This Sri Lankan Basic Curry Powder (Thunapaha) is made with 3 whole spices (coriander, cumin, and fennel). I highly recommend using whole spices and grinding them yourself to make curry powders with the best flavor and aroma. This is the curry powder to use if you love mild Sri Lankan curries.
Sri Lankan Basic Curry Powder
(Thunapaha Made With Whole Spices)
Do You Love Sri Lankan Curries? The secret to awesome Sri Lankan curries is in the Sri Lankan curry powders. I highly recommend you make curry powders yourself to get the real flavor of Sri Lankan curries. Once you made them, you can prepare all your favorite Sri Lankan-style curries in no time!
Curry powders are one of the household staples in Sri Lanka. But, as with many other local dishes, there is no standard recipe for making Sri Lankan curry powders. Each family has its own spice blends that are often personalized according to their preferences. Every household in Sri Lanka will claim that theirs is the best.
In this post, I’ll show you how to make Sri Lankan Basic Curry Powder with whole spices. You only need 3 whole spices: coriander, cumin, and fennel. I highly recommend using whole spices and grinding them yourself to make curry powders with the best flavor and aroma.
The best thing about this curry powder recipe is that it is homemade. It is fresh and has no coloring or preservatives. You can make it in less than 15 minutes.
You can also make it with ground spices. Click here Sri Lankan Basic Curry Powder (Thunapaha Made With Ground Spices)
It is a mild spice mix. So it is mainly used in mild Sri Lankan curries like vegetable curries, white egg curry, or white fish curry. Because you do not want the spices to be too strong when you make mild curries.
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What is Thunapaha
(Sri Lankan Basic Curry Powder)?
Thunapaha (තුනපහ) or Thuna Paha (තුන පහ) is the generic term used in Sri Lanka for the curry powders or spice mixes.
This basic Sri Lankan curry powder is also called Thunapaha (or Thuna Paha). It is one of the staple curry powders in Sinhalese households in Sri Lanka.
Thunapaha = Curry Powder
It is also known as 3-spice curry powder as it is made with 3 spices (Coriander, Cumin, and Fennel). Some Sri Lankan Basic Curry Powder recipes call for more spices like turmeric other than these 3 main spices.
You can make it either with ground spices or whole spices.
Here is a recipe for making Basic Curry Powder with Ground Spices
More About Sri Lankan Curry Powder
Thunapaha (තුනපහ) or Thuna Paha (තුන පහ) refers to the curry powders (spice mixes) used in everyday cooking. You can make these spice mixes using whole spices or ground spices.
There are mainly three types of curry powders that are widely used in Sri Lanka. But, you’ll also find some other variations of curry powders across the country.
- Basic Spice Mix (Thunapaha)
- Roasted Spice Mix (Badapu Thunapaha)
- Unroasted Spice Mix (Amu Thunapaha)
More Sri Lankan Curry Powder
Recipes to Try!!
Unroasted Curry Powder recipe Made with Ground Spices
Sri Lankan Unroasted Curry Powder (Amu Thunapaha)-made with ground spices
Roasted Curry Powder Recipe Made with Whole Spices
Sri Lankan Roasted Curry Powder-made with whole spices
Ingredients
You need only 3 whole spices to make this mild spice mix.
- Coriander Powder
- Cumin Powder
- Fennel Powder
Note; Some Sri Lankan Basic Curry Powder recipes call for more spices. These include turmeric, cinnamon, and fenugreek. They also include herbs like dried curry leaves other than these 3 main spices.
Useful Tips
The Ratio of Ingredients
In this recipe, I used 10 parts of coriander, 5 parts of cumin, and 2.5 parts of fennel. That means 100g Coriander seeds, 50g Cumin seeds, and 25g Fennel seeds.
You can also use 10 tbsp of coriander seeds, 5 tbsp of cumin seeds, and 2.5 tbsp of fennel seeds. I have also made this curry powder with a ratio of 10: 5: 1. You will also find recipes with a ratio of 10: 5: 5 or else.
when you only need a small amount of curry powder
Sri Lankan families make curry every day. But, people who want to make Sri Lankan curry once in a while should try making just a little. In that case, make it with this ratio; 4 tbsp of coriander seeds, 2 tbsp of cumin seeds, and 1 tbsp of fennel seeds
Use Whole Spices
Use whole spices and grind them yourself for the freshest homemade curry powder. Whole spices contain more oils than ground spices, giving them a much stronger, richer flavor. especially compared to ground spices that are starting to get a bit old in the pantry.
Wash and Dry
Make sure to wash and dry the ingredients before use. Sun drying is preferable.
Light Roasting
I prefer to roast the spices lightly before grinding them. This light roasting enhances the flavor. It also prolongs the shelf life of the curry powder by removing the moisture contained in the spices. Make sure to use the lowest heat possible and not let the spices change their color.
Grinding Spices
You need to grind the spices into a powder. You can use a mortar and pestle to grind the spices manually. Alternatively, you can use an electric spice grinder. A coffee grinder can also make it easier.
Sieving (if needed)
After you’ve ground them, you can give them a quick sieving to get fine powder. Even if it is a bit coarse, that is just fine.
How to Store
Store the curry powder in airtight containers preferably glass containers. The best place to keep your spices is in a pantry or cabinet, in a cool place. It should also be protected from direct sunlight and moisture. It keeps well in an airtight glass container for about 6 months. The fresher the better. The ground spices will gradually lose their flavor over time.
A Glass Container is Better for Storing Spices!
You can keep your whole spices, ground spices, and curry powders fresh longer by storing them in glass containers. The glass container must have an air-tight lid. The lid should be securely sealed. You can easily find the contents in the glass container as it is transparent. Since glass is not porous, it is a good choice for storing spices. Plastic is porous and allows air to leak into the container.
Try these Sri Lankan curries!
How about making Sri Lankan curries with this 3-spice Curry Powder? For making Sri Lankan-style milder curries, I use this basic 3-spice curry powder. Additionally, I use a cinnamon stick, turmeric powder, and roasted Fenugreek seeds.
Sri Lankan White Egg Curry (Biththara Kirata)
Sri Lankan Red Lentil Curry (Parippu Kirata)
Click Here for More Sri Lankan Recipes!
Sri Lankan Basic curry powder (Tunapaha made With Whole Spices) Step-by-Step recipe
Prep Time 15 minutes
Ingredients
- 100 g coriander seeds
- 50 g cumin seeds
- 25 g fennel seeds
NOTE: If you only need a small amount of curry powder you can use 4 tbsp of coriander seeds, 2 tbsp of cumin seeds, and 1 tbsp of fennel seeds
Instruction
Gather the ingredients.
First, lightly roast the spices. Heat a pan over low heat, add coriander, dry roast for about 1 minute, and then turn the heat off.
Add cumin and then fennel and stir just long enough to release their fragrance and remove any moisture.
Remove them from the pan and set them aside to cool.
Grind into a powder.
Sieve to get the fine powder if desired.
How to Store
Allow it to cool down completely before storing it in an airtight container. Store it in a cool, dark place to keep flavor and shelf life.
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Sri Lankan Basic Curry Powder (Thunapaha Made With Whole Spices)
Ingredients
- 100 g coriander seeds
- 50 g cumin seeds
- 10 g fennel seeds
Instructions
- First, lightly roast the spices. Heat a pan over low heat, add coriander, dry roast for about 1 minute, and then turn the heat off. Add cumin and fennel and stir all together just long enough to release their fragrance and remove any moisture.
- Remove them from the pan and set them aside to cool.
- Grind it well. Sieve to get the fine powder if desired.
- Let cool and store in an airtight container.
Notes
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