Sri Lankan Unroasted Curry Powder
The Quirky Foodster Team
About 1 cup
Servings
Ingredients
- Similar spice list to Sri Lankan roasted curry powder (coriander, cumin, fennel, fenugreek, chile, cinnamon, clove, cardamom) but ground raw or only very lightly toasted, preserving brighter, fresher spice notes
Method
- Lightly toast or use raw, then grind — far less involved than the deep-roasting process for roasted curry powder.
- Minimal to none — this is precisely what distinguishes it from roasted curry powder.
Origin: Sri Lanka — the lighter, more aromatic counterpart to the roasted style.
Use: Preferred for lighter dishes, particularly vegetable and seafood curries, where the roasted style’s smoky-bitter depth would be too heavy.
Classic Dishes: Sri Lankan vegetable curries; fish curries calling for a brighter spice profile.
Storage: Keeps 3-4 months sealed and dark.
Variations: Whether the spices are roasted or left unroasted is a genuinely significant structural choice in Sri Lankan cooking rather than a minor stylistic preference.
Substitutions: Standard Indian-style curry powder as a reasonable approximation.
- Similar spice list to Sri Lankan roasted curry powder (coriander, cumin, fennel, fenugreek, chile, cinnamon, clove, cardamom) but ground raw or only very lightly toasted, preserving brighter, fresher spice notes
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