Master Recipe: Sri Lankan Curry Powder
One of the main characteristics of Sri Lankan cooking is that the spices are dark roasted. This gives them an aroma and flavor that is completely different from Indian curries, and you cannot simply substitute yellow curry powder! If your local Indian grocery store carries Jaffna Curry Powder, that’s from northern Sri Lanka and an excellent option; it can also be bought on this site (but only shipping within the U.S.). Or you can always make your own!
1 c. coriander seeds
1/2 c. cumin seeds
1 T fennel seeds
1 rounded t. fenugreek seeds (aka methi seeds)
1 cinnamon stick, about 2 inches
1 rounded t. whole cloves
1 rounded t. cardamom seeds
2 T dried curry leaves
2 rounded t. red chili powder
1. In a dry pan over medium heat, roast separately the coriander, cumin, fennel and fenugreek, stirring constantly until each one becomes a fairly dark brown. Do not attempt to save time by roasting them together – they each have different cooking times and you will only end up half-cooking some and burning others.
2. Put into blender container (I use a coffee grinder that is dedicated solely to spice grinding) together with cinnamon stick broken in pieces, the cloves, cardamom and curry leaves.
3. Blend at high speed until finely powdered. Sieve into a bowl, discarding any large pieces, and combine with chili powder; stir well. Store in airtight jar.