Sri Lankan yellow curry blend didn’t begin like how it looks today. There is an interesting story behind how it became my most aromatic, versatile, flavor filled, essential curry mix. The story of how making of Sri Lankan yellow curry blend began almost ten years ago. It’s been an interesting journey improving it and I would like to share a bit about  how I use it today and  challenges I faced  while making this wonderful mild yellow curry blend.

One of the most enjoyable moments of introducing my everyday Sri Lankan yellow curry blend to a new friend is always the look of the pleasant surprise on their face at the very first whiff of it. Often, the word curry is painted with a little bad light, and my yellow curry blend has changed it somewhat.

Curry is a concoction of spices that isn’t necessarily aromatic. It can be pungent, and cooking with it may not be for everyone. I have found that anytime I purchased common mild curry blends from the market, it either lacked in flavor, heavy with just cumin, musky, and just wasn’t an enjoyable experience. Although I don’t deny the convenience, ever since I perfected my own blend of Sri Lankan yellow curry, I haven’t gone back to any of the common mild curry mixes.

Making of Sri Lankan yellow curry blend

Whether I am making a kind of mild curry recipe or a sauce, roast, or curry fried rice, I find myself always reaching for my favorite mild curry blend. When I became a mom for the first time, however, it was apparent I could not go a day without having it.

Sri Lankan yellow curry blend didn’t start out as a powder. The original version of it was a seasoning paste that had spices and herbs blended. I still do make it sometimes, when I must cook for a crowd and use it within a week. As time went on, I needed my own shelf-stable, powdered spice blend that gave me consistent flavors when I cooked. After many trials and errors, we came up with this mild aromatic brightly coloured spice blend that I am using for my many mild curry recipes today.

Making the Sri Lankan yellow curry blend

• 3 tablespoons of coriander seeds
• 1/4 tsp of fennel seeds
• 2 tsp of cumin seeds
• 2 inch stick of cinnamon
• 1 mace
• 2 tsp onion powder ( optional)
• Few pieces of dried pandan leaves
• 3 to 4 tablespoons of good quality turmeric powder

Grind the seeds in a high-speed grinder to a powder, followed by remaining ingredients. Grind everything until it is powdered. Store in an airtight container.  Use teaspoons or two based on the flavor preferences.

My favorite recipes with Sri Lankan yellow curry blend

Click the link to view the recipe post of all the published recipes, we are constantly adding recipes, and the remaining recipes will go live soon. Subscribe to the blog so that you don’t miss any of the new recipes and meal kit launches and discount codes to products that I endorse.

Visit some of the recipes

• Sri Lankan ginger chicken curry
• Yellow chickpea curry
• Pork tenderloin roast
• Plantain curry
• Mixed vegetable curry rice
• Roasted potato with curry
• Low carb butternut squash soup

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