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Madras Curry Powder

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 12 tablespoons
Course: Condiments
Cuisine: Indian

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

    Cup of Yum
  1. 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.
  2. Put the toasted spices in a spice grinder (or mortar and pestle) and blitz the spice mix into a fine powder.
  3. Add the turmeric powder, cayenne pepper, and ground cinnamon. Give the mix a final blitz to combine.
  4. 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.