Thuna Paha is a traditional Sri Lankan curry powder. The name roughly translates to “three five,” reflecting the traditional use of three to five main ingredients. It’s typically made from cumin seeds, fennel seeds, and coriander seeds, with additional ingredients like curry leaves, cinnamon, black pepper, cloves, and pandanus leaves.
Thuna Paha is often used to spice vegetarian dishes, and it’s known for its aromatic and flavorful qualities. There’s also a roasted version called Bathapu Thuna Paha, which has more intense flavors and is used in meat and fish dishes.
Basic recipe for making Thuna Paha (Curry Powder) at home:
Rosted Curry Powder
Ingredients
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 1-2 sticks of cinnamon (about 2 inches each)
- A handful of curry leaves
- 1 tablespoon dried pandanus leaf (optional)
Instructions
- Dry Roast the Spices: In a dry skillet over medium heat, add the cumin seeds, coriander seeds, fennel seeds, black peppercorns, cloves, cinnamon sticks, and curry leaves. Dry roast them until they become fragrant and slightly browned. Be sure to stir continuously to prevent them from burning.
- Cool and Blend: Allow the spices to cool down completely. Once cooled, transfer them to a spice grinder or a high-powered blender. Grind them to a fine powder.
- Store: Store your Thuna Paha in an airtight container. It will stay fresh for several months if kept in a cool, dry place.
Feel free to experiment with the quantities to match your taste preferences. This mix can be used to enhance the flavor of many Sri Lankan dishes.
Raw Curry Powder
Ingredients
- 2 tablespoons cumin seeds
- 2 tablespoons coriander seeds
- 1 tablespoon fennel seeds
- 1 teaspoon black peppercorns
- 1 teaspoon cloves
- 2-3 sticks of cinnamon (about 2 inches each)
- A handful of curry leaves
- 1 tablespoon dried pandanus leaf (optional)
Instructions
- Measure and Mix: Measure out all the spices and mix them together in a bowl.
- Grind: Transfer the mixed spices to a spice grinder or a high-powered blender. Grind them to a fine powder.
- Store: Store your raw Thuna Paha in an airtight container. It will stay fresh for several months if kept in a cool, dry place.
This raw version is more aromatic and milder compared to the roasted one, making it perfect for adding a subtle depth of flavor to vegetarian dishes and other light curries.
When to Use Roasted Thuna Paha
- Meat and Fish Dishes: The roasted version, Bathapu Thuna Paha, has a deeper, more intense flavor that complements the richness of meats and fish.
- Hearty Curries: It’s perfect for hearty curries where you want robust and layered flavors.
- Spicy Dishes: If you’re looking to add more depth and a slight smokiness to your dish, the roasted spice mix is the way to go.
When to Use Raw Thuna Paha
- Vegetarian Dishes: The raw version is milder and more aromatic, making it ideal for lighter vegetarian curries and dishes.
- Subtle Flavoring: Use raw Thuna Paha when you want to add a subtle depth of flavor without overpowering the other ingredients.
- Quick Cooks: It’s also great for dishes that require a shorter cooking time, as the spices in their raw form are more delicate and nuanced.
Think of Roasted Curry Powder like a bold, dark roast coffee, and Raw Curry Powder like a light, fragrant herbal tea. Both are delightful, just in different ways! 🍛🍲
If you’re experimenting with a new recipe, I’d recommend trying both versions in small quantities to see which one you prefer. Enjoy your culinary adventure!
