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Madras Curry Powder

Madras Curry Powder Blend
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Madras curry powder is an Indian spice blend commonly used to flavour curries, meat, vegetable and grain dishes. Its versatility has made it one of the most popular spice blends today in India and internationally.

  • Author: By Justina Sullivan
  • Prep Time: 10
  • Cook Time: 1 minute
  • Total Time: 11 minutes
  • Yield: 6 - 8 Servings 1x
  • Category: Spices
  • Method: Grinding
  • Cuisine: Indian

Ingredients

Scale
  • 3 tablespoons coriander seeds
  • 3 tablespoons cumin seeds
  • 2 tablespoons black peppercorns
  • 2 tablespoons fennel seeds
  • 1 tablespoon black or brown mustard seeds
  • 1” piece of cinnamon or cassia bark
  • 2 x Indian bay leaves (leaves from the cassia tree)
  • 1.5 tablespoons fenugreek seeds
  • 1 star anise
  • 10 curry leaves
  • 6 cloves
  • 8 cardamom pods
  • 1 tablespoon turmeric powder
  • 8 Kashmiri dried chillies or 2 tsp Kashmiri chilli powder

Instructions

  1. Heat a dry pan over medium heat. When hot, add coriander seeds, cumin seeds, black peppercorns, fennel seeds, cassia bark, fenugreek seeds, star anise and cardamom pods. Swirl around the pan.
  2. After 15 seconds add mustard seeds, cassia bark, bay leaves and curry leaves. Continue to roast for another 30 seconds, gently moving the pan in a swirling motion to avoid them burning.
  3. As soon as you smell the attractive aromas and fragrances being released from the seeds, they are ready.
  4. Transfer seeds to a mortar & pestle, spice grinder or small coffee grinder along with the remaining pre-powdered spices and blend into a smooth powder.
  5. Transfer to an airtight container and keep for up to 2 months in a cool dark cupboard.

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