This Sri Lankan curry powder is just the blend for capturing the superb taste and aromas of South Asian cooking. Using a combination of traditional spices it's a great all-purpose blend that will add subtle yet complex flavours to your curries and other dishes. (See the bottom of the page for other recipes)
What You'll Need: (makes about 9-10 tablespoons)
3 tbsp coriander seeds
1 tbsp green cardamom pods (10-15)
1 tbsp cumin seeds
1 tbsp chili powder
4 tsp fenugreek seeds
3-4 tsp black peppercorns
2 tsp turmeric
2 tsp garlic powder
2 inch piece cinnamon
1-2 tsp sea salt
1 tsp cloves
20-30 dried curry leaves (optional)
2-3 mace blades
tbsp = tablespoon
tsp = teaspoon
Store your Sri Lankan blend in an airtight jar out of direct sunlight. Use within 3 months.
Note: Dry toasting the cumin, peppercorns, cloves and fenugreek before cooling and grinding will really bring out the flavours and aromas and is recommended.
See the grinding spices page for "step-by-step" info on how to do this. (Link opens in new window)
Note: I use quite a few whole spices which I then grind for this Sri Lankan blend as these gives the best flavours. But if you don't have them all available just use them in pre-ground form and cut down the amount the recipe says by half. So for 3 tablespoons of whole coriander you would use 1½ tablespoons of pre-ground coriander. Reduce any others you don't have whole by half as well.