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.

What You'll Need: (makes about 9-10 tablespoons)

3 tbsp coriander seeds
Seeds from 4 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
1 tsp whole cloves
20 dried curry leaves
2-3 mace blades

tbsp = tablespoon
tsp = teaspoon

Directions:

Break up the cinnamon stick and mace blades

Grind the cinnamon and mace with the cardamom seeds, salt, coriander, cumin and fenugreek seeds, cloves and peppercorns

Once ground sieve into a bowl

Add the chili, turmeric and garlic powders to the bowl. Stir thoroughly

Finally, crumble in the dried curry leaves and stir again

Store your Sri Lankan blend in an airtight jar out of direct sunlight. Use within 6 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)