Roasted black curry

Roasted black curry is a staple of Sri Lankan cuisine. An authentic recipe passed down through generations, it's used in almost every family to give curries that deep, distinctive Sri Lankan flavor.

Its unique feature lies in the roasting of whole spices over a wood fire, an age-old process that intensifies the flavors and adds incomparable toasted notes. Coriander, cumin, fennel seeds, and curry leaves are carefully selected, cleaned, dried, and then slowly roasted before being finely ground.

When infused into a dish, it reveals a rich aromatic palette: a spicy yet gentle warmth, balanced by a woody, smoky depth. Stronger than Sri Lankan yellow curry, it is often blended with the latter to create complex bases that are both intense and nuanced.

Ideal for enhancing vegetable, meat or legume curries, this traditional blend illustrates the power of simplicity when guided by artisanal know-how and living transmission.