Table of Contents
- What is Madras curry powder?
- What is Madras curry powder made of?
- 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
- How to use Madras curry powder
- Recipes using Madras Curry Powder
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 2 other popular blends, garam masala and tandoori masala.
Madras curry is always on the menu
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?
Every family or restaurateur also has their own unique blend meaning the flavour profile can vary in taste depending on the mix and ratio of spices used. Below is a list of commonly used spices in a Madras blend.
Madras spice blend ingredients:
whole coriander seeds
whole cumin seeds
whole 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 ending in a floral touch from cinnamon, cloves and cardamom. Its tomato-based sauce is slowly cooked down into a delicious and thick oil-rich stew, giving it a warming comforting feel and taste. The chilli heat of Madras depends on how much Kashmiri chilli powder is added to the mix.
How to make Madras curry powder
The first step is to measure out each ingredient and then gently roast whole seeds in a dry frying 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 where each recipe uses a different combination of spices. ‘Curry powder’ was conceived and sold to British traders as a ready-made ingredient that was intended to be a simplified way to replicate the flavour of these various Indian curry sauces. The main ingredients of curry powder include cumin, ginger, garlic and turmeric which provide an intense yellow colour.
The main difference is the chilli 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 blended into melted butter or oil and used as a baste. Or try mixing a teaspoon into yoghurt, mayonnaise or sour cream and use it as a dipping sauce.
Recipe for Madras Curry Powder
Keep scrolling below the recipe for more suggestions on how to use Madras Curry Powder
PrintMadras 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 today in India and internationally.
- Prep Time: 10
- Cook Time: 1 minute
- Total Time: 11 minutes
- Yield: 6 – 8 Servings 1x
- Category: Spices
- Method: Grinding
- Cuisine: Indian
Ingredients
- 3 tbsp coriander seeds
- 3 tbsp cumin seeds
- 2 tbsp black peppercorns
- 2 tbsp fennel seeds
- 1 tbsp black or brown mustard seeds
- 1” piece of cinnamon or cassia bark
- 2 x Indian bay leaves (leaves from the cassia tree)
- 1 tbsp fenugreek seeds
- 1 tbsp dried fenugreek leaves
- 1 star anise
- 10 curry leaves
- 6 cloves
- 8 cardamom pods
- 1 tbsp turmeric
- 8 Kashmiri dried chillies or 2 tsp Kashmiri chilli powder
Instructions
- Heat a dry pan over medium heat. When hot, add coriander seeds, cumin seeds, black peppercorns, cloves, fennel seeds, cassia bark, fenugreek seeds, star anise and cardamom pods. Swirl around the pan.
- After 15 seconds add 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 being released from the seeds, they are ready.
- Transfer roasted seeds to a mortar & pestle, spice grinder or small coffee grinder along with the curry leaves, fenugreek leaves, turmeric and chilli powder. Blend into a smooth powder.
- Transfer to an airtight container and keep for up to 2 months in a cool dark cupboard.
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How to use Madras curry powder
- The traditional way – mixed into a tomato-based sauce with meat or vegetables to create an Indian-style curry officially known as Madras Curry.
- Added to lentil dahl, chickpea, potato or vegetable stews and soups
- Mixed with salt and sprinkled over eggs, cheese or hummus
- Added 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
- Used to flavour meat, vegetarian or vegan burger patties
- Added to pizza or flatbreads for a spicy kick
- Mixed into yoghurt, sour cream or mayonnaise and used as a spicy dip or sandwich spread
- Used to add spice and flavour to any modern international or fusion dish
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 love and fame on British-Indian restaurant and takeaway menus. It’s hot, warming, earthy and fragrant due to aromas of star anise, cardamom and cloves. Recipe here
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. Recipe here
Curried Madras Cauliflower Soup
A lovely soup for the colder autumn and winter months. Apples combined with cauliflower, potato and just the right amount of madras curry powder. Recipe here
Slow-Roasted Madras Lamb Shoulder
This beautiful cut of lamb on the bone is enhanced by an Indian Madras curry spice rub using coriander seeds and fennel. Recipe here
FAQ
Is Madras curry powder the same as garam masala?
With different flavour profiles, Garam masala tends to have a stronger, sharper, and more complex flavour based on the individual blend. As there are no strict recipes for a masala blend this 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 included in a garam masala mix.
Is Madras the spiciest curry?
The most seen curries on a Westernized Indian menu will be jalfrezi, madras and vindaloo with their spiciness ranging from mild to strong in that exact order. When making a madras at home the level of spice will depend on you and how much chilli 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 give the kick of heat required.