Why make your own curry powder instead of buying a jar?

Homemade curry powder tastes far better because roasting and grinding whole spices fresh releases oils and aromas that fade quickly once a spice is ground and sitting on a shelf. A jar bought months ago has usually lost most of its punch. A fresh batch fills the kitchen with aroma and makes every curry taste brighter and deeper. It also takes only about fifteen minutes and lets you control the roast level and chilli heat.

How do I roast the spices for curry powder?

Dry-roast the whole seeds in a heavy pan over low to medium heat, stirring constantly, until they turn a shade or two darker and smell toasty. Roast each spice separately or in groups by size, since small seeds like cumin colour much faster than larger coriander seeds. Take the pan off the heat the moment the aroma turns rich and nutty. If the spices start to smoke heavily or smell sharp, they have burnt and will make the powder bitter.

What is the difference between roasted and unroasted Sri Lankan curry powder?

Roasted (dark) curry powder gets dry-roasted before grinding, so it tastes deep, smoky, and savoury. Unroasted (raw) curry powder is ground from untoasted spices, so it's lighter, brighter, and more aromatic. I reach for roasted blends in meat and fish curries where I want richness and colour. Unroasted blends suit vegetable, lentil, and white curries where the spices should stay fresh and delicate. Plenty of cooks keep both jars on hand.

How long does homemade curry powder last?

Homemade curry powder stays at full strength for about two months in an airtight jar, kept away from heat and light. After that it's still usable but noticeably fading, so I'd make small fresh batches often rather than one big batch. If it smells flat or dusty instead of fragrant, it has passed its best and should be replaced.

Can I use pre-ground spices instead of whole seeds?

You can use pre-ground spices in a pinch, but you can't roast them the same way and the flavour is noticeably weaker. Whole seeds, roasted and then ground, release far more aroma and oil, and that's the whole point of a fresh blend. If you only have ground spices, toast them very briefly and gently in a dry pan, watching closely because they scorch in seconds.

What are the most common mistakes when making curry powder?

The most common mistakes are burning the spices, roasting everything together, and grinding too coarsely. Burnt spices turn the whole batch bitter, so keep the heat low and stir without stopping. Roasting all the seeds at once means the small ones scorch before the large ones colour, so group them by size. Grinding coarsely leaves gritty bits that don't release flavour, so aim for a fine, even powder and store it the moment it cools.

How much curry powder should I use in a curry?

Start with about one to two teaspoons of roasted curry powder per serving and adjust to taste, because blends vary in strength and freshness. A fresh, well-roasted batch is potent, so it's easy to overdo it. Add the powder early so it cooks into the oil and base, which mellows any raw edge and lets the flavours bloom instead of tasting dusty.

Is Sri Lankan curry powder spicy?

Sri Lankan curry powder is not necessarily spicy, because heat comes from chilli, and you control that. The base blend of coriander, cumin, and fennel is aromatic rather than hot, so you can make a mild powder by adding little or no dried chilli. For more heat, add dried red chillies to the roast or stir in chilli powder separately when cooking, which gives you full control over each dish.

Can I make curry powder without roasting the spices?

Yes, you can make an unroasted curry powder by simply grinding the whole spices raw, which gives a lighter, fresher flavour that suits vegetable and lentil dishes. It's also the quickest option when you don't have time to roast. Just remember it won't have the deep, smoky character of a roasted blend, so treat it as a different powder rather than a substitute for the dark, roasted one in rich meat and fish curries.

Spices

How to Make Sri Lankan Curry Powder

If you do one thing to cook better Sri Lankan food, make your own roasted curry powder. It takes fifteen minutes, fills the kitchen with an incredible smell, and beats anything in a jar. Here's exactly how.

Spices7 min read

A Basic Roasted (Dark) Blend

A reliable home blend: 4 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tbsp fennel seeds, 1 tsp black peppercorns, a 5 cm cinnamon stick, 6 cardamom pods, 6 cloves, a sprig of curry leaves and a few dried red chillies.

These proportions make enough for several curries and keep for a couple of months. Scale up once you're confident.

The Roasting Method

Dry-toast the coriander, cumin and fennel in a heavy pan over medium heat, stirring constantly, until deep golden-brown and fragrant, about 5-8 minutes. Add the smaller spices and curry leaves for the last minute or two.

Watch closely: you want a deep toasty brown, not black. The moment they smell nutty and start to darken, take them off the heat. Residual heat will keep cooking them.

Grinding and Storing

Cool the spices completely, then grind to a fine powder in a spice grinder. Cooling first prevents clumping and keeps the powder dry so it stores well.

Keep it airtight in a jar away from light and heat. Make small batches often rather than one big one. Freshly roasted powder is the whole point.

Roasted vs Unroasted, When to Use Which

Use this roasted blend for chicken, beef, lamb and fish curries, anything that wants colour and depth. For a milder, lighter unroasted powder (for cashew or white vegetable curries), simply skip the roasting and add a little extra turmeric.

Both start from the same spices. Roasting is the only difference, and it changes everything.

Shortcuts When You Can't Roast

No time? Buy a Sri Lankan brand of roasted curry powder (MD, Larich) from a Tamil grocer or online. Avoid generic 'curry powder', which is milder, yellower and tastes quite different.

In a real pinch, dry-toast a good garam masala with extra ground coriander for a passable stand-in.

Learn more:a guide to Sri Lankan spicescurry leaves and what to use insteadour roasted curry powder, if you would rather not grind itthe unroasted blend for vegetable curriesthe curry powder cheat sheet

Recipes to Try Next

Put this guide into practice with these authentic Sri Lankan recipes.

Kukul Mas Curry

Sri Lankan Chicken Curry

4.9(38 reviews)

Kukul mas curry. Sri Lankan chicken curry. Call it what you like. It is the same pot either way. Chicken simmered in roasted curry powder, curry leaves and coconut milk, until the gravy turns dark and the whole kitchen smells of it. Some menus write it kukulmas. Some write Ceylon chicken curry. At home it is just chicken curry. This is the one that turns plain chicken thighs into something toasty and deep, and it is a weeknight dish, honestly. No special kit. Nothing hard to find, once a jar of roasted curry powder is in the cupboard.

55 minsServes 4BeginnerMedium

Substitutes includedChicken

Malu Curry

Sri Lankan Fish Curry

4.8(19 reviews)

This is malu curry, and malu simply means fish. Firm white fish simmered in a roasted-spice and coconut gravy, soured with goraka (Malabar tamarind) rather than lime, so the tang comes out dark and deep, not bright and fruity. Pick a firm fish and the chunks stay meaty and hold together in a gravy that clings to every last piece.

45 minsServes 4MediumMedium

Substitutes includedSeafood

Isso Curry

Sri Lankan Prawn Curry

4.7(11 reviews)

Isso curry, as Sri Lankans call it, is plump prawns simmered in a quick coconut gravy that leans on roasted curry powder and curry leaves. Prawns cook in minutes, you see, so the whole trick is to build the base properly first and only then slip the prawns in at the very end, so they stay sweet and soft instead of turning to rubber. It is rich without being heavy, and it is on the table in about twenty minutes.

35 minsServes 4BeginnerMedium

Substitutes includedSeafood

Jaffna crab curry with whole crab pieces in a dark fiery coconut gravy served with string hoppers

Kakuluwo Curry

Sri Lankan Crab Curry

Sri Lankan crab curry, known as kakuluwo curry, is whole mud crab cooked in a rich, dark and properly fiery coconut gravy built on dark-roasted Jaffna curry powder and soured with goraka or tamarind. It's the legendary Jaffna crab curry, the one people drive across the island for. Messy, intense, and meant to be eaten with your hands, cracking the shells and sucking every last drop of gravy from the claws. Use whole crab so the shells flavour the gravy, and serve it with string hoppers, rice or bread to mop up the sauce.

65 minsServes 4AdvancedAuthentic Hot

Substitutes includedSeafood

Cadju Curry

Sri Lankan Cashew Curry

4.8(8 reviews)

Sri Lankan cashew curry, known locally as kaju maluwa or cadju curry, is whole raw cashews simmered until soft and buttery in a mild, golden coconut gravy scented with curry leaves, pandan and cinnamon. Soft and almost custardy, lightly spiced and naturally vegan, it's a celebration favourite, often flecked with green peas for colour. A handful of nuts turns into something rich and mellow, and it's genuinely easy to make.

40 minsServes 4BeginnerMild

Substitutes includedVegetarian

Sri Lankan kadala curry with tender chickpeas in a golden coconut milk gravy

Konda Kadala Curry

Sri Lankan Chickpea Curry

Sri Lankan chickpea curry, kadala curry, is tender chickpeas simmered in a golden, spiced coconut milk gravy with onion, garlic, ginger, curry leaves and roasted curry powder. You'll also hear it called konda kadala curry. It's the saucy cousin of dry tempered kadala. That one is dry and finished with grated coconut, while this one gets loosened with thin coconut milk and finished with thick coconut milk into a mild, rich gravy. It uses everyday pantry spices and either a tin of chickpeas or a pot of soaked dried ones. Spoon it over rice, string hoppers, pittu or roti.

55 minsServes 4BeginnerMedium

Substitutes includedVegetarian

Frequently Asked Questions

Sri Lankan curry powder is a freshly roasted blend of whole spices, most often coriander, cumin and fennel, sometimes with fenugreek, cinnamon, cloves, cardamom, curry leaves and dried chilli. The defining feature is that the seeds are dry-roasted until dark and fragrant before grinding, which gives the powder its deep, smoky, slightly nutty flavour. This roasted style is what sets it apart from most other curry powders, which are left raw and pale.

Free: 5 Sri Lankan Recipes for Beginners

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