Sri Lankan curry powder is not Indian curry powder and swapping one for the other will not give you the dish you had in mind. The unroasted version is pale, aromatic and comparatively gentle.

This is the one for vegetables and fish.

Use it in dhal curry, in vegetable curries with coconut milk, and in fish preparations where the darker roasted blend would overwhelm. Add it early and let it cook into the coconut milk.

On the spice shelf at Curry Corner, North Melbourne.