Madras curry powder

Madras curry powder

By
From
The Curry Guy
Makes
285G, 27 GENEROUS TBSP, 2½ CUPS

Commercially prepared curry powders date back to the 18th century, when spice blends were prepared by Indian merchants to sell to British army and government officials returning to Britain during the British Raj. It was a way of taking the flavours of India home with them.

Unlike garam masalas, which are blends of warming spices, curry powders usually contain other complementary ingredients, with chillies often added to produce spicier blends. This version is spicy but not overly so. If you or the people you will be cooking for don’t like spicy food, you can leave the dried chillies and chilli powder out.

Ingredients

Quantity Ingredient
6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
12 cm piece of cinnamon stick or cassia bark
4 indian bay leaves (cassia leaves)
3 tablespoons fenugreek seeds
3 star anise
15 cardamom pods, lightly bruised
8 kashmiri dried red chillies (optional)
2 tablespoons ground turmeric
2 tablespoons hot chilli powder (optional)
1 teaspoon garlic powder
2 teaspoons onion powder

Method

  1. Roast all the whole spices, including the dried chillies, if using, in a dry frying pan over a medium-high heat until warm to the touch and fragrant, moving them around in the pan as they roast and being careful not to burn them. If they begin to smoke, take them off the heat.
  2. Tip the warm spices onto a plate and leave to cool, then grind to a fine powder in a spice grinder or pestle and mortar. Add the turmeric, chilli powder, if using, garlic powder and onion powder, and stir to combine.
  3. Store in an airtight container in a cool, dark place and use within 2 months for optimal flavour.
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