Sri Lankan Curry Powder Spice Mix Blend

Sri Lankan Curry Powder

Making spice blends – my favourite part of the process. I freshly toast and grind all of my own spice blends and wouldn’t have it any other way. Other than a much deeper, better flavour, the process soothes my mind.

I’m a serial over-thinker, my brain mulling over at least 28 gazillion things at any given time. But when spices hit a hot pan, they get needy (think Mariah Carey needy.) They require you to stop everything you’re doing to just watch, smell and listen. I can smell a perfectly toasted cumin seed, see the colour change in a golden fenugreek seed and hear the way a mustard seed pops when it gets hot…My kind of meditation.

Sri Lankan Curry Powder is super fragrant and redolent of warm, tropical beaches.

Sri Lankan Curry Powder

Sri Lankan Curry Powder

5 from 1 vote
Course: Herbs & SpicesCuisine: Sri LankanDifficulty: Easy


Prep time


Cooking time



Sri Lankan Curry Powder is super fragrant, robust and redolent of warm, tropical beaches.


  • 1 tbsp basmati or jasmine rice

  • 2 tsp coriander seeds

  • 1 tsp cumin seeds

  • 1 star anise

  • 1 cinnamon stick, broken

  • 6 cloves

  • 2 green cardamom or 1 black cardamom pod

  • 1 tsp black peppercorns

  • 1 tsp fennel seeds

  • 1 tsp fenugreek seeds

  • 1 tsp nigella seeds

  • 5 small dried red chillies


  • Add the rice to a dry pan and toast until the grains just begin to change colour. Add the remaining spices to the pan and toast until browned and aromatic. This will take around 2-4 minutes. Keep moving the spices and adjusting the flame so that the spices do not catch, burn and become butter.
  • ;eave to cool before grinding everything to a fine powder in either a spice grinder or by hand in pestle and mortar.
  • Best used immediately or stored in an airtight container for a few weeks before using.

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