This fragrant Sri Lankan roasted curry powder comes together in just 5 minutes giving you an authentic curry powder for your curries.
Your search for the authentic, crazy good Sri Lankan roasted curry powder ends right here, my friend.
It’s EASY and QUICK. All it takes is 5 minutes of roasting and grinding. You’ll be making and sitting down to a curry for the time it takes you to go the store and buy a packet of curry powder.
Our Sri Lankan Roasted Curry Powder Is Way Better Than The Store Bought Stuff.
Making your own spice blend at home is the best way to ensure big, bold flavors because you can control the freshness of your blend. Plus, it’s easy to do and a good money saver. There’s no reason not to make your own! This is going to be your new favorite curry powder!
Curry powders have evolved to reflect the home it was made in. And this is how we like ours. Use this recipe as a guide and adjust the proportions as you like. If you want to replace this with your everyday ho-hum curry powder add a heaping teaspoon of Turmeric powder. We love that! This curry powder is mainly used for meat and poultry dishes. That shouldn’t stop you if you want to add it to your favorite vegetarian/vegan meat substitute. Pair it with a heaping teaspoon of Cayenne Pepper for extra heat and kick.
What do you need to make this Curry Powder
The trio of Curry Leaves, Mustard Seeds and Fenugreek Seeds is what makes this Sri Lankan Roasted Curry Powder unique – which also lends to it’s authentic flavor profile and aroma. If you’re a seasoned spice user most of the spices used in this blend can be found in your pantry- or in your neighborhood Indian or Asian supermarket.
- Coriander seeds – the base for any curry powder recipe
- Fennel seeds and Cumin seeds – Digestive spices and also builds up the flavor profile
- Mustard seeds, Fenugreek seeds, Curry leaves – the unique trio
- Black peppercorns – for the heat
- Cinnamon, Clove, Cardomom – for the aroma
- Raw rice – thickens the curry
How to Make Roasted Curry Powder
Roasted Curry Powder in 5 minutes? Is it even possible, when traditionally the spices are roasted individually and then ground together? You may ask. Yes, it is possible. Who has time for that anymore? I’ve cut down this extra step and roasted all the spices together and it still produces the same results.
- You start by combining all the fresh spices.
- Roast them in a medium-low flame till the spices change color, the curry leaves become dry, the mustard seeds to start to pop and you get a nice aroma. All this should take around 5 minutes. I use a stainless steel pan to roast. It heats up much faster.
- Stir the spices gently for even roasting and keep an eye on it as not to burn.
- Transfer the roasted spices to a plate to cool it.
- Grind the spices in a coffee/spice grinder.
- Store it in a tightly sealed jar. Anything airtight will help it stay fresh.
What can it be used for
Now that you’ve made jar of Roasted Curry Powder, what do you use it on? Here are some ways to use it.
- For chicken, lamb and beef curries – 2 to 3 tablespoons of curry powder to 2lbs of meat. Don’t forget to add a heaping spoon of cayenne pepper for heat!
- Any meat substitute like tofu, seitan or soya chunks. Start small like a tablespoon and add more.
- Swap out for your regular curry powder – add 1 teaspoon of turmeric powder to the mix.
A Few Notes on Roasted Curry Powder
Can you substitute curry leaves for curry powder?
Curry powder is a blend of spices and curry leaves are just leaves which gives a subtle aroma and flavor and cannot be substituted for curry powder.
Can you add curry powder after cooking?
I prefer to use this curry powder to marinate the meat. It’s best when it’s cooked along with the meat. But you could totally sprinkle some more curry powder at the end of your cooking. Cook for an extra 5 minutes.
Is yellow curry powder same as roasted curry powder?
No, yellow curry powder is a mild blend compared to roasted curry powder and has turmeric powder added.
This Roasted Curry Powder is the Best and Easiest!
I want to hear all about how you’re using it.
Sri Lankan Roasted Curry Powder
- Spice/Coffee Grinder
- 4 tbsp Coriander seeds
- 2 tbsp Fennel seeds
- 2 tbsp Cumin seeds
- 1 tbsp Uncooked rice (basmati)
- 1 tsp Black peppercorns
- 1 tsp Mustard seeds
- 1/2 tsp Fenugreek seeds
- 5 Cloves
- 5 Cardomom pods shelled
- 2 sprigs Curry leaves
- Heat a fry pan in medium high.
- Add all the spices, seeds and curry leaves. Keep stirring continously and roast for about 5 minutes or till the cumin seeds turn golden brown and mustard seeds start to splutter. Curry leaves should turn dry and dark.
- Transfer the spice blend to a plate and let it cool for a minute. Then use a spice or coffee grinder to grind to a smooth powder.
- Transfer to an airtight container and use a dry spoon when you need to scoop out the curry powder.
- This makes about 1/2 cup of curry powder. Double or triple as needed.
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