Ingredients for Sri Lankan Curry Powder
- Coriander Seed
- Cumin Seed
- Anise Seed
- Cinnamon Sticks
- Whole Cloves
- Cardamom Seeds
- Curry Leaves
- Ramps
- Black Peppercorns
- Mustard Seeds
- Fenugreek Seeds
- Raw Rice
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How to Make Sri Lankan Curry Powder
- Heat a dry frying pan over low heat.
- Separately roast the following spices until light to medium brown, stirring constantly to prevent burning: 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp anise seeds, 1/2 cup raw rice.
- Once the rice is a fairly light brown color (do not burn), remove from heat and let cool slightly.
- Combine all roasted spices and rice in a spice grinder or food processor. Grind to a fine powder.
- Transfer the curry powder to an airtight container and store in a cool, dark place.
- Use 1 tablespoon of curry powder per 1 pound of meat or fish. For vegetable curries, use only about 1/2 teaspoon.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
5g
Fat
12g
Carbs
50g
