This fragrant curry powder recipe is from Karan Gokani’s Hoppers The Cookbook, where it features in many of the book’s recipes including the very delicious Sri Lankan Cucumber Curry.
Read my full review of Hoppers: The Cookbook by Karan Gokani.
Karan Gokani’s Unroasted Curry Powder
This recipe is also known as thuna paha in Sinhalese, which literally translates as 'three and five', as there are usually eight ingredients in it. I have, however, seen recipes that have more or fewer than eight ingredients, but we've picked eight of the most vital ones to include in our recipe. Makes about 350 g (12 oz)
Ingredients
- 150 g (5½ oz) coriander seeds
- 75 g (2½ oz) cumin seeds
- 40 g (1½ oz) fennel seeds
- 15 g (½ oz) fenugreek seeds
- 10 g (¼ oz) mustard seeds
- 25 g (1 oz) green cardamom seeds
- 5 g (⅕ oz) cloves
- 50 g (1¾ oz) cinnamon sticks or broken pieces
Instructions
- Preheat the oven to 70°C (160°F). Spread all the ingredients on a large baking sheet and place in the oven for 1 hour, shaking the tray every 20 minutes.
- Leave to cool completely and grind to a fine powder in a blender or spice grinder. Pass through a strainer and grind any remaining large pieces. Transfer to an airtight container and store in the fridge for up to 1 month.
Kavey Eats received a review copy of Hoppers The Cookbook by Karan Gokani from publishers Quadrille. Book photography by Ryan Wijayaratne.
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