I’ll never buy bottled curry powder again.
Sri Lankan cuisine is under the radar in the U.S. and it’s a shame. I’ve been lucky to taste so many Sri Lankan dishes with Nishan’s family and these days, I’m learning to cook it myself. It’s fiery, vibrant, and the flavors are an amalgamation of Sri Lanka’s history. The rice and curry spreads vary with Tamil dishes, Sinhalese dishes, Muslim dishes, Dutch and British-influenced dishes, and rice and coconut factor into nearly every meal. I could go on forever, but Serious Eats has already written a terrific primer on the cuisine.
The base to many of the curries I’ve been cooking is this roasted curry powder. In practice, it’s usually supplemented with large doses of chili powder and fresh chiles. This curry powder should keep indefinitely in the fridge, but I wouldn’t know. A batch rarely lasts long in our household.
1 tablespoon uncooked basmati rice
4 tablespoons coriander seeds
2 tablespoons cumin seeds
2 tablespoons fennel seeds
1 piece cinnamon stick
1/2 teaspoon fenugreek seeds
1 teaspoon black peppercorns
1 teaspoon black mustard seeds
1 teaspoon turmeric powder
5 cardamom pods, shelled
2 springs curry leaves
1. Toast each ingredient on a saucepan separately over medium heat, stirring often, until fragrant and lightly browned. Remove from heat, cool, and grind in a coffee grinder. Store in a glass jar in the refrigerator.