Sri Lankan Curry Powder - Recreate the Fab
Flavours of South Asian Cuisine at Home

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


  • Break up the cinnamon stick and mace
  • Grind the cinnamon and mace with the cardamom, salt, coriander, fenugreek, cloves, peppercorns and cumin
  • Sieve into a bowl
  • Add the chili, turmeric and garlic. Stir thoroughly
  • Crumble in the optional curry leaves and stir again

Store your Sri Lankan blend in an airtight jar out of direct sunlight. Use within 3 months.

Toasting and Grinding Info

Sri Lankan curry powder

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.

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