Now when all these are done we shall have to grind it to a smooth powder. These cannot be done unless you have a stone-made pounder or Curry stone and grinder. The latter I have not seen in England, still there is the finest strong metal stones in England. The Curry stone and grinder is bought for no money in up country of Ceylon, but in Colombo, the chief city here, we pay 50 cents, to Rs. 2 50 cts. each. Curry stone and grinder will last for generations. It is better to grind all Curry stuffs separately and keep each in its own bottle, then you will be careful of what you are about, and you will know how much you are using of each stuff.
For any meat Curry (per lb.) add one tablespoon coriander seed, a saltspoon of saffron, a pinch of cumin seed, dash of pepper, small bit of cinnamon, one-half tablespoon of rice powder; if preferred hot, add a bit of cayenne. For white Curries, only one-half teaspoon of saffron to be added. If at hand, just cut a young capsicum in quarters and add to the Curry. You can add a green chillies to Meat Curries also. If the above home made Curry Powder cannot be done, you shall have to buy three sorts of Curry Powder. Coriander, rice, cumin seed, and pepper (one mixture); cayenne and saffron each separately bottled. Other things can be got from your respective grocers. If you buy a mixed Curry Powder or Paste, it will taste everything too much, as following:--Heat! hot? bitter, sour flour, spice, and too much of yellow colour of saffron, and too much of a nice Curry smell. The fact is, I have tasted several Curry Powders and Paste in England, and also in Scotland, but nothing equal to separate Curry stuffs. If the Curry stuffs, etc., are imported from India to Europe it will keep good for a long time, and will have a good market, except the dry chillies, because there is plenty of cayenne in England. Garlic ginger (green), used for any Meat Curry, it is very healthy and helps to digest the Curry and rice sooner, as parties think Curries are not easily digestible. The Curries must not be prepared too rich, as richness takes away all flavour, and the meat will taste like stewed Curry. The butter you add to fry the Curry stuffs will be quite sufficient to richen the Curry without using fat meat.