I As per the packet, the curry powder is a blend of coriander seeds (60%), cumin seeds (20 %), fennel seeds (6 %), turmeric powder (5%), curry leaves, fenugreek, cinnamon, cardamom, clove, pandan leaves and lemongrass. If you do not have access to Sri Lankan curry powder, you can also use Madras curry powder, which is not the same but quite similar or create the spice blend on your own. In that case, add the lemon grass and curry leaves to the gravy directly. Pandan leaf is quite difficult to source in most parts of the country, at least the places where I have stayed.
- I have used regular vegetable oil. You can cook it in coconut oil, which is the traditional way.
- Adjust the heat as per your taste bud and add or reduce green chillies and red chilli powder as per your taste.
- You can make this curry without the coconut milk as well.