Sri Lankan Basic Curry Powder (Thunapaha) recipe made with 3 whole spices (coriander, cumin, and fennel). If you love mild Sri Lankan curries, this is the curry powder to use.
Do You Love Mild Sri Lankan Curries?
The secret to a great Sri Lankan curry is in the Sri Lankan curry powders. To get the real flavor of Sri Lankan curries, I highly recommend you make curry powder yourself. Then you can whip up your own Sri Lankan curry in no time!
About Sri Lankan Curry Powder
Thunapaha (තුනපහ) or Thuna Paha (තුන පහ) is the generic term used in Sri Lanka for the curry powders (spice mixes) used in everyday cooking. As with many local dishes, there is no standard recipe or a set formula for making curry powders too.
So you’ll find many variations of Sri Lankan curry powder across the country. Each family has its own spice blends that are often personalized according to personal preferences and every household in Sri Lanka will claim that theirs are the best.
However, there are mainly three types of curry powders that are widely used in Sri Lanka, namely basic (Thunapaha), roasted (Badapu Thunapaha), and unroasted (Amu Thunapaha) that you can make using whole spices or ground spices.
What is Thunapaha
(Sri Lankan Basic Curry Powder)?
This basic Sri Lankan curry powder is locally known as just Thunapaha (or Thuna Paha), a mild spice mix and 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). You can make it either with pre-ground or whole spices.
It is mainly used in mild curries like vegetable curries, white egg curry, or white fish curry where you do not want the spices to be too strong.
About Basic Curry Powder Recipe
In this post, I’ll show you how to make Sri Lankan Basic Curry Powder with whole spices, you just need 3 spices; coriander, cumin, and fennel.
The best thing about this curry powder recipe is that it is homemade, fresh with the best flavor, with no coloring, or preservative and you can make it in less than 15 minutes.
If you love mild Sri Lankan curries, this is the curry powder to use. It is mainly used in curries like vegetable curries, white egg curry, or white fish curry where you do not want the spices to be too strong.
Sri Lankan Basic Curry Powder Recipe
Made With Ground Spices
I highly recommend using whole spices and grinding them yourself to get the best flavor. But if you don’t have a grinder, or if you don’t want to take the trouble to grind spices, you can also use store-bought ground spices to make basic curry powder for the convenience factor.
Sri Lankan Basic Curry Powder (Thunapaha)-made with ground spices
More Sri Lankan Curry Powder Recipes
Sri Lankan Unroasted Curry Powder-made with ground 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 (such as turmeric, cinnamon, and fenugreek) and herbs (dried curry leaves) other than these 3 main spices.
Do you love Sri Lankan mild curries?
If you love mild Sri Lankan curries, this is the curry powder to use. You will surely love the aroma and mild flavor of lightly roasted spices that add to your curries.
For making Sri Lankan-style milder curries, I usually use a cinnamon stick, roasted fenugreek seeds, turmeric powder, fresh curry leaves, and pandan leaf separately with this basic 3-spice curry powder.
How about making Sri Lankan White Egg Curry with this 3-spice Curry Powder? Sri Lankan White Egg Curry (Biththara Kirata)
How about making Sri Lankan Red Lenti Curry with this 3-spice Curry Powder? Sri Lankan Red Lentil Curry (Parippu Kirata)
Click Here for More Sri Lankan Recipes!
Useful Info +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 OR you can also use 10 tbsp of coriander seeds, 5 tbsp of cumin seeds, and 2.5 tbsp of fennel seeds
NOTE: I have also made this curry powder with a ratio of 10: 5: 1 and you will also find recipes with a ratio of 10: 5: 5, or else.
when you only need a small amount of curry powder
Unlike Sri Lankan families who make curry every day, people who want to make Sri Lankan curry once in a while should try making just a little. In that case, make it with the following 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
Even if it is called unroasted curry powder, I prefer to roast the spices lightly before grinding them. This light roasting enhances the flavor as well as prolongs the shelf life of the curry powder by removing the moisture contained in the spices. However, make sure to use the lowest heat possible and not let the spices change their color. That’s the secret of making aromatic and flavorful unroasted curry powder. Note: Some may use only sun-dried spices without roasting them.
Grinding Spices
You need to grind the spices into a powder. You can use a mortar and pestle to grind the spices manually or use an electric spice grinder (or maybe a coffee grinder) to make it easier.
Sieving (if needed)
After you’ve ground them you can give them a quick sieving to get the fine powder if you want a 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 that maintains a cool temperature and is protected from direct sunlight and moisture.
Curry powder keeps well in an airtight glass container for about 6 months, though the fresher the better as the ground spices will gradually lose their flavor over time.
A Glass Container is Better
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 as long as the glass container has an air-tight lid that is securely sealed.
Since glass is not porous, it is a good option for storing spices when compared to plastic containers as plastic is porous and allows air to leak into the container. And you can easily identify the contents in the glass container as it is transparent.
Sri Lankan Basic curry powder (Tunapaha) 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 maintain flavor and shelf life.
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Sri Lankan Basic Curry Powder (Thunapaha) 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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