Madras Curry Powder
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
5 mins
-
Total Time
15 mins
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Servings
5 portions
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Calories
62 kcal
-
Course
Condiments
-
Cuisine
Indian
Madras Curry Powder
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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.
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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 leaf dried
- 1 tem curry leaves about 20 leaves, fresh
- 2 tbsp kasuri methi dried fenugreek leaves
Ground Spices
- ½ tsp ground cinnamon
- 3 tsp medium chilli powder 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.
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
Show Details
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%)
Nutrition Facts
Serving: 5portions
Amount Per Serving
Calories 62 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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