Table of Contents
- What is Madras Curry Powder?
- What is The Origin of Madras Curry?
- What is Madras Curry Powder Made of?
- Madras Spice Blend Ingredients:
- What Does Madras Curry Taste Like?
- How to Make Madras Curry Powder
- What is The Difference Between Curry Powder and Madras Curry Powder?
- Madras Curry Powder Uses
- Recipe: Madras Curry Powder
- How to Use Madras Curry Powder in Cooking
- Recipes using Madras Curry Powder
- Is Madras curry powder the same as garam masala?
- Is Madras the spiciest curry?
- Can I use Madras curry powder instead of paste?
- How much curry powder do I use?
- Madras curry powder substitute
What is Madras Curry Powder?
Madras curry powder is an Indian spice blend commonly used to flavour curries, meat, vegetable and grain dishes. Its versatility has made it one of the most popular spice blends in the world along with two other popular blends, garam masala and tandoori masala.
What is The Origin of Madras Curry?
Madras curry, a standard curry dish regularly seen on Indian restaurant menus, consists of a tomato-based sauce with meat or vegetables and flavoured with a madras spice blend. It is thought to have originated from a South Indian city called Chennai, which in the past was previously known as the city of Madras.
What is Madras Curry Powder Made of?
Each family or restaurateur also has their own unique blend, meaning the flavour profile can vary depending on the mix and ratio of spices used. Below is a list of common spices used in a Madras blend.
Madras Spice Blend Ingredients:
Coriander seeds
Cumin seeds
Black pepper
Turmeric
Fenugreek seeds
Cassia bark
Cloves
Cardamom pods
Curry leaves
Kashmiri chiles, dried
What Does Madras Curry Taste Like?
Madras curry, whether chicken, lamb, beef or vegetable-based, has a hot, earthy flavour that ends with a floral touch of cinnamon, cloves and cardamom. Its tomato-based sauce is slowly simmered into a delicious and thick oil-rich stew, giving it a warming, comforting feel and taste. The chili heat of Madras depends on how much Kashmiri chili powder is added.
How to Make Madras Curry Powder
The first step is to measure out each ingredient, then gently toast whole seeds in a dry pan for 30-45 seconds until fragrant. Some people like to roast each spice seed separately for accuracy. It’s very important to avoid burning the seeds, as this will render them useless.
- Keep the heat gentle and softly swirl seeds around the pan to stop them only roasting on one side.
- As soon as you smell the attractive aromas and fragrances being released from the seeds, they are ready.
- Transfer seeds to a mortar & pestle, spice grinder or small coffee grinder along with the remaining pre-powdered spices and blend into a smooth powder.
- Transfer to an airtight container and keep for up to 2 months in a cool dark cupboard.
What is The Difference Between Curry Powder and Madras Curry Powder?
In the West, the word “curry” is a broad term used to describe various Indian curries, each recipe using a different combination of spices. Curry powder was invented and sold to British merchants as a ready-made ingredient that would be a simplified way to replicate the flavour of these various Indian curry sauces. The main ingredients of curry powder are cumin, ginger, garlic and turmeric, which give it an intense yellow color.
The main difference is the chili heat. Both Madras curry powder and standard ‘curry powder’ have many of the same ingredients such as cumin and turmeric, however, the main difference is the use of Kashmiri chilli which gives Madras an additional kick of heat. Spices such as cloves, cardamom and cassis bar (cinnamon) also give madras curry powder a much more multi-layered fragrant smell and taste.
Have more questions regarding the origin and taste of Madras Curry Powder? Keep scrolling to the bottom of the post to the FAQ section
Madras Curry Powder Uses
Traditionally made and sold to flavour sauces for meat, vegetable stews and soups, it also makes a wonderful marinade or dry rub. Small amounts can be stirred into melted butter or oil and used as a baste. Or try a teaspoon in yoghurt, mayonnaise or sour cream as a dipping sauce.
Recipe: Madras Curry Powder
Keep scrolling below the recipe for more suggestions on how to use Madras Curry Powder
Madras Curry Powder
Ingredients
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns
- 2 tbsp fennel seeds
- 1 tbsp black or brown mustard seeds
- 8 cardamom pods
- 6 cloves
- 1 star anise
- 1 tbsp fenugreek seeds
- 1" piece of cinnamon or cassia bark
- 2 Indian bay leaves leaves from the cassia tree
- 10 curry leaves
- 1 tbsp dried fenugreek leaves
- 1 tbsp turmeric
- 8 Kashmiri dried chillies or 2 tsp Kashmiri chilli powder
Instructions
- Heat a dry pan over medium heat. When hot, add the coriander seeds, cumin seeds, black peppercorns, fennel seeds, cardamom pods, cloves, star anise, fenugreek seeds and cassia bark. Swirl around the pan.
- After 15 seconds add the mustard seeds, bay leaves and curry leaves. Continue to roast for another 30 seconds, gently moving the pan in a swirling motion to avoid burning.
- As soon as you smell the attractive aromas and fragrances released by the seeds, they are ready.
- Transfer the roasted seeds and leaves to a mortar and pestle, spice grinder, or small coffee grinder along with the fenugreek leaves, turmeric, and chili powder. Grind to a smooth powder.
- Transfer to an airtight container and store in a cool, dark place for up to 2 months.
How to Use Madras Curry Powder in Cooking
- The traditional way – mix into a tomato-based sauce with meat or vegetables to create an Indian-style curry officially known as Madras Curry
- Add to lentil dahls, chickpeas, potatoes or vegetable stews and soups
- Mixed with salt and sprinkled over eggs, cheese or hummus
- Add to a Sunday roast dinner of meat and/or vegetables and gravy for an interesting flavour enhancement
- Stirred into melted butter or oil and used to baste bread, vegetables or as a garnish drizzled over finished dishes
- Use it to flavour meat, vegetarian or vegan burger patties
- Add to pizza or flatbreads for a spicy kick
- Mixed into yoghurt, sour cream or mayonnaise for a spicy dip or sandwich spread
Recipes using Madras Curry Powder
Below is a selection of savoury dishes using Madras Curry Powder
Chicken Green Pepper Madras Curry
A dish that rose to levels of fame on British-Indian restaurant and takeaway menus. This curry is hot, warming, earthy and fragrant due to aromas of star anise, cardamom and cloves. Chicken Green Pepper Madras Curry Recipe
Indian Madras Vege Burger
Juicy panko crumbed cauliflower burger patty with crunchy lime pickle, mango coleslaw, madras mint yoghurt sauce and topped with a gooey fried egg. Indian Madras Vege Burger Recipe
Curried Madras Cauliflower Soup
Cauliflower, madras spice blend, potato and apple make a strong pairing for this vibrant warming and mildly spicy soup. Curried Madras Cauliflower Soup Recipe
Slow-Roasted Madras Lamb Shoulder
Perfectly roasted lamb shoulder rubbed in an Indian Madras Spice mix. Roasted onions and garlic along with rich pan juices make the delicious accompanying sauce. Slow-Roasted Madras Lamb Shoulder Recipe
FAQ
Is Madras curry powder the same as garam masala?
Garam Masala tends to have a stronger, sharper, and more complex flavour depending on the individual blend. Since there are no strict recipes for a masala blend, it will vary greatly from person to person. The main difference between Madras curry powder and Garam Masala is turmeric. Turmeric is a primary ingredient in curry powder and is not typically found in a garam masala blend.
Is Madras the spiciest curry?
The most common curries on a Westernized Indian menu will be jalfrezi, madras, and vindaloo, with spiciness ranging from mild to strong in that exact order. When making a madras at home, the level of heat depends on you and how much chili powder is added to the mix.
Can I use Madras curry powder instead of paste?
Yes, you can substitute the powder for a shop-bought jarred curry paste. Brands such as Pataks make high-quality prepared pastes which provide delicious and satisfying results in a short amount of cooking time. However, it’s worth noting you will have no control over the level of heat with the pre-mixed version.
How much curry powder do I use?
For a standard curry, the general rule is 1 – 1.5 tablespoons. Burger patties would need at least 1 tsp. When mixing with butter, yoghurts or dips ½ – 1 tsp is generally enough but it would be safer to slowly add pinches, tasting in between until a satisfactory level is reached.
Madras curry powder substitute
For a substitute mix standard premixed curry powder with either chilli powder, chilli flakes, cayenne pepper or mustard powder. This will provide the necessary heat kick.
