As far as curry powders go, each varies depending on the region it comes from. Across South Asia, the combination of ingredients in a spice or masala mix will depend greatly on the local flavour profile.
Some tend to lean into heavier heat, where black pepper or chilli peppers find dominance. Others can favour sweeter or more aromatic notes from spices such as cinnamon or cardamom. This is one of the many reasons why curries vary so widely from one region to another.
In Sri Lanka alone, there are at least four types of curry powder commonly available: roasted, unroasted, black, and Jaffna curry powders.
The roasted variety is more pungent in flavour than the unroasted, while still milder than the Jaffna curry powder, which is known for its fiery quality. The black curry powder, meanwhile, is the most intense in flavour, thanks to its specific combination of ingredients and longer roasting time.
Roasted curry powder tends to be most used owing to its versatility across different dishes. The combination of ingredients can vary across households where recipes have been passed from one generation to the next; nevertheless, the base ingredients tend to include coriander seeds, cumin seeds, fennel seeds, cinnamon and black pepper.
Brought together, it’s a flavour that’s quite specific to this island paradise, one likely to transport you straight to its shores.
Here is a base recipe for a curry powder that can be used with mutton, fish, crab or prawns. Once you give it a go, you’ll discover what a difference it makes when you make it from scratch.
Ingredients
- 2 tbsps whole black peppercorns
- 8 whole dried red chillies
- 2 tbsps coriander seeds
- 4 tbsps cumin seeds
- 1 tbsp fennel seeds
- 3 sprigs curry leaves
- 5 pieces pandan leaves (each 5cm)
- 1 small cinnamon stick
Method
- Dry roast all the ingredients in a pan or a wok on a very low flame for about 6-8 minutes, stirring gently throughout. The spices should slowly gain a darker colour as they are roasted, but they should not burn or smoke at any point.
- The curry leaves and pandan leaves should also be completely dry before turning the fire off.
- Once everything is well roasted, allow it to cool completely.
- Finally, blitz the ingredients in a fine spice grinder until it resembles curry powder. Cook at once in a curry of your choice, or store in an airtight container for future use.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.