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Sri Lankan Roasted Curry Powder

This recipe is for an authentic Sri Lankan roasted curry powder. It contains coriander seeds, cumin seeds, black peppercorns, basmati rice, black mustard seeds, cloves, cardamom seeds and fennel seeds. To make it, the spices are roasted in a dry pan to enhance their flavors. They are then cooled and ground into a powder. The curry powder can be stored for up to two weeks and used to make various flavorful Sri Lankan curry dishes.

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0% found this document useful (0 votes)

317 views2 pages

Sri Lankan Roasted Curry Powder

Uploaded by

Park Runner

We take content rights seriously. If you suspect this is your content, claim it here.

Available Formats

Download as PDF, TXT or read online on Scribd

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SRI LANKAN ROASTED CURRY

POWDER
COURSE: CURRY, SPICE MIX
CUISINE: SOUTH ASIAN, SRI LANKAN
KEYWORD: CURRY, CURRY POWDER, SPICE MIX, SRI LANKAN
PREP TIME: 20 MINUTES COOK TIME: 5 MINUTES
TOTAL TIME: 25 MINUTES SERVINGS: 4 SERVINGS CALORIES: 107KCAL
AUTHOR: DINI FROM THE FLAVOR BENDER

This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and
complex flavors. It's a recipe that is made every week in my kitchen, so you know it's the
good stuff! The ingredient ratios are easy to remember, so go ahead and make a big
batch and use it any way you like to make flavorful curry dishes!

EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It's
a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to
make Sri Lankan food frequently.

INGREDIENTS INSTRUCTIONS
4 tbsp coriander seeds 1. Place the rice on a dry non stick pan. Heat over medium
3 tbsp cumin seeds heat until the rice starts to turn light brown.
2 tbsp black peppercorns 2. Add the rest of the spices and pan roast for a further 3 -
2 tbsp basmati rice 5 minutes until the spices start to brown, toast and
1 tbsp black mustard become aromatic.
seeds
3. Keep moving the pan to prevent the spices from burning.
3 tsp whole cloves, large
Also adjust the cook times according to your stove and
about 15 cloves (see
pan, to avoid burning the spices. Or your curry powder
notes)
will be bitter.
2 tsp scant, cardamom
seeds from green 4. Remove from the heat and let the spices cool down.
cardamom seeds from the 5. Once the spices cool down - use a spice grinder (or a
pods mortar and pestle) to grind the spice mix into a powder in
1 tsp fennel seeds batches and mix well. Store in an air tight container.
6. Use as needed.

NOTES
Unroasted curry powder
Unroasted curry powder is the same as this, but the spices are not toasted in the pan. They are
simply placed in a spice grinder and pulsed until finely ground.

Notes about cloves

The ingredient ratio here is more of a guideline. If you don't like cloves, please feel free to leave
them out or add less.

The cloves I typically use are large, and I can only fit a few in 1 teaspoon. If your cloves are
smaller in size, reduce the amount accordingly.

The same goes for other spices as well.

Which spices are the most important?

Coriander, cumin, black pepper, cardamom. Other ingredients can be left out if you don't have
them, or reduced to your liking.

You can also use yellow mustard instead of black/brown mustard, if that is all you have.

What is my curry powder is bitter?

If you find the curry powder to be bitter, it's most likely because you toasted the spices for too
long and burned them.

It can also be bitter if your spices have gone rancid (especially mustard).

How long can I keep this?

Ground spices don't retain their freshness as well as whole spices. This is why I prefer making
batches of this when needed. Every time I make the curry powder, the longest it has lasted in
my kitchen is 2 weeks before I need a new batch, but usually I make this once a week.

I make a double batch because we make a lot of curries at home. I personally prefer making
small batches every time to keep each batch fresh.

Recipe from The Flavor Bender by Dini Kodippili