Curry powder ( Sri Lankan | Thunapaha)

Serving size: approximately 250g
Prep time : 10 min

INGREDIENTS

This is the curry powder recipe my mom used ever since I can remember. She is such a great cook. I remember the aroma which comes when roasting these spices  and making curry powder from scratch ,its such a beautiful memory to me.

Nothing can beat a freshly made curry powder in a Sri Lankan dish.

So, I got a hold of this recipe from her and started making that at home. You can make a bigger quantity and keep it in an air tight container for months ! or make a smaller quantity for your needs. This recipe will make about 250g worth of curry powder.

• Corriander ( not leaves but seeds) -100 g

• Cumin seeds -50g

• Fennel seeds -25g

• Mustard seeds -10g

• fenugreek seeds -10g

• Cinnamon -10g

• Cardmoms -10g

• Cloves -10g

• Curry leaves ( Fresh) -10g

METHOD

• In a skillet over medium heat, slightly roast all the ingredients to your desire (When its more roasted it works well for meat curries, When is less roasted or raw its best for vegetable curries)

• After roasting it to your liking, slowly pour the roasted spices into a high-speed blender and blend until it forms a curry powder texture.

• You can sieve through a strainer if you feel there are chunks of spices left.

• Make sure to store in a glass airtight container and leave it outside for as long as 3 months.

• If you take out a small portion and leave it in another airtight glass container so you can use daily, then you don’t have to open the main jar every day, so the freshness can last for a longer time.