Sri Lankan Curry Powder
Submitted by chuck
Homemade Sri Lankan curry powder blends dry-roasted coriander, cumin, fennel, fenugreek, cinnamon, cardamom, and cloves with curry leaves and cayenne. Stores for months in an airtight jar.
YIELD
2 1/2 cupsPREP
10 minCOOK
15 minREADY
30 minStore-bought curry powder cannot hold a candle to this. Once you dry-roast and grind your own Sri Lankan blend, there is simply no going back.
The difference is in the roasting. Whole coriander, cumin, fennel seeds, fenugreek, cinnamon, cardamom, and cloves hit a hot dry pan until they turn deep brown and fill the kitchen with a toasty, intoxicating aroma. That dark roast is what gives Sri Lankan curry powder its distinctive smoky depth compared to lighter Indian blends.
Once cooled, everything gets ground with dried curry leaves and cayenne into a fine, fragrant powder.
Stored in an airtight container, this keeps its punch for three to four months and works in virtually every Sri Lankan recipe.
Pro Tips
- Stir constantly while roasting and watch carefully since the spices can go from perfectly dark to burnt in seconds
- Let the spices cool completely before grinding; warm spices release oils that can gum up your grinder
- Grind in small batches for the finest, most even powder
- A coffee grinder dedicated to spices works better than a food processor for this job
- Make a double batch and keep one jar sealed for later; it is well worth the effort
Ingredients
Directions
Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring frequently to prevent burning.
Cool, then combine with curry leaves and cayenne and grind to a powder.
Stored in an airtight container, it will keep 3 to 4 months.
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