How to make Sri Lankan curry powder, rich, intense and delicious

There can be nothing better than making one’s own curry powder. The recipe I use is my mum’s recipe for Sri Lankan curry powder.

I will confess I don’t always do this. When I am in a rush and will resort to shop-bought ground spices and mix up my own. My preferred brands are the ones you find in Indian grocers, like Raja.

But when I do take the time to make my own Sri Lankan curry powder, the taste, smell, the texture is intense, rich, deep and luscious. I always question myself why I don’t do this more often.

Make a batch of this Sri Lankan curry powder, store in a glass jar.

How to make Sri Lankan curry powder

• Author: Tooting Mama
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Cuisine: Sri Lankan

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Ingredients

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Curry powder base

• 2 tsp coriander seeds
• 2 tsp cumin seeds
• 1 tsp fennel seeds

Garam masala

• 2 tsp coriander seeds
• 2 tsp whole black peppercorns
• 1/2 tsp cloves
• 1/2 tsp cardamom pods
• 1 stick of cinnamon
• 1/2 tsp fenugreek seeds
• 1 dried chilli (or more if you prefer a stronger heat)

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Instructions

• Place all the dry ingredients into a small, solid bottom frying pan
• On a gentle heat start to warm the spices. Let the spices heat up until you get a gorgeous smell wafting through your kitchen. Continue to heat until the spices turn a golden brown
• Take off the heat and pour the spices into a pestle and mortar. With a bit of elbow grease, grind the spices into a powder, remembering to discard the cardamom pod husks
• Store in a glass jar and use when needed. 
• Enjoy!

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