Madras Curry Powder

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.

Madras Curry Powder

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


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.

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