Sri Lankan style - Roasted curry powder
බැදපු තුනපහ හරියට හදමු
Discover the rich, vibrant flavors of Sri Lankan cuisine with this aromatic roasted curry powder recipe. Perfectly balanced with a blend of spices, this homemade curry powder brings an authentic taste of Sri Lanka to your kitchen.
Learn the secrets to roasting spices for maximum flavor and create delicious, aromatic dishes that will impress your family and friends. Easy to make, this recipe is a must-try for curry enthusiasts!
Homemade spices never fail to add unique, fresh flavours to your dishes and the satisfaction of creating your own spice blend is priceless!
So, let's gather all the necessary ingredients and make it;
Whole spices needed;
| Ingredients | Amounts |
|---|---|
| Coriander seeds | 1 1/2 cups |
| Cumin seeds | 1 cup |
| Cinnamon sticks | 4 or 5 |
| Cardamom pods | 1 1/2 tbsp |
| Cloves | 1 1/2 tbsp |
| Fenugreek seeds | 1tsp |
| Mustard seeds | 1tsp |
| Peppercorns | 1tsp |
| Fennel | 1tbsp |
| Raw rice | 2tbsp |
| Curry leaves | A handful |
| Pandan leaves | A handful |
| Dried red chillies | 6 |
කොත්තමල්ලි කප් 1 1/2
සූදුරු කප් 1
කුරුදු කෑලි 4/5
එනසාල් 1 1/2 මේස හැඳි
කරාඹු නැටි 1 1/2 මේස හැඳි
උලු හාල් 1 තේ හැඳි
අබ 1 තේ හැඳි
ගම්මිරිස් 1 තේ හැඳි
මාදුරු 1 මේස හැඳි
හාල් 2 මේස හැඳි
කරපින්චා 1 කප්
වියලි මිරිස් 6
රම්පේ කොළ
Let's start:
Dry roast the spices separately
- Dry roast coriander seeds in a wide pan under slow heat constantly giving attention with regular pushing around the pan. Do not burn them. This will take about 5-8mins. Coriander seeds should be dark brown not burnt black
- Once done, leave it to cooling
- Then dry roast the cumin seeds the same way
- Dry roast curry leaves and thinly cut pandan leaves. Keep aside
- All other spices and rice can be dry-roasted together
- When all spices are properly cooled off, start grinding them
Grind them separately and store them in an air-tight container
- Grind the roasted coriander seeds finely and immediately empty into an air-tight plastic or glass bottle. Keeping them outside even for a short while will reduce the aroma and the potency of it
- Gride the cumin seeds. Drop into the same container
- Crush cinnamon sticks into tiny pieces (large pieces can damage your grinder blades) and toss them into the grinder with the rest of the spices and curry leaves. Grind into a fine powder and immediately toss into the spice container
- Now empty the spice container onto a large sheet of paper and again tip back into it. This will allow spices to mix properly. Do this a couple of times if necessary
- Give the spice jar a good shake and tip some into a small spice bottle for everyday use. The rest must be kept in a dry and dark place, preferably in a pantry cupboard for future use
Congrats, you have done it!
Let me know how delicious and aromatic your chicken curry turned out by using this home-made aromatic spice blend!
Dry roasting coriander seeds
Dark brown not burnt black!
Dry roasting all other spices
Dry roasting curry leaves - I didn't have pandan leaves on this day
The mill is full and ready to grind
After grinding them into a fine powder
Done!
Store in a plastic or a glass air-tight bottle
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