0 from 6 votes
Madras Curry Powder
To cook the best, authentic curries, you need a great, authentic curry powder. This Hot Madras curry powder is a complex blend of warming spices and chilli kick that will help you create many delectable and authentic curries at home.
Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 5 portions
Calories: 62 kcal
Course:
Condiments
Cuisine:
Indian
Ingredients
Whole spices
- 3 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp cumin seeds
- 2 tbsp black peppercorns
- 1 tbsp fenugreek seeds
- 1 tbsp black mustard seeds
- 2 star anise
- 1 tbsp cardamom pods
- 2 bay leaves (dried)
- 1 stem fresh curry leaves (about 20 leaves)
- 2 tbsp methi kasoori (dried fenugreek leaves)
Ground Spices
- ½ tsp ground cinnamon
- 3 tsp medium or hot chilli powder
- 1 tsp cayenne pepper
- 1 tbsp Turmeric
Instructions
- Add all the whole spices to a large frying pan and dry roast over a medium heat for 2-3 minutes. The spices will begin to dance and hop around the pan. Be careful not to burn the spices as they'll become bitter.
- Tip the toasted spices into a large bowl then using a spice grinder or pestle and mortar, grind in small batches until you have a fine powder.
- Once all the powder is created, mix in the ground spices and that's it!
- Wait until the spice mix is completely cooled and the decant into a jar. Store until needed. The spice mix will be good for 6+ months.
Cup of Yum
Notes
- Tips
- Tips
- Storage
- Storage
- Use a medium-hot chilli powder and fiery cayenne pepper to add heat to an authentic Madras curry powder
- Ground spices can be substituted for whole spices in equal amounts
- Ground spices do not need to be dry roasted, they can be stirred in at the end
- Whole chillies or cinnamon can also be added as substitutes for ground spices
- Heat the pan at medium to avoid toasting the spices too quickly and burning them, this will create a bitter powder.
- Once ground and mixed, store in an airtight jar or container in the store cupboard for up to 6+ months. Be aware that the longer you keep it the more the flavour fades, so 3-4 months is optimum. This powder quantity will be good for around 4-5 curries.
Nutrition Information
Calories
62kcal
(3%)
Carbohydrates
10g
(3%)
Protein
3g
(6%)
Fat
3g
(5%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Sodium
27mg
(1%)
Potassium
253mg
(7%)
Fiber
5g
(20%)
Sugar
0.4g
(1%)
Vitamin A
582IU
(12%)
Vitamin C
10mg
(11%)
Calcium
93mg
(9%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 5portions
Amount Per Serving
Calories 62
% Daily Value*
| Calories | 62kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 27mg | 1% |
| Potassium | 253mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 0.4g | 1% |
| Vitamin A | 582IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 93mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.