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Madras Curry Powder Recipe

2 tbsp whole coriander seeds
1 tbsp whole cumin seeds
Around 4 inches of cassia bark or cinnamon stick
10 whole cardamom pods
1 tbsp fenugreek
1 tbsp mustard seeds (you can use brown or yellow, I used brown)
1 tsp whole black pepper
5 - 6 long red mild chillies (Kashmiri chillies)
2 sprigs fresh or dried curry leaves (roughly 12 - 14 individual leaves)
2 tbsp ground turmeric


Toss together the coriander, cumin, cassia bark, cardamoms, fenugreek, mustard seeds, black pepper and red chillies in a hot, heavy pan for roughly 3 - 5 minutes, stirring constantly. The mustard seeds will splutter, so you may want to shield the pan a little bit. Don't let the spices burn. Transfer the fried spices to a spice grinder.

In the same pan, toss in the curry leaves, until they crisp up, and start turning brown around the edges. You can skip this step if you're using dried curry leaves. Add to the spices in the grinder.

Add the ground turmeric to the grinder, and grind all the spices to a fine powder, opening the mixer and stirring a couple times to ensure a smooth mix.

Take out and store in an airtight tin or bottle.

Note: Turmeric and this spice mix stain clothes and white equipment, so take appropriate care while making the mix.

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise