First step is to prepare the Sri Lankan curry powder. For that, dry roast dry red chillies, coriander seeds, cinnamon, cloves, peppercorns, cumin seeds, star anise, cardamon, fennel seeds, fenugreek seeds and basmati rice. Roast till you get a nice aroma and the spices darken a bit but be careful to not burn the spices. Take it off the flame and allow it to cool down completely. Transfer to a spice grinder and whizz to a fine powder. You can store this in an airtight container and use it in any recipe to give the dish a punch.