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 India and internationally.
Servings: 6 - 8 Servings
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.