Homemade Sri Lankan Roasted Curry Powder

This is the secret ingredient behind so many recipes on this site. Sri Lankan roasted (dark) curry powder is different from the golden Indian-style blends: the whole spices are dry-roasted until deep brown before grinding, which gives them a nutty, smoky depth that defines the flavour of a Sri Lankan curry. Making your own takes twenty minutes, costs a fraction of the jarred stuff, and tastes incomparably better.

Make a batch, keep it in an airtight jar, and use it in the chicken curry, egg curry and beyond.

Ingredients

• 4 tbsp coriander seeds
• 2 tbsp cumin seeds
• 1 tbsp fennel seeds
• 1 tsp fenugreek seeds
• 1 tbsp raw rice (helps the grind and adds body)
• 1 sprig curry leaves
• 1 piece pandan leaf (rampe), torn, optional
• 1 cinnamon stick, broken up
• 1 tsp whole cloves
• 1 tsp green cardamom pods
• 1 tsp black peppercorns
• 2 dried red chillies, optional (for a hint of heat)

Method

1. Heat a dry, heavy frying pan over medium-low heat. Add the coriander, cumin, fennel, fenugreek and rice.
2. Dry-roast, stirring almost constantly, for 5–7 minutes. The spices will darken to a deep brown and smell toasty and nutty. Don't rush the heat — you want dark, not burnt.
3. Add the curry leaves, pandan, cinnamon, cloves, cardamom, peppercorns and dried chillies. Roast for another 3–4 minutes until the curry leaves are crisp and everything is fragrant.
4. Tip the spices onto a plate and let them cool completely — this is important, as warm spices grind poorly and can clump.
5. Grind the cooled spices to a fine powder in a spice grinder or a clean coffee grinder, in batches if needed. Crack the cardamom pods and grind the seeds too.
6. Store in an airtight jar away from light. It keeps its punch for about 2–3 months.