To purchase our homemade, dark roasted Sri Lankan curry powder, click here.
Master Recipe: Sri Lankan Curry Powder
One of the main characteristics of Sri Lankan cooking is that the spices are dark roasted. 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 in our online shop (but only shipping within the U.S.). Or you can always make your own; home cooks will generally have their own variations!
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. cayenne
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.
We know that some folks like a lot of heat and some prefer less. We have not added any cayenne to our curry powder so that you can adjust the heat level to your own preference by adding as much or as little as you like. In Sri Lanka we use about 1 – 2 teaspoons per 4 – 5 oz. batch.