Keyword: Curry, Curry Powder, Spice Mix, Sri Lankan
Prep Time: 20minutes
Cook Time: 5minutes
Total Time: 25minutes
Author: Dini from The Flavor Bender
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.
3tspwhole cloves, largeabout 15 cloves (see notes)
2tspscant, cardamom seeds from green cardamom seeds from the pods
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.
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.