Madras Curry Powder is a spice blend of cumin, coriander, turmeric and several other flavorings. I never thought about making it myself until I ran out of curry powder. And what shall I say. It’s da bomb but don’t forget to air the kitchen properly. Breathing might get hard while you toast and crush the WHOLE spices.
Recipe for Madras Curry Powder
2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
10 cm of cassia bark or cinnamon stick
10 whole cardamom pods
1 tbsp fenugreek
1 tsp whole black pepper
5 – 6 long red mild chillies (e.g. Kashmiri chillies)
2 sprigs fresh or dried curry leaves (roughly 12 – 14 individual leaves)
2 tbsp ground turmeric
- Firstly roast the coriander, cumin, cassia bark, cardamoms, fenugreek, black pepper and red chillies, one by one, in hot, heavy pan for between 30 seconds – 1 minute, stirring constantly. Don’t burn them. Afterwards remove the spices to a bowl, and let them cool.
- Secondly add the ground turmeric. Then blend all the spices to a fine powder with a grinder. My recommendation is to use an electrical one. You get old if you try to grind the mix manually. Most important, do not breath too much. See Notes.
- Finally take the Madras curry powder out. Store it in an airtight glass jar or similar container.
Dishes made with Madras Curry Powder
- Squash Daal
- Pumpkin soup with coconut milk and ginger
- Homemade Danish curry salad
- Japanese Chicken Curry
- Uncomplicated small chili pancakes with tuna filling
- Squash, Pumpkin Daal
Switch on the ventilation full throttle before you start and get enough fresh air into the kitchen.
If stored correctly your curry powder should last 6-9 months.