Thanks to Moju for his recipie which is most appropriate given his logo.

On the subject of vegetables. This would be as good a time as any to introduce the final curry powder which was mentioned in my original posting. The un- roasted curry powder :

As it’s name states the spices in this mix aren’t heated prior to grinding. As a result the aromatic oils (which contains all the flavours) in the spices are not fully released at the time of spice mixing. Instead they are released when the spice mix cooks with it’s accompanying ingredients in the dish it’s used in. This results in a different aroma, look and taste to the completed dish in which this spice mix is used in, when compared with the roasted variety.

The spice blend consists of :
1/4 cup ground coriander
1/4 cup ground fennel
1/8 cup ground cumin
1/2 tablespoon ground fenugreek
10 curry leaves
1/2 teaspoon ground tumeric
1/4 cup shredded (or desiccated) coconut
1/8 cup of rice

Add the rice into a warm pan heat until lightly brown, then add coconut and shake until golden. Remove from the pan, place in a coffee grinder with the raw spices and blend to a powder.

Variation :
Add 2 cloves of garlic a 3cm piece of ginger sliced to the mix and blend.

Any contributions are most welcome, please feel free to comment. There is a new link for those of us who prefer rice to noodles check out "sticky rice".