5.0 from 9 votes
Sri Lankan Curry Powder
A complex blend of toasted whole spices bring all the flavour and aroma associated with the intoxicating cuisine of Sri Lanka. Learn how easy it is to make your own fragrant Sri Lankan curry powder at home.
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 4 servings
Calories: 112 kcal
Course:
Condiments
Cuisine:
Sri Lankan
Ingredients
- 1 cinnamon stick (about 5-inches)
- 6 dried Kashmiri chillies
- 1 tbsp basmati rice
- 4 tbsp coriander seeds
- 15 cloves
- 2 tbsp desiccated coconut
- 3 tbsp cumin seeds
- 1 tbsp fennel seeds
- 2 tsp fenugreek seeds
- 2 tbsp black peppercorns
- 1 tbsp whole cardamom pods
- 1 tbsp black mustard seeds
- 1 tbsp kasoori methi (dried fenugreek leaves)
Instructions
- Measure out all the ingredients first as we'll be adding all to a hot pan at the same time.
- In a dry pan over a medium/high heat, add the cinnamon and chillies and stir around the pan. The chillies may puff up a little as they toast. Toast for 1 minute.
- Add the rest of the ingredients to the pan and stir to combine. After a while they'll start to dance around the pan. Let them toast for 1 minute then turn off the heat and tip the spices into a bowl. Let them cool slightly for a few minutes.
- Using a spice/coffee grinder, grind the spices in batches into a fine powder. Complete with all the toasted spices.
- Let it cool completely and then tip into a jar or sealable container.
Cup of Yum
Notes
- Storage
- Use this curry powder wherever a Sri Lankan curry recipe asks for 'curry powder'.
- Generally speaking, you can also replace the total amount of ground spices in any Sri Lankan (or South Indian) curry recipe for the same amount of this curry powder.
- Make your curry hotter by either replacing Kashmiri chillies for a hotter dried chilli, or by stirring in a hot curry powder or cayenne pepper to the finished blended curry.
- This curry powder should be stored in a cool, dark cupboard in an airtight container. It will be at its best for up to 6 months. This recipe will yield at least 4 curries.
Nutrition Information
Calories
112kcal
(6%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.003g
Sodium
18mg
(1%)
Potassium
331mg
(9%)
Fiber
7g
(28%)
Sugar
1g
(2%)
Vitamin A
291IU
(6%)
Vitamin C
3mg
(3%)
Calcium
150mg
(15%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 112
% Daily Value*
| Calories | 112kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.003g | 0% |
| Sodium | 18mg | 1% |
| Potassium | 331mg | 7% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 150mg | 15% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.