Sri Lankan roasted curry powder is an essential spice blend to make Sri Lankan curries. Sri Lanka also known as the Spice Island is famous for its curries. As every family likely has their own spice blend that they use for various curries, most will have the same basic flavors of Sri Lanka. Feel free when you make your roasted Sri Lankan roasted curry powder to adjust to your liking. This is the one I used to make the Sri Lankan Prawn curry for our International Cuisine meal.
This spice blend is roasted and then ground together. You can use a spice grinder or do it the right way with a granite mortar and pestle called gal wangediya in Sri Lanka.
Other spices that you may want to include in your spice blend include star anise, nutmeg, fenugreek, cinnamon, mace and ginger to simply name a few. All these spices are used regularly in Sri Lankan cuisine.
Sri Lanka is a tropical Island paradise that was a stop on the historic Oceanic Silk Road. Sri Lanka brought the world cinnamon and black pepper two indigenous spices found on the island.
Did you know that Sri Lanka is one of the world's largest exporters of tea and cinnamon? If you would like to learn more about this beautiful Island nation be sure to check out "Our Journey to Sri Lanka". There you will get authentic Sri Lankan recipes like pol sambal and much more.
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Sri Lankan Roasted Curry Powder
- 4 Tbsp coriander seeds
- 3 Tbsp cumin seeds
- 2 Tbsp black peppercorns
- 2 Tbsp basmati rice
- 1 Tbsp black mustard seeds
- 3 tsp whole cloves
- 2 tsp green cardamom seeds
- 1 tsp fennel seeds
- Place the rice in a non-stick pan.
- Heat over medium heat until the rice starts to turn light brown.
- Add the rest of the spices and roast for few more minutes until the spices start to become aromatic. Keep moving the pan to prevent the spices from burning.
- Remove from the heat and let the spices cool down.
- Once cool, use a spice grinder (or a mortar and pestle) to grind the spice mix into a powder.
- Store in an air tight container.