What are common mistakes when making Sri Lankan curry technique?

Question

Accepted Answer

Not roasting the spices dark enough — Sri Lankan curry powder should be significantly darker than Indian. Using standard curry powder. Skipping the Maldive fish — it provides the umami depth. Not using curry leaves fresh — dried curry leaves have almost no flavour. Using only one form of coconut — the layering is the technique. Treating Sri Lankan curry as a variant of Indian — it's a distinct culinary system.