Dark roasted curry powder

Preparation info

  • Difficulty


  • Makes

    250 g

Appears in

Lands of the Curry Leaf

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

  • About

This powder looks good and tastes amazing, and is wonderful sprinkled over your finished curry, or even a salad. When cooking a meat-style curry, this is the one to use.


  • 90 g ( oz/1 cup) coriander seeds
  • 3 fresh curry leaf sprigs, leaves picked
  • 2 teaspoons cloves
  • 2 teaspoons green cardamom pods
  • 2 cinnamon sticks, crushed
  • 2 teaspoons raw rice
  • 2 teaspoons fenugreek seeds
  • 2 teaspoons brown mustard seeds
  • 2 teaspoons fennel seeds
  • 50 g ( oz/½ cup) cumin seeds
  • 5 dried red chillies, crumbled (including the seeds)


Toast the coriander seeds and curry leaves in a dry heavy-based frying pan over medium heat. After a couple of minutes, add the cloves, cardamom, cinnamon and rice and toast until golden brown.

Now add the fenugreek, mustard, fennel and cumin seeds and dry-roast for a few more minutes, or until fragrant, taking care not to burn them. Finally add the chilli pieces and toast for a minute or so.

Tip into a small bowl to cool. Grind to a powder, using a spice grinder or mortar and pestle, and store in an airtight container.