Madras Curry Powder - Enjoy the Unique
Flavours and Aromas of Southern India

Madras curry powder combines coriander, cumin and turmeric with fenugreek, mustard and warming spices. Kashmiri chilli and cayenne add a lively heat, making it useful for curries, lentil dishes and spiced vegetables.

What You'll Need: (makes about 12 tablespoons)

4 tbsp coriander seeds
2 tbsp cumin seeds
2 tsp fennel seeds
2 tsp fenugreek seeds
2 tsp brown mustard seeds
2 tsp black peppercorns
Seeds from 5 green cardamom pods
4 whole cloves
2 tbsp ground turmeric
1 tbsp Kashmiri chilli powder
2 tsp ground ginger
2 tsp cayenne pepper
1 tsp ground cinnamon

tbsp = tablespoon
tsp = teaspoon

Directions:

Toast the coriander, cumin, fennel, fenugreek and brown mustard seeds, black peppercorns and cloves in a dry frying pan over a medium-low heat for 1–2 minutes, stirring frequently, until fragrant.

Transfer to a bowl and allow to cool completely.

In a spice grinder, finely grind the cooled, toasted spices with the cardamom seeds. Add to a mixing bowl.

Add the remaining ingredients to the bowl and mix thoroughly until evenly combined.

Store your Madras curry powder in an airtight jar in a cool place and out of direct sunlight. Use within 6 months before making another lot.

A Step-by-Step Instructional Video

Here's a video of how I made a version of the above Indian curry powder. The ingredients may be slightly different but the process is exactly the same. If you enjoyed it, you can click the subscribe button in the bottom right corner in the video, or click the link below the video...

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Madras Curry Seasoning

Why You Should Make Your Own Indian Food Seasonings

Of course you buy a jar from the store, but if you value delicious home cooking then why not have a go at making your own?

The way I see it there are a few downsides to store-bought blends...

You don't have control over what the manufacturer adds, this can include fillers like processed salt, husks or cheap chili powder!

Artificial flavours, preservatives and colourings may be in there

Whilst there will be a use by/sell by date, there probably won't be a "when it was made" date. It may have been sitting on the store shelf losing flavour for months and maybe, even years!

So make a Madras curry powder yourself and you're in control of what goes in. Don't like a certain ingredient? Leave it out or swap for another. On a low salt diet for whatever reason? Reduce the salt or leave it out completely. Want more heat? Add an extra teaspoon or two of chili powder etc.