Madras Curry Powder Recipes

HOMEMADE HOT MADRAS CURRY POWDER

Steps:

• Roast each of the different whole spice types individually as different spices roast faster than others.
• In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
• Transfer the spices to a bowl to cool.
• When cool, grind them together into a fine powder in a spice grinder. You can also use a pestle and mortar but spice grinders make things a lot easier.
• Add the turmeric powder and chilli powder to the blend and stir to combine.
• Store in a dark location in an airtight container and use as required.
• Use within three months.

HOT MADRAS CURRY POWDER

Steps:

• In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
• Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.

MADRAS CURRY POWDER

Steps:

• Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder.