Homemade Madras Curry Powder

Homemade Madras Curry Powder

Homemade curry powder is the best substitute for madras curry powder. It's so easy to make to make your own madras curry powder, it's full of flavor and lasts for 3-4 months in an airtight container!

Course Condiments

Cuisine Indian

Diet Vegan

Cook Time 15

Total Time 15

Servings tablespoons

Calories 47kcal

Author Jess & Dan

Ingredients

6 tablespoons coriander seeds
6 tablespoons cumin seeds
4 tablespoons black peppercorns
3 tablespoons fenugreek seeds
2 tablespoons fennel seeds
2 tablespoons black mustard seeds
1 cinnamon stick (small)
4 bay leaves
20 curry leaves
15 cardamom pods
2 tablespoons turmeric powder
8 Kashmiri dried chillies or another mild dried chilli
1 tablespoon hot chili powder optional, to make a hotter madras powder

Instructions

To make your own curry powder, first heat up a large frying pan over a low-medium heat.
Add the coriander seeds and fry for a couple of minutes - throughout the whole process make sure to keep the spices moving regularly to toast them evenly and prevent burning.
6 tablespoons coriander seeds
Pop in the cumin and mustard and fry until golden brown (~10min)
6 tablespoons cumin seeds, 2 tablespoons black mustard seeds
Add the black pepper, fenugreek, fennel, cardamom, curry leaves, cinnamon and bay leaves. Fry for another few minutes until everything is fragrant and golden.
4 tablespoons black peppercorns, 3 tablespoons fenugreek seeds, 2 tablespoons fennel seeds, 1 cinnamon stick, 20 curry leaves, 15 cardamom pods, 4 bay leaves
Take off the stove and pop in a bowl to start cooling.
Next, place the dried chillies in the hot pan with a tiny splash of oil and roast until crispy, over a low-medium heat.
8 Kashmiri dried chillies
Add the chillies to the whole spices along with turmeric powder and optionally, hot chili powder. Leave to cool completely.
2 tablespoons turmeric powder, 1 tablespoon hot chili powder
Once cooled, use a spice grinder or a pestle and mortar to grind until a fine powder forms.

Notes

Keep in an airtight container for 3-4 months.
Add chili powder depending on how spicy you would like the blend to be.

Nutrition