Mom’s Ceylon Curry Powder

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Spicy, fragrant, and full bodied, this curry powder recipe will season your curry dishes with the taste of Sri Lanka. I’ve had so many requests for the spice blends I made on The Great American Baking Show, especially my Mom’s Ceylon Curry Powder Recipe.

The following Ceylon curry powder is the one she has always used to make her unforgettable curries. This spice can be used as a rub for various meats as well as the base for saucy curries.

I’m so happy you all are so enthusiastic about my flavors, and this curry powder won’t disappoint! I had actually planned to make this on the show for lamb and potato canapes, so it’s fun to share the spice blend with you here.

Sri Lanka

Sri Lanka is an island off the tip of India. It is a country so colorful in heritage, culture, and beautiful land. The best tea, Ceylon tea, hails from Sri Lanka. And the spices are unbeatable!

This particular recipe is close to my heart for many reasons. While I was born in America, my parents are both from Sri Lanka. I visited Sri Lanka often as a young child and grew up eating my mother’s incredible Sri Lankan cuisine daily. No matter where my Mother lives, she is always known for her mouthwatering Sri Lankan food, especially her curries, Sri Lankan Yellow Rice, butter cake, and Milk Toffee. She was even featured in a local newspaper for her cuisine. I’m the one peeking over her shoulder!

If you watched the show and read my About Page, you know that my Mom taught me about cooking and spices from a very early age. She never measures and cooks purely by smell. It’s pretty amazing! And so now when I make my spice blends I close my eyes and let my nose tell me when I have the right blend.

Spices

Before we get to my Mom’s Sri Lanka Curry Powder, you will need to gather up some spices.

One of the reasons my flavors come through well is because I always use high quality spices for my spice blends. I tend to shop at Asian markets, Penzey’s, Whole Foods, or online. I listed links to the spices I use in the recipe section below. If you have any questions, just email me.

Furthermore, I buy spices in whole form and grind them up myself. Doing this releases the full flavor and integrity of the spice.

Additionally, a sure way to add depth, an added punch of flavor and aroma to your spices is to toast them up a bit.

I rarely buy premade spice mixes since it’s much more fun and flavorful to make it in the moment! Besides, I’ve got to live up to the Spice Queen nickname Emma Bunton gave me, ha!

Mom’s Sri Lanka Curry Powder

My Mom’s Sri Lanka Curry Powder takes several whole spices. You will need a spice grinder for this. Do note that you should have a spice grinder that is exclusively for spices, so don’t turn around and use it for coffee or you’ll have very spicy coffee! Here is a quick rundown of what you will be using to create the best curry powder ever!

Unsweetened Dessicated Coconut- this is finely grated and dried coconut.

Uncooked Rice- use basmati rice!

Coriander seeds- spice that is warm, nutty, with a citrus flavor.

Cumin seeds- dried seeds of cyminum plant with an earthy, warm, somewhat bitter, with a whisper of lemon.

Fenugreek- slightly sweet and nutty, licorice, celery, and maple tones.

Ceylon Cinnamon stick- high quality, mild, slightly sweet and floral.

Whole cloves- strong and pungent, warm and Intense, considered one of the worlds most powerful spices.

Cardamom seeds- spicy and fragrant, with notes of mint and citrus.

Curry leaves- nutty aroma, citrusy with notes of lemongrass and anise.

Paprika- pungent, peppery, can be smoked or sweet.

Dried Chilies can be added to make this a hot curry powder. However, usually Sri Lankan dishes will use chilies within the recipes as well.

All of these spices compliment each other while balancing out the final flavor. You will notice that my Mom’s Ceylon Curry Powder uses ingredients that aren’t just spices. That’s why it is so special and flavorful.

I hope she is as excited as I am to be giving you her secret recipe!!

Making Ceylon Curry Powder

Measure out the ingredients. Set a small skillet on low heat. Roast the coconut, rice, coriander, cumin, and fenugreek for a few minutes. Stir constantly until they are browned and toasty.

Then allow them to cool for a few minutes. Then put those toasted spices with the remaining ingredients into a grinder. Grind into a powder.

This makes over a cup of Ceylon Curry spice mix. Store the spices in an airtight container or a spice jar. Use as called for. Also, if you would like her famous chicken curry recipe let me know!

Thanks for making my Mom’s Ceylon Curry Powder! Share the love by sharing this post and the pics on Pinterest! Join me on Instagram for food pics and more free recipes!

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