Sri Lankan Roasted Curry Powder Recipe
The secret to a great Sri Lankan curry is in the mix of Sri Lankan herbs and spices. Here is a tried & tested recipe with useful tips for making Sri Lankan Roasted Curry Powder (Badapu Thunapaha බැදපු තුනපහ).
Servings: 10 or more curries
Ingredients
- 60 g coriander seeds 10 tbsp
- 30 g cumin seeds 3 tbsp
- 10 g fennel seeds 2 tbsp
- 15 g Thai white rice 1 tbsp
- 5 g dried chilies
- 4 g fenugreek seeds 1 tbsp
- 4 g black mustard seeds 1 tbsp
- 3 g black peppercorns 1 tbsp
- 2 g cardamom pods 1 tbsp
- 2 g curry leaves 1 tbsp
- 1 g cloves 1/2 tbsp
- 1 g cinnamon stick, broken 1 tbsp
- 1 g turmeric powder 1/2 tbsp
Instructions
- Dry roast the ingredients (except turmeric) individually and carefully. Keep them moving by stirring with a wooden spoon or shaking the pan as it helps prevent burning and will evenly toast them.
- Allow the dry roasted spices to cool slightly before placing them into a spice grinder.
- Grind into a powder using either a mortar with a pestle or a spice grinder.
- Sieve into a fine powder, if desired.
- Add turmeric powder and mix well.
- Store in a tight container.