Sri Lankan Roasted Curry Powder
My easy take on traditional Sri Lankan roasted curry powder. Instead of roasting each spice separately, everything is roasted together in one pan, and it's ready in about 10 minutes. It's dark, fragrant and perfect for all your meat and poultry curries that taste just like home!
Equipment
- Spice/Coffee Grinder
Ingredients
- 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
- ½ tsp Fenugreek seeds
- 5 Cloves
- 5 Cardomom pods shelled
- 2 sprigs Curry leaves
- 1 stick Ceylon Cinnamon
Instructions
- Heat a pan on 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 ½ cup of curry powder. Double or triple as needed.
Video
Notes
- No chilli or turmeric is added, so you can control heat and colour in each dish. For an everyday curry powder, stir in 1 heaping tsp turmeric.
- Using ground spices: mix in the same quantities, using half the fenugreek, then toast briefly in a dry pan.
- Use 2 to 3 tbsp per 2 lbs (900 g) of meat.
- The recipe doubles or triples easily. Roast in batches.
Nutrition
Serving: 0.5 cup | Calories: 269 kcal | Total Carbs: 47 g | Protein: 11 g | Fat: 10 g | Saturated Fat: 1 g | Sodium: 46 mg | Fiber: 20 g | Sugar: 1 g | Vitamin A: 348 IU | Vitamin C: 90 mg | Calcium: 493 mg | Iron: 16 mg | Net Carbs: 27 g
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