Madras curry powder with step by step photos and a video recipe. Madras curry powder which is widely enjoyed in the UK, originates from Madras, now known as Chennai, in Tamil Nadu, India. It imparts bold and fiery flavors to your dishes. This versatile spice-mix can be used to enhance the taste of curries, stews, and marinades. Let’s create this authentic spice-mix from scratch.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Condiment
Cuisine: British-Indian, Indian
Servings: 10tablespoon
Author: Preeti
Equipment
1 Heavy bottom pan
1 spice-grinder
Ingredients
2tablespoonwhole coriander seeds
1teaspooncumin seeds
1teaspoonfennel
1teaspoonblack peppercorns
4green cardamoms
1star anise
5cloves(reduce the quantity to 2-3 cloves if you prefer less spicy)
1-inchcinnamon
½teaspoonmustard seeds
½teaspoonfenugreek seeds
6Kashmiri red chilies
15curry leaves
½teaspoonturmeric powder
Instructions
In a heavy bottom pan, dry roast coriander seeds, cumin seeds, fennel, black peppercorns, green cardamoms, star anise, cloves, cinnamon, mustard seeds, and fenugreek seeds on low heat, stirring continuously until aromatic. Remove it to a plate.
Next, in the same pan, dry roast Kashmiri red chilies until crisp. Remove it to the same plate.
Dry roast curry leaves until it is dry and crisp. Remove it to the same plate.
Let all the roasted ingredients cool down to room temperature.
Transfer them to a mixer/grinder jar, add turmeric powder, and grind it to a fine powder.
Madras curry powder is ready. Transfer it to an airtight container and store it in a cool and dry place. It stays good for 2-3 months.
Video
Notes
For maximum flavor and aroma, dry roast all the ingredients on low heat.
Make sure to stir them often so that they get roasted evenly and to avoid the burning of spice.
Do not over-roast the spices until they are dark brown or golden. It will make them taste bitter.
Deseed the dried red chilies to reduce the spiciness.
Store it in an airtight container in a cool and dry place, away from direct sunlight, heat, and moisture. Exposure to these elements can lead to flavor loss and clumping of the powder.
Use a clean and dry spoon to take out the curry powder. Make sure you do not touch it with wet hands.
If you like to make your curry powder look yellow in color (same as the store-bought) then increase the quantity of turmeric powder to 1 to 1.5 tsp. It will give a yellow color to curry powder.
This is a medium hot curry powder. If you want to make your Madras curry spicier, add this curry powder and ½ teaspoon cayenne pepper while making the curry.