it is necessary to stir the contents at regular intervals to ensure even browning of the coconut.
 * 2) Toasting of the curry mix is best done in small quantities at a time as if done in large quantities it may result in the curry mix being unevenly toasted. Once toasted, let cool. Dry grind the mixture to a semi-coarse stage. Keep in an airtight container until required.
 * 3) To make coconut curry paste blend the required amount of ground coconut curry mix to a smooth paste. Use as required.
 * 4) This curry paste can also be used raw without toasting.