Sri Lankan roasted curry powder is one of the most searched spices in Google.
Basically, Sri Lankans would like to eat spicy foods. So this roasted curry powder is an unavoidable ingredient in any Sri Lankan kitchen.
Most of the time, people use different types of curry powder for seafood, red meats, vegetables, but this Sri Lankan roasted curry powder recipe is common for any Sri Lankan dishes.
It is very easy to make Sri Lankan roasted curry powder at home.
Some people instantly make the curry powder for their day to day cook, but who is ready to spend extra time in the kitchen for making instant curry power every day? So, these days people make a large quantity of curry powder and store it in an airtight bottle. As a result, simply they can use it whenever they need for their cook.
Alright, let’s see how to make Sri Lankan roasted curry powder at home. If you follow my same quantity of ingredients, you will get exactly 1 kg of roasted curry powder.
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Sri Lankan Roasted Curry Powder Recipe
Ingredients
- Dried red chili – 400g
- Coriander seeds – 400g
- Black pepper – 80g
- Fennel seeds – 80g
- Cumin seeds – 60g
- Curry leaves – 20 to 25 sprigs
- Cooking oil – 1 tablespoon
Instructions
1. Heat the large cooking wok and dry roast the curry leaves for 2 minutes under low flame. Stir frequently until the heat spread well to all curry leaves.
2. Take off the curry leaves and dry roast the coriander seeds for 3 minutes over medium flame. Stir the seeds regularly to avoid burn.
3. Take off the coriander seeds and dry roast the black pepper for 2 minutes under low flame. Stir it very often to avoid burn.
4. Take off the black pepper and dry roast the fennel seeds for 2 minutes under low flame. Stir it frequently to avoid burn.
5. Take off the fennel seeds and dry roast the cumin seeds for 60 to 90 seconds under low flame. Stir the seeds regularly to avoid burn.
6. Finally, take off the cumin seeds and roast the dried red chilies under low heat for 3 minutes. Add 1 tablespoon of cooking oil and roast it. Stir frequently to avoid burn.
7. Now collect all these dry roasted items in a bag and bring it to the nearest spice grind mill. You can grind it by your own if you have a good large grinder. Once you grind it to a smooth powder, put it in a large pot and spread it using a spoon. After 10 minutes, once the heat gets down, put it on an airtight bottle.
Notes
1. Some people add dry turmeric root as well. I didn’t use that in this recipe, but if you really want, add 25 grams of dry turmeric root.
2. This curry powder is perfect for any Sri Lankan dishes. But some people use different curry powder for meat-related curries. For that, you have to add 1 nutmeg, 3 cinnamon sticks, 8 cardamom, and 15 cloves additionally.
3. You may need a large cooking wok to dry roast the dried red chilies.
Printable Recipe Card
- Dried red chili - 400g
- Coriander seeds - 400g
- Black pepper - 80g
- Fennel seeds - 80g
- Cumin seeds - 60g
- Curry leaves - 20 to 25 sprigs
- Cooking oil - 1 tablespoon
- Heat the large cooking wok and dry roast the curry leaves for 2 minutes under low flame. Stir frequently until the heat spread well to all curry leaves.
- Take off the curry leaves and dry roast the coriander seeds for 3 minutes over medium flame. Stir the seeds regularly to avoid burn.
- Take off the coriander seeds and dry roast the black pepper for 2 minutes under low flame. Stir it very often to avoid burn.
- Take off the black pepper and dry roast the fennel seeds for 2 minutes under low flame. Stir it frequently to avoid burn.
- Take off the fennel seeds and dry roast the cumin seeds for 60 to 90 seconds under low flame. Stir the seeds regularly to avoid burn.
- Finally, take off the cumin seeds and roast the dried red chilies under low heat for 3 minutes. Add 1 tablespoon of cooking oil and roast it. Stir frequently to avoid burn.
- Now collect all these dry roasted items in a bag and bring it to the nearest spice grind mill. You can grind it by your own if you have a good large grinder. Once you grind it to a smooth powder, put it in a large pot and spread it using a spoon. After 10 minutes, once the heat gets down, put it on an airtight bottle.
2. This curry powder is perfect for any Sri Lankan dishes. But some people use different curry powder for meat-related curries. For that, you have to add 1 nutmeg, 3 cinnamon sticks, 8 cardamom, and 15 cloves additionally.
3. You may need a large cooking wok to dry roast the dried red chilies.
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What do you think about this Sri Lankan roasted curry powder recipe? There are many other ways to make curry powder, but I’m pretty sure this is the easiest and simple method to make Sri Lankan roasted curry powder. If you have any questions or suggestions, write it in the comment box below. Also, you can share this awesome spice recipe with your friends and family by clicking one of the social share buttons below.
Hi Rocy,
Thank you for writing this excellent post. I live abroad so its hard for me to get Sri Lanka curry powder, so I have to make it at home (unfortunately ,T_T)
Can I grind all the spices in a normal grinder? Would it work?. I have the normal swemit type blenders.
Yup, that will work.
You should grind it to smooth powder.
Thanks for sharing Mam.
Nice one Rocy. Actually, you made my day 🙂
THE recipe.
I was a bit too generous with the amount of powder I used on the first occasion. Which was very interesting.
Thank you for posting this wonderful recipe, I’m just about to prepare another batch.