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The BEST Sri Lankan Roasted Curry Powder

25 mins
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Author: Dini K.
Posted: 10/27/2016
Updated: 5/19/2020
Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

The base for any delicious curry recipe is the curry powder. This Sri Lankan roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

Learn how to make AUTHENTIC Sri Lankan Curry Powder!

Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

Everyone (or at least most people) has their go-to recipe, their go-to meal, the one that they love to make, the one that’s a breeze to make, the one that they use the word comfort to describe.

For me, that would be a curry. A Sri Lankan curry to be exact. I have lived most of my life outside of Sri Lanka, but my childhood is inextricably linked to everything that is Sri Lanka. Especially the food. Oh, the food! Nothing hits the spot for me quite like a Sri Lankan curry, and that doesn’t come as a surprise, considering the staggering amount of flavor one could coax out of a well-made curry. Everything else pales in comparison.

And at the heart of all that is the roasted curry powder.

I’ve never had a shortage of authentic Sri Lankan curry powder (including the store-bought variety), until we moved to where we live now. Since then I’ve taken matters into my own hands, and if you’d like to smell and taste the magnificent aromas and flavors of a straight-up, authentic Sri Lankan roasted curry powder, then you should truly make it yourself. It’s easy, the spices and flavors are more pronounced, and the aromas will make you swoon (quite literally – I do recommend that you crack open the window or door, or have some decent ventilation, because for someone not used to these aromas they can be both incredible and a little overwhelming).

Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

And here’s why my roasted curry powder is different from any other recipe out there – the recipe is super easy to remember! The ratios are easy to remember – 4:3:2:1 and 3:2:1.

That’s 4:3:2:1 in tablespoons and 3:2:1 in teaspoons.

Coriander seeds are the main spice in Sri Lankan roasted curry powder. Another is black pepper (as opposed to chili powder). Black pepper is what gives this roasted curry powder its heat. However, most people also use a lot of chili powder when they make curries which obviously adds to the heat. So here are the ingredients and the ratios.

Tablespoons (15mL tablespoons)

4 Coriander

3 Cumin

2 Black Peppercorns and 2 Uncooked Rice

1 Black Mustard

Teaspoons (5 ml teaspoons)

3 Cloves

2 Green Cardamom Seeds (seeds from the pods)

1 Fennel Seeds (heaped)

Some curry powders also include curry leaves, but I prefer to add them straight into the curry!

Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

As you can see, a good curry isn’t all fire and brimstone – it’s got a lot of subtle, fragrant yet robust spices that add a lot of delicate and nuanced flavors.

This Sri Lankan roasted curry powder is first roasted till it’s nice and toasty, and then ground to a find powder. Dry roasting spices can transform an otherwise not especially exciting spice into something a lot more intense and complex with great depth of flavor. Such roasted curry powder is typically used in meaty dishes – where the meat can withstand that robust curry flavor. With more delicate meat like fish or seafood, you would use UNROASTED curry powder (which has a more delicate flavor), with the addition of a little more fennel and an acidic component like tamarind or lemon/lime.

With a curry powder this simple to make, you can easily make bigger batches too. And once made, you store it in an air-tight container in a cool, dry place.

Here I have used US tablespoons which measure 15 mL, but you can use the UK version of tablespoons too which are sometimes measured at 20 mL. This would lead to slightly different spice ratios, but that’s OK, because that’s the beauty of a curry powder – there’s no one magic ratio that has to be followed as a rule. Each person, each family can have their own version that suits their preferences better with a little more of this and a little less of that and so on. This is my Sri Lankan roasted curry powder and it’s the base for a lot of my favorite curries (like this Spicy Green Apple Curry). And it’ll soon be yours too! 🙂

Also note, that I used green cardamoms as seen in the photos. Black cardamom is much larger than green cardamoms and have a different taste. They are not interchangeable in this recipe.

Sri Lankan Roasted Curry Powder - This roasted curry powder is deeply aromatic and has very robust and complex flavors. The ingredient ratios are easy to remember (4:3:2:1 and 3:2:1), so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!

If you liked this Sri Lankan roasted curry powder recipe, don’t forget to subscribe for new (and free) recipes by entering your email address on the side bar (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. You can find me on FACEBOOK, TWITTER,INSTAGRAM,  PINTEREST, YOU TUBE and GOOGLE-PLUS too.

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5 from 16 votes

Sri Lankan Roasted Curry powder

Author: Dini K.
Yield: about 1/2 cup of curry powder
Cuisine: South Asian, Sri Lankan
This Authentic Sri Lankan curry powder is deeply aromatic and has very robust and complex flavors. It's a recipe that is made every week in my kitchen, so you know it's the good stuff! The ingredient ratios are easy to remember, so go ahead and make a big batch and use it any way you like to make flavorful curry dishes!
EASY - This recipe is very easy to make and is the flavor base for many Sri Lankan curries. It's a fantastic recipe for anyone who wants to learn more about Sri Lankan cuisine, or just loves to make Sri Lankan food frequently.
Prep: 20 minutes
Cook: 5 minutes
Total Time: 25 minutes
Servings: 4 servings
Print Rate

Ingredients:

  • 4 tbsp coriander seeds
  • 3 tbsp cumin seeds
  • 2 tbsp black peppercorns
  • 2 tbsp basmati rice
  • 1 tbsp black mustard seeds
  • 3 tsp whole cloves, large about 15 cloves (see notes)
  • 2 tsp scant, cardamom seeds from green cardamom seeds from the pods
  • 1 tsp fennel seeds

Instructions:

  • Place the rice on a dry non stick pan. Heat over medium heat until the rice starts to turn light brown.
  • Add the rest of the spices and pan roast for a further 3 - 5 minutes until the spices start to brown, toast and become aromatic.
  • Keep moving the pan to prevent the spices from burning. Also adjust the cook times according to your stove and pan, to avoid burning the spices. Or your curry powder will be bitter.
  • Remove from the heat and let the spices cool down.
  • Once the spices cool down - use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder in batches and mix well. Store in an air tight container.
  • Use as needed.

Tips & Tricks

Unroasted curry powder
Unroasted curry powder is the same as this, but the spices are not toasted in the pan. They are simply placed in a spice grinder and pulsed until finely ground. 
Notes about cloves 
The ingredient ratio here is more of a guideline. If you don't like cloves, please feel free to leave them out or add less.
The cloves I typically use are large, and I can only fit a few in 1 teaspoon. If your cloves are smaller in size, reduce the amount accordingly. 
The same goes for other spices as well. 
Which spices are the most important?
Coriander, cumin, black pepper, cardamom. Other ingredients can be left out if you don't have them, or reduced to your liking. 
You can also use yellow mustard instead of black/brown mustard, if that is all you have.
What is my curry powder is bitter?
If you find the curry powder to be bitter, it's most likely because you toasted the spices for too long and burned them. 
It can also be bitter if your spices have gone rancid (especially mustard). 
How long can I keep this?
Ground spices don't retain their freshness as well as whole spices. This is why I prefer making batches of this when needed. Every time I make the curry powder, the longest it has lasted in my kitchen is 2 weeks before I need a new batch, but usually I make this once a week.
I make a double batch because we make a lot of curries at home. I personally prefer making small batches every time to keep each batch fresh.

Nutrition Information:

Serving: 2tbspCalories: 107kcal (5%)Carbohydrates: 19g (6%)Protein: 4g (8%)Fat: 4g (6%)Saturated Fat: 1g (6%)Sodium: 14mg (1%)Potassium: 298mg (9%)Fiber: 6g (25%)Sugar: 1g (1%)Vitamin A: 85IU (2%)Vitamin C: 3mg (4%)Calcium: 139mg (14%)Iron: 6mg (33%)

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

Course:Curry, Spice Mix
Cuisine:South Asian, Sri Lankan
Keyword:Curry, Curry Powder, Spice Mix, Sri Lankan
Did you make this?Tag me on Instagram!I love seeing what you’ve made! Tag me on Instagram at @TheFlavorBender or leave me a comment & rating below.

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  1. Oren says

    January 24, 2021 at 12:01

    5 stars
    Prepared four of Dini’s recipes that incorporated this curry powder and it made an incredible difference. Thank you!

    Reply
    • Dini says

      January 26, 2021 at 09:24

      Thanks so much for letting me know Oren, I’m so glad you enjoyed all the recipes! 🙂

      Reply
  2. Jess says

    January 7, 2021 at 05:24

    Hi, thank you for your posts! Can spend ages going through your recipes.

    I am sorry if I might have missed it, but I am curious. What does the toasted rice do in the recipe? Is it for a starchyness?

    Thanks again for amazing posts!

    Reply
    • Dini says

      January 7, 2021 at 06:55

      Hi Jess
      The rice acts as a thickener. It doesn’t thicken too much, but adds some body to the curry. However, you can leave it out as well!
      I hope that helps!

      Reply
  3. Crys says

    December 3, 2020 at 08:59

    What would the conversion be for already ground spices?

    Reply
    • Dini says

      December 3, 2020 at 12:13

      Hi Crys
      If all the spices are ground, then you can still follow the same ratios for all the spices. Since the ratios are constant. However I personally would use less cloves, as it could be overwhelming.
      Hope that helps

      Reply
  4. janaka says

    November 18, 2020 at 06:14

    5 stars
    superb recepie,thank you..

    Reply
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Hi! I’m Dini, a third culture kid by upbringing and a food-geek by nature. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! My food is a reflection of those amazing experiences!

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