Ceylon Curry Blend: A House Spice Mix for Everyday Cooking

Why Make Your Own?

Commercial curry powder is optimised for shelf life. When you make your own blend from whole spices, dry-roasted just before grinding, the difference is striking — brighter, more aromatic, more alive. This Ceylon-style blend uses less cumin than North Indian blends, with cinnamon, cloves, and cardamom as the aromatic base.

Whole Spices to Dry-Roast First

• 2 tbsp coriander seeds
• 1 tbsp cumin seeds
• 1 tsp fennel seeds
• 1 tsp black pepper
• 6 cardamom pods (seeds only)
• 4 cloves
• 1 small Ceylon cinnamon stick, broken up

Ground Spices to Add After

• 2 tsp turmeric powder
• 1 to 2 tsp chilli powder
• 1 tsp ground ginger
• 1 tsp paprika

Method

1. Dry roast whole spices over medium-low heat, stirring, for 2 to 3 minutes until fragrant. Watch closely — burnt spices are bitter.
2. Spread on a plate and cool completely before grinding.
3. Process in a spice grinder until fine. Combine with the ground spices.
4. Store in an airtight jar for up to 3 months.

Using the Blend

Chicken curry: Fry onion, garlic, ginger until golden. Add 2 tbsp blend, fry 1 minute, add chicken, tomato, coconut milk, simmer until cooked through.

Dhal: Use 1 tbsp blend per cup of lentils. Temper with mustard seeds and curry leaves.

Fish curry: Marinate fish in 1 tbsp blend and lime juice, then add to a thin coconut milk broth.