Sri Lankan Meat Curry Powder
The Quirky Foodster Team
About 1 cup
Servings
Ingredients
- Similar to Sri Lankan roasted curry powder but with a heavier proportion of cinnamon, clove and black pepper, and typically a more thorough roast to stand up to red meat's richness
Method
- Dry-roast each spice group separately (chiles and curry/pandan leaves first, as they roast fastest, then the seed spices) until deeply dark brown — significantly darker than most South Asian curry powders — then cool and grind. As for Sri Lankan roasted curry powder, deep-roasted.
- THE defining step of this blend — Sri Lankan curry powder is roasted to a notably darker, almost black-brown stage than Indian curry powders, giving it a distinctive smoky-bitter depth.
Origin: Sri Lanka, a heavier variant of the roasted curry powder family specifically formulated for red meat.
Use: Added during the cooking of beef, mutton, and pork curries specifically.
Classic Dishes: Sri Lankan beef curry; mutton curry.
Storage: Keeps 3-4 months sealed and dark.
Variations: A meat-specific formulation within the broader roasted curry powder family rather than a fully distinct blend.
Substitutions: A dark-toasted version of standard Indian curry powder, toasted further at home, approximates the effect. Sri Lankan roasted curry powder as a direct substitute.
- Similar to Sri Lankan roasted curry powder but with a heavier proportion of cinnamon, clove and black pepper, and typically a more thorough roast to stand up to red meat's richness
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