Thuna paha (Sinhala: තුන පහ, Tamil: மூன்று ஐந்து) is a Sri Lankan curry powder.
[5] The traditional method for preparing Thuna paha is where the spices are left to dry in the sun and then ground on a rectangular block of granite with a granite rolling-pin, known as a miris gala (Sinhala: මිරිස් ගල).
The ground powder should be sealed in an airtight container and stored in a cool dark space until ready for use.
Roasted Sinhalese curry powder, Badapu or Bathapu thuna paha (Sinhala: බැදපු තුන පහ), has more intense flavours than the unroasted or raw version, and is typically used in fish, meat, poultry and blackened vegetable dishes.
The primary difference is that the spices are dry roasted until golden brown in colour, before being ground into a powder.