Set a small skillet on low heat and roast the coconut, rice,
coriander, cumin, and fenugreek for a few minutes. Stir constantly
until they are browned and toasty.
Allow them to cool, then put those toasted spices with the remaining
ingredients into a grinder. Grind into a powder.
This makes over a cup of Ceylon Curry spice mix. Store the spices in
an airtight container and use as called for.
