Roasted Sri Lankan Curry Powder | Jaffna Curry Powder | Kitchenstagram
Sri Lankan Roasted Curry Powder is a must-have for anyone who loves bold, spicy flavours in their cooking. This versatile blend of whole spices is an essential component of Sri Lankan cuisine, bringing depth and richness to variety of dishes. Traditionally, made at home, this curry powder can be used in everything from meat to seafood, vegetables, and even fruit curries.
while people once prepared fresh curry powder daily, many now make larger batches and store it in airtight containers for convenience. This roasted curry powder, with its robust flavour, is suitable for all types of Sri Lankan dishes, making it a kitchen staple. Its aroma and taste come from carefully selected whole spices that are dry roasted and ground into a fine powder, ensuring a fresh and long-lasting flavour.
Whether you are preparing a spicy meat dish or a flavourful vegetable curry, this all-in-one Sri Lankan curry powder enhances every recipe with its fragrant and adaptable nature. Making it at home is simple and rewarding, and by following the right proportions, you can prepare enough to last for multiple meals.
What is Curry Powder?
Curry powder is a versatile blend of ground spices, commonly used to add depth and flavour to a variety of dishes, from vegetables to meats. The composition of curry powder varieties significantly, depending on cultural and regional preferences. It can be mild or spicy, with a blend that includes anywhere from a few spices to over a dozen.
Curry powder traces its roots back to South Asia, particularly from the culinary traditions of India, Sri Lanka and Bangladesh. British colonizers adopted and modified these regional spice blends, giving rise to what is now known as curry powder. The term “curry” likely stems from the Tamil word “Kari”, which can mean “sauce” or “blackened”, possibly referring to the use of roasted spices or black pepper. Although curry powder is a Western adaptation, the original spice mixture were deeply rooted in the diverse, aromatic flavours of South Asian cuisine, representing a fusion of cultures through colonization.
In Sri Lanka, curry powder is available in two main forms- roasted and unroasted. The roasted version typically has a deeper, more intense flavour and is often used in meat-based dishes. In contrast, unroasted curry powder has a lighter taste, making it ideal for vegetarian preparations. Some recipes even combine both types to achieve a balanced flavour.
Curry powder can be customized, featuring a few simple spices or an elaborate mix of up to ten or more. The balance of heat and flavour can also vary, making these spice mixes suitable for a wide range of dishes from seafood to vegetables and meat-based curries.
Tips for making Jaffna curry Powder :
Always use the finest quality and organic spices when making Jaffna curry Powder for best result.
Always use heavy bottom pan like tawa, frying pan, wok etc., so that the spice doesn’t burn.
When roasting the spices, gently dry roast the spices over low heat, ensuring you stir constantly. A steady low heat allows the spices to warm gradually, releasing their full aroma without scorching.
Do not roast the spices over high heat, roasting on high heat can burn the spices within seconds, making the powder bitter.
For maintaining freshness of the masala storing in refrigerator is always better.
As the fresh curry powder has the most intense flavour, its best to prepare in small quantities.
Storage tips:
To keep curry powder fresh for longer, store it in airtight containers, protecting it from air and moisture that can cause spices to lose their flavour.
To preserve the freshness of the masala you can store in the refrigerator.
To prevent contamination, always use a dry spoon.
Although curry powder doesn’t expire, it can loose potency over time as the spices age. If the flavour starts to fade, simply use a little extra to restore its flavour.
Ingredients
100 gm Dry Red Chili
2 sprigs Curry Leaves
50 gm Coriander Seeds
15 gm Cumin Seeds
5 gm Fennel Seeds
5 gm Black peppercorn
12-14 nos. Green Cardamom
3 inch Cinnamon stick
6-8 nos. Clove
Mace a pinch
5 gm Fenugreek Seeds
1/2 tsp Turmeric Powder
Preparation
- Step 1: Heat a pan on medium-low flame and add the whole dried red chilies to the pan. Roast the dried red chilies under low heat for 4-5 minutes or until the chilies are crispy, dry and properly roasted, stir frequently to avoid burn. Keep aside.
- Step 2: Next, add curry leaves to the pan and dry roast the curry leaves for 2-3 minutes under low flame. Stir frequently so the curry leaves dry out evenly and don’t burn. Once done remove the dried curry leaves and keep aside.
- Step 3: Next, add coriander seeds, cumin seeds, fennel seeds, black peppercorn, green cardamom, cinnamon, cloves, a pinch of mace, fenugreek seeds, in the pan on low flame, stirring frequently and roast until they are crispy, dry and evenly roasted, just until they become fragrant. Turn off the flame.
- Step 4: Then transfer the spices in a separate plate so that the spices come to room temperature. Meanwhile add roasted red chili and curry leaf in a mixer grinder and grind into a coarse powder.
- Step 5: Then add the roasted spices in the mixer grinder and also add turmeric powder and grind the spices until you get a fine powder.
- Step 6: Store the Jaffna Curry powder in an air tight container. To preserve the freshness of the masala you can store in the refrigerator.
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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