There can be nothing better than making one’s own curry powder. The recipe I use is my mum’s recipe for Sri Lankan curry powder.
I will confess I don’t always do this. When I am in a rush and will resort to shop-bought ground spices and mix up my own. My preferred brands are the ones you find in Indian grocers, like Raja.
But when I do take the time to make my own Sri Lankan curry powder, the taste, smell, the texture is intense, rich, deep and luscious. I always question myself why I don’t do this more often.
Make a batch of this Sri Lankan curry powder, store in a glass jar.
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How to make Sri Lankan curry powder
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Cuisine: Sri Lankan
Ingredients
Scale
Curry powder base
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1 tsp fennel seeds
Garam masala
- 2 tsp coriander seeds
- 2 tsp whole black peppercorns
- 1/2 tsp cloves
- 1/2 tsp cardamom pods
- 1 stick of cinnamon
- 1/2 tsp fenugreek seeds
- 1 dried chilli (or more if you prefer a stronger heat)
Instructions
- Place all the dry ingredients into a small, solid bottom frying pan
- On a gentle heat start to warm the spices. Let the spices heat up until you get a gorgeous smell wafting through your kitchen. Continue to heat until the spices turn a golden brown
- Take off the heat and pour the spices into a pestle and mortar. With a bit of elbow grease, grind the spices into a powder, remembering to discard the cardamom pod husks
- Store in a glass jar and use when needed.
- Enjoy!
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