Sri Lankan Roasted Curry powder

Author: Dini from The Flavor Bender
Print Recipe


  • 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
  • 2 tsp scant, cardamom seeds from green cardamom seeds from the pods
  • 1 tsp fennel seeds


  • 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.
  • 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.


I usually 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 (as opposed to making one large batch and keep it stored for a long period of time).