Sinhalese unroasted curry powder is called amu thuna paha (literally, raw three-five). The name refers to the three to five spices that unroasted curry powder traditionally contains. The three essential spice seeds include cumin seeds, fennel seeds, and coriander seeds, and additional curry leaves and/or pandanus leaves, and cinnamon bark.
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Roasted Sinhalese curry powder, Badapu or Bathapu thuna paha (Sinhala: ), has more intense flavours than the unroasted or raw version, and is typically used in fish, meat, poultry and blackened vegetable dishes. It is also often sprinkled at the end of cooking to add a fragrant finish. The primary difference is that the spices are dry roasted until golden brown in colour, before being ground into a powder.[3]
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