Roasted Curry Blend

A dark-roasted blend, rounded and fragrant

Sri Lankan curry powder is not yellow and not fiery. It is dark, toasted and deeply aromatic, built on coriander, cumin and fennel and rounded off with cinnamon, cloves, black pepper, curry leaf, fenugreek and rice. This is our take on that style: a roasted blend for everyday curries.

The roasting is what makes it. Spices are toasted until they darken and their oils wake up, which turns raw, sharp flavours into nutty, mellow ones. We roast and blend in small batches in Sri Lanka and seal the powder into the tin while it is still at its most fragrant.

It tastes toasted and nutty, with warm spice at the back and the green note of curry leaf. It is deliberately not hot, so you control the heat with fresh chilies or our Roasted Chili Powder, and it suits meat, fish, vegetables and lentils alike.

Use one to two teaspoons per person. Bloom it for a few seconds in hot oil with onion, garlic and curry leaves before adding coconut milk or stock, and simmer until the oil rises. It also seasons roasted vegetables and rice. Keep the tin tightly closed after use.