Easy Curry Powder (Sri Lankan Curry powder)
User Reviews
5
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Prep Time
20 mins
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Cook Time
5 mins
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Total Time
25 mins
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Servings
16 servings
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Calories
25 kcal
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Course
Condiments
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Cuisine
Sri Lankan
Easy Curry Powder (Sri Lankan Curry powder)
Description
The Easy Curry Powder recipe from Sri Lanka calls for a mix of whole spices including coriander seeds, cumin seeds, black peppercorns, cardamom seeds removed from green pods, fennel seeds, clove, optional black mustard seeds, and curry leaves that may be dried or toasted fresh ones. The process starts with toasting basmati rice in a dry pan until lightly browned and aromatic, which adds body and texture to the blend.
Once the rice has toasted, the remaining spices are added and the mixture is roasted further while continuously moving it in the pan to prevent burning and ensure even toasting. This roasting releases essential oils, heightening the flavors. After cooling, the spices are ground finely to create the powder.
This curry powder lends complexity with a balance of warm, peppery, sweet, and pungent notes typical of Sri Lankan cuisine. It can be stored but is best made fresh in small batches to preserve fragrance and avoid bitterness from over-toasting. Adjustments can be made by omitting or reducing cloves and mustard seeds for milder flavor. The powder is suitable for use in curries, stews, rice dishes, and marinades.
Ingredients
- 30 g coriander seeds 4 - 5 tbsp
- 30 g cumin seeds 3 tbsp
- 20 g black peppercorns 2 tbsp
- 20 g basmati rice 1.5 - 2 tbsp
- 5 g cardamom seeds from about 20 - 30 green cardamom pods. Reduce by half for a more subtle cardamom flavor, green
- 6 g fennel seeds about 2 tsp
- 4 g clove about 20 - 30 cloves. Leave out if you don't like cloves or reduce to 10- 15 for a more subtle clove flavor, whole
- 4 g black mustard seeds optional, about 1 tsp
- 16 leaves curry leaves optional, you can use either dried or fresh leaves
Instructions
- Remove the seeds from the cardamom pods and discard the husks.
- Optional (if using fresh curry leaves) - Heat a skillet over medium low heat. When the pan is hot, add fresh curry leaves to dry them out on low heat. Keep moving the leaves around in the skillet so that they dry out evenly, and don't burn. Skip this step if you're not using curry leaves OR if you're using dried curry leaves. Remove the dried leaves and set aside.
- Place the rice in a dry non-stick pan. Heat over medium heat until the rice starts to turn light brown in color.
- Add the rest of the spices and the cardamom seeds to the rice, and pan roast for a further 2 - 4 minutes until the spices start to brown, toast, and become aromatic. The time will vary depending on the heat of your stove and the amount of spices in your skillet.
- Keep moving the spices around to prevent them from burning. I like to shake the pan to keep the spices moving, and doing this off heat from time to time will also help to evenly toast the spices. Make sure not to burn the spices, as this will result in a bitter curry powder.
- Remove from the heat and place all the toasted spices in a plate or bowl for the spices to cool down.
- Add the dried curry leaves to the spices and mix once or twice to allow the spices to cool down faster.
- Once the spices cool down, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder (in batches if needed), and mix well. Store in an airtight container.
- Use as needed.
Notes
- This recipe yields toasted curry powder, which has deeper flavor than an unroasted blend made by simply grinding raw spices.
- Adjust spices like cloves or mustard seeds according to preference; they can be reduced or omitted.
- Store small batches to maintain freshness and avoid bitterness from burnt spices.
- Use whole spices for grinding to maximize flavor freshness, and grind only when needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 25 kcal
% Daily Value*
| Serving | 1tbsp | |
| Calories | 25kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.1g | 1% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.001g | 0% |
| Sodium | 5mg | 0% |
| Potassium | 86mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.1g | 0% |
| Vitamin A | 107IU | 2% |
| Vitamin C | 41mg | 46% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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