Wholesome North A brand of Ceylon Valley Inc.

Blend · Sri Lankan

Sri Lankan Roasted Curry Powder

Dark-roasted thuna paha: the blend that gives Sri Lankan curries their colour and depth.

  • Prep5 min
  • Cook12 min
  • MakesAbout 120 g

Sri Lankan roasted curry powder is darker than most Indian blends because the spices are toasted well past golden. That roast is the whole character of it. Make it in small batches — it fades within a couple of months.

Ingredients

  • 4 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • 1 Ceylon cinnamon quill, broken
  • 1 tsp whole cloves
  • 1 tsp black peppercorns
  • ½ tsp fenugreek seeds
  • 10 curry leaves, dried
  • 2 dried red chillies (optional)

Method

  1. Heat a dry heavy pan over medium-low. Start with the coriander seeds, which take longest, and toast them 4 to 5 minutes until deep brown and fragrant.
  2. Add the cumin and fennel and toast a further 3 minutes, moving the pan constantly.
  3. Add the cinnamon, cloves, peppercorns and fenugreek. These burn fastest, so give them 2 to 3 minutes only.
  4. Add the curry leaves and chillies for the last 30 seconds, until the leaves are crisp.
  5. Tip everything onto a cold plate immediately and spread it out. Left in the hot pan it will keep cooking and turn bitter.
  6. Cool completely, then grind to a fine powder. Store in a sealed jar away from light.
Tip. Dark roasted, not burnt. The line between the two is about thirty seconds, so pull the pan the moment the smell turns from nutty to sharp.

More in the recipe collection, or read about the spices themselves.

All recipes