Madras curry powder is a fragrant Indian spice blend that adds a spicy kick to any meal. Add it to curries, stews, and marinades for a beautiful orange colour and bold flavour.
Servings12 tablespoons
Equipment
- Spice grinder – or mortar and pestle.
Ingredients
- 3 tablespoons coriander seeds
- 2 tablespoons cumin seeds
- 1 tablespoons mustard seeds
- 1 tablespoons fenugreek seeds
- 1 tablespoon black peppercorns
- 10 cloves
- 1 tablespoon turmeric powder
- 1 tablespoon cayenne pepper *
- 1 tablespoon ground cinnamon
Instructions
- Place a dry skillet over medium heat. Once hot, toast the coriander, cumin, mustard, fenugreek seeds, whole cloves and peppercorns for 2 to 3 minutes, until fragrant. Transfer the toasted seeds to a bowl and allow them to cool down before blitzing.
- Put the toasted spices in a spice grinder (or mortar and pestle) and blitz the spice mix into a fine powder.
- Add the turmeric powder, cayenne pepper, and ground cinnamon. Give the mix a final blitz to combine.
- You can store the Madras curry powder in an airtight container in a cool, dry place for up to 6 months. But it is best used within 30 days.
Notes
- You can use dried chilli pepper instead of cayenne pepper. Blitz it with the toasted spices until fine.
- Adjust the spice levels according to your taste preference. For a milder version, reduce the amount of cayenne pepper and for a spicier version, increase it.
- You can also use a pestle and mortar to grind the whole spices. Or see the best Madras curry powder substitute from ground spices or another alternative from the best Madras curry powder substitutes list.