Madras Curry Powder

5 from 2 votes

To cook the best, authentic curries, you need a great, authentic curry powder. This Hot Madras curry powder is a complex blend of warming spices and chilli kick that will help you create many delectable and authentic curries at home.

Prep Time10

Cook Time5

Total Time15

Course: Condiment, Curry Powder

Cuisine: Indian

Diet: Gluten Free, Vegan, Vegetarian

Servings: portions

Calories: 62kcal

Author: Lee

Ingredients

Whole spices

3 tbsp coriander seeds
1 tbsp fennel seeds
1 tbsp cumin seeds
2 tbsp black peppercorns
1 tbsp fenugreek seeds
1 tbsp black mustard seeds
2 star anise
1 tbsp cardamom pods
2 bay leaves (dried)
1 stem fresh curry leaves (about 20 leaves)
2 tbsp methi kasoori (dried fenugreek leaves)

Ground Spices

Instructions

Add all the whole spices to a large frying pan and dry roast over a medium heat for 2-3 minutes. The spices will begin to dance and hop around the pan. Be careful not to burn the spices as they'll become bitter.
Tip the toasted spices into a large bowl then using a spice grinder or pestle and mortar, grind in small batches until you have a fine powder.
Once all the powder is created, mix in the ground spices and that's it!
Wait until the spice mix is completely cooled and the decant into a jar. Store until needed. The spice mix will be good for 6+ months.

Notes

Tips

Use a medium-hot chilli powder and fiery cayenne pepper to add heat to an authentic Madras curry powder
Ground spices can be substituted for whole spices in equal amounts
Ground spices do not need to be dry roasted, they can be stirred in at the end
Whole chillies or cinnamon can also be added as substitutes for ground spices
Heat the pan at medium to avoid toasting the spices too quickly and burning them, this will create a bitter powder.

Storage

Once ground and mixed, store in an airtight jar or container in the store cupboard for up to 6+ months. Be aware that the longer you keep it the more the flavour fades, so 3-4 months is optimum. This powder quantity will be good for around 4-5 curries.

Nutrition