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Jaffna Curry Powder

  • Writer: Sav Perera
    Sav Perera
  • Nov 4, 2024
  • 2 min read

Jaffna curry powder is a flavorful, aromatic blend used in Sri Lankan Tamil cuisine, particularly in the northern region of Jaffna. It has a rich, complex flavor from the combination of spices and is typically used in curries featuring meat, seafood, and vegetables. The most prized recipe is definitely the Jaffna Crab Curry. Here’s a recipe to make this traditional spice blend at home.


Ingredients

  • 1/2 cup coriander seeds

  • 1/4 cup cumin seeds

  • 1/4 cup fennel seeds

  • 2 tbsp black peppercorns

  • 1 tbsp black mustard seeds

  • 2 tbsp fenugreek seeds

  • 2 tbsp raw rice (white or basmati)

  • 10–12 dried red chilies (adjust to taste)

  • 1 tbsp curry leaves (fresh or dried)

  • 1/2 tbsp turmeric powder

  • 1/2 tbsp ground cinnamon (or 1-inch cinnamon stick)

  • 1 tsp cloves

  • 1 tsp cardamom pods


Method

  1. Prepare the spices: If you’re using a cinnamon stick instead of ground cinnamon, break it into smaller pieces. Set aside the turmeric powder; you’ll add it later.

  2. Toast the spices: Heat a large, dry skillet over medium heat. Add the coriander seeds, cumin seeds, fennel seeds, black peppercorns, mustard seeds, fenugreek seeds, rice, red chilies, curry leaves, cinnamon pieces (if using sticks), cloves, and cardamom pods.

  3. Dry roast: Stir constantly to ensure even toasting. Roast until the spices are fragrant and slightly darkened, about 5–8 minutes. Be careful not to burn them; adjust the heat if necessary.

  4. Cool and grind: Remove the skillet from heat and let the spices cool. Once cooled, transfer to a spice grinder or a high-powered blender, add the turmeric powder, and grind to a fine powder.

  5. Store: Transfer the curry powder to an airtight container, and store it in a cool, dark place. The curry powder will stay fresh for about 1–2 months.


Tips for Using Jaffna Curry Powder

  • Add this curry powder to oils or curry bases for a few minutes to release its full aroma and flavor.

  • Start with 1–2 tablespoons per curry and adjust according to your taste and heat preference.



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