Aunty's Secret Sri Lankan Roasted Curry Powder
Discover the rich, vibrant, and authentic flavors of Sri Lankan cuisine with this aromatic roasted curry powder. Easy to make, this recipe is a must-try for curry enthusiasts!
Learn the secrets to roasting spices for maximum flavor and create delicious, aromatic dishes that will impress your family and friends.
Homemade spices never fail to add unique, fresh flavors to your dishes, and the satisfaction of creating your own spice blend is priceless! All thanks to my beloved Aunty for passing this recipe to me with love.
Why Make Your Own Curry Powder?
While store-bought curry powders are convenient, they simply cannot compete with the unique taste and aroma of freshly ground, homemade blend. Roasting the spices unlocks their natural essential oils, filling your kitchen with an incredible aroma and giving your curries a deeper, earthier, and more authentic Sri Lankan flavor.
| 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 | 3tbsp |
| Curry leaves | A handful |
| Pandan leaves | A handful |
| Dried red chillies | 4 |
| Mung beans | 3tbsp |
- Dry roast coriander seeds in a wide pan under a very low 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. Take it out of the pan as soon as the coriander seeds turn deep brown and keep aside.
- Dry roast rice and mung beans together. Toss on roasted coriander.
- Dry roast the cumin seeds separately. Toss on roasted spices.
- Dry roast all other spices, curry leaves and thinly cut pandan leaves (do not forget to cut the cinnamon sticks into tiny pieces as the blade of your grinder can get damaged if it gets caught with any long sticks)
- Once all the spices have cooled completely, grind them together in batches.
- It is important that you immediately empty the powdered spices into an air-tight jar and close the lid tight. Leaving it out can let the aroma and potency of the spices out.
- Keep filling the jar until the whole lot is powdered
- Now, empty a small amount of your precious spice blend into a small jar for daily use.
- The rest must be stored in the air-tight jar in a dark corner of your kitchen cupboard. When the small jar is finished fill it up with the spice powder and immediately close the lid.
- Well done! you have done it!
