Sri Lankan Curry Powder
Ingredients
- 1/2 cup coriander seeds
- 1/2 cup cumin seeds
- 1/4 cup fennel seeds
- 2 Tbsp black peppercorns
- 5-10 curry leaves (optional)
- 2 dried red chilies, finely crushed
- 1/2 Tbsp fenugreek seeds
- 3 cloves
- 2 green cardamom pods
- 1 (3-inch) cinnamon stick
- 1 star anise pod
- 1/2 Tbsp black mustard seeds
- 1/4 tsp freshly grated nutmeg
Instructions
- Dry roast spices separately until fragrant and lightly smoking. Let cool completely.
- In oil, fry curry leaves for 2-3 minutes if using.
- Combine all roasted spices. Add mustard seeds and nutmeg.
- Grind mixture into a fine powder using spice grinder or blender.
- Transfer to an airtight container. Store in cool, dry place up to 6 months.
- Use 2-3 Tbsp per recipe to season curries, meats, soups and more.