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
1 tbsp chili powder
1 tbsp black peppercorns
4 tsp cumin seeds
4 tsp fenugreek seeds
2 tsp turmeric powder
2 tsp garlic powder
2 inch piece cinnamon
2 tsp salt (see note 2 below)
1 tsp whole cloves
20 dried curry leaves
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 peppercorns, cloves and fenugreek and cumin seeds before cooling and grinding will really bring out the flavours and aromas and is recommended if you have the time.
See the grinding page for step-by-step info on how to do this. (Link opens in new window)
Note 2: I do recommend using a good quality salt: sea/rock/flakes etc as they're less processed and therefore supposedly healthier. However you can use regular table salt (I sometimes do) if that's all you have available.
Ingredient 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 4 teaspoons of whole cumin you would use 2 teaspoons of pre-ground cumin. Reduce any others you don't have whole by half as well and stir in with the other powders when making.
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