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

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.

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How to make Sri Lankan curry powder

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

Ingredients

Scale

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)

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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How to make Sri Lankan curry powder


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