This Jaffna curry powder is specifically used when making fish curries. It can also be used for making crab scraps gravy.
This quantity of curry powder can be used for 12 – 15 dishes.
Ingredients:
- Dried red chillies – ½ cup, chopped
- Coriander seeds – ½ cup
- Cumin seeds – 1/3 cup
- Fennel seeds – 2 tbsp
- Fenugreek – 2 tsp
- Turmeric piece – 1 small piece
- Dried ginger – small piece
- Pepper – 1 tbsp
- Curry leaves – 2 sprigs
Method:
- Dry roast the ingredients lightly. Then, grind the roasted ingredients into a mixed spice powder.
- Store the curry powder in an airtight container.
Recipe source: Raji Thillainathan.
A Taste of Sri Lankan cuisine 
Cool! I love curry so much, but usually use those premix powders or pastes to cook since I don’t know how to make my own 🙂 Will definitely try this out, thanks for the recipe!
Please note that this curry powder is only for fish dishes. The general purpose curry powder recipe is also given on this blog (please see under the recipe index page). Most homes here have different versions of spice combinations that go into making curry powder which results in different tastes between home to home. Good luck with trying to make your first curry powder mix!
Hey, I think this might be the recipe I’ve been looking for for a while! A Sri Lankan Tamil friend shared some of her special spice mixture which she called ‘Sri Lankan chilli powder’. It did not taste like a plain chilli powder, and definitely had notes of fennel and coriander. I’ll try to make this one! 🙂
I tried a version from a Sri Lankan cookbook I own, but it wasn’t nearly as fragrant and lovely as the one my friend gave me.
Recommend the general purpose curry powder that my mother makes for her vegetarian dishes. The other two curry powder recipes on this blog are specifically for fish or meat dishes. Have fun trying them out! 🙂