Untoasted Sri Lankan Curry Powder

Sinhalese Kari Masala

Preparation info

  • Makes

    ¼ cup

    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

I find this version of a Sri Lankan blend, which consists of predominantly dark-colored spices, to be highly aromatic. Since the spices in this blend are neither toasted nor roasted, it’s best to combine it with onion or garlic before cooking it. If you throw the blend directly into hot oil, it will burn and yield a bitter-tasting mix that can ruin a curry.