Homemade hot madras curry powder
My Latest and Favourite Madras Curry Powder Recipe is in my New Hardbound Cookbook!
This hot madras curry powder is curry powder in the true sense of the word. Most of the spice mixes I developed for this blog are garam masalas. These are based on authentic blends of warming spices such as black peppercorns, cumins and cinnamon that are added to curries and other recipes to give them that delicious flavour boost.
Curry powder is essentially the same idea but usually a few other ingredients such as chilli powder, onion and garlic powder, turmeric and even flour are added to the mix to make it much easier to make a curry. Some brands add flour as it is a lot cheaper than spices so they make a bigger margin.
Commercially prepared mixtures of curry powder date back to the 18th century when spice blends were prepared by Indian merchants to sell to returning British army and government officials at the end of the British Raj. Madras curry powder is still one of the most popular spice blends available in shops here in the UK.
Back then, returning British citizens wanted to be able to recreate the Indian dishes they had enjoyed so much while in India. In fact, the first UK curry restaurant chefs used imported curry powders to create their dishes. Many of the whole spices used in the curry powders just weren’t available in the shops of the day.
You can use this blend whenever hot curry powder is called for in a curry recipe. I like to use fresh onions, garlic and vegetables when I cook my curries so I leave these dried products out of my curry powders. Many companies still include them though.
If you love spicy madras curries, this is the curry powder to use!
Roasting cardamom pods. You can also just roast the seeds.
Be careful not to burn fennel. It cooks quite quickly.
Fenugreek seeds pop all over the place when roasting.
These have a similar flavour to fennel seeds. Break them up a bit before grinding.
You can also use dried curry leaves. If using fresh, wash them thoroughly before drying them in the pan.
Peppercorns don’t really need to be roasted but I do it anyway.
Roast lightly until you can smell the magnificent aroma.
Mustard seeds are a nice addition!
These bay leaves are from the cassia tree and taste a lot like cinnamon.
Freshly made curry powder with my GitaDini spice dabba in the background.
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- 6 tablespoons coriander seeds
- 6 tablespoons cumin seeds
- 4 tablespoons black peppercorns
- 2 tablespoons fennel seeds
- 2 tablespoons black mustard seeds
- 1 x 5" piece of cinnamon or cassia bark
- 4 x Indian bay leaves (leaves from the cassia tree)
- 3 tablespoons fenugreek seeds
- 3 star anise
- 20 curry leaves
- 15 cardamom pods
- 2 tablespoons turmeric powder
- 8 Kashmiri dried chillies
- 2 tablespoons hot chilli powder (optional)
- 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.
East End Foods Sponsors my blog. I highly recommend their top quality spices.
Thank you LeCreuset for the fantastic non-stick pan.
When grinding spice powder, it is a good idea to use a good, high quality spice grinder. I use this Waring Spice Grinder supplied by my sponsor Nisbets.
The Waring Professional Spice Grinder is the best I’ve used!
The picture shows you toasting fennel, but I don’t see it listed in the recipe. How much should we add? Thanks!
Oops. Thanks for letting me know. About two or three tablespoons should do the trick.
Dan
Some of my South Indian friends have this made from India and store it till their next visit. I always envy them but never thought to try my hand at it. This looks like a great recipe. I didn’t know they added star anise, that’s new to me.
Hi Minnie
Lots of garam masalas have star anise in them. Not many curry powders do but I like to throw it in. 🙂 Hope you like the recipe.
Dan
This is one I am definitely going to try out. I love Indian and your site has so many good recipes. I try to make all my own blends so I’m excited to check this one out. It’s been tough to find fresh curry leaves, but a new Indian market opened nearby… so off I go!
Hi Dan,
I cannot find fresh curry leaves anywhere so was wondering how dried leaf compares as i have these in my store cupboard. Would i use less or more of the dried type or about the same.
Thanks in advance
Ian
Hi Dan
There are unroasted and roasted curry powder in the market. Which one is this? if this is roasted how to make un-roasted curry powder
Hi Dinesh
Mine is roasted but you don’t have to roast the spices. Roasting adds to the flavour but you could simply grind the spices unroasted.
Dan
Hi Dan I just love all your curries,I’ve made quite a few.I never realised that Indian restaurant’s used a base curry,how easy now to prepare fantastic curries.now getting back to the curry leaves I went to my local Indian store and they informed me that they cannot import them into the country.can I substitute the leaves with anything else.thanks for sharing your beautiful curry recipes.Tommy.
Hi Tommy
Most Asian shops supply them. There was a problem about six months ago but I haven’t had any trouble purchasing curry leaves since then. Thank you very much for your kind words.
Dan
Hi Dan. Once made how may tablespoons to make a chicken curry for two please? Thanks
Hi Dave
Depends on the curry but one tablespoon should do. You can always add more to taste.
Cheers,
Dan
Hi Master Dan, I was just concerned about the 3 tbps fenugreek; can you confirm that this is the proper proportion? I ask because I know fenugreek has a very strong aroma/taste and I didn’t want to get fenugreek overdose… lol
Hi Paul
It’s good you asked. It is only 2 tablespoons fenugreek seeds. When they are ground, it is about a tablespoon of powder. By all means, use less or add it at the end to taste. It can be quite bitter and strong.
Thanks,
Dan
brilliant recipe!! I will def be trying this, my mum used to make her own curry powder.
Great. Thank you.
Dan
Just made this last night for a chicken madras . Followed your recipe and it tastes absolutely incredible ! Can’t wait to serve it to friends later
Thank you Caroline. Really glad you liked it. 🙂
Dan
Not too sure if you answered this already, but how long do the ground spices last for, if properly stored?
Love the website and twtr feed btw. Thanks
Hi Rich
Thanks for the question. The ground spices should last for about two months. The spices will lose flavour once ground though. Also, the aroma goes much quicker. When possible, I make it just before using but this usually is not the case. I make large batches and use them as needed and try to use within a month or two.
Cheers,
Dan
Not sure this is still open but asking anyway.
Can I replace the fenugreek seeds with leaves (dried), if so
how much?
Hi Rob
Thanks for your question. Fenugreek leaves are quite a lot weaker in flavour than the powder. I would suggest trying the same amount and then adding more to taste. It should be fine.
Thanks,
Dan
Want to thank you for a great recipe. Have tried it a few times and like it a lot. However, in the beginning I learned to make the Madras including nutmeg and ground cloves. They both add a pleasing aroma to the mix. Do you exclude them for some special reason?
Thanks again.
Hi Kenneth
Thanks for that. I have made lots of spice blends with cloves and nutmeg. This recipe doesn’t have them in but there isn’t any reason why they shouldn’t be. Perhaps I’ll add them next time. I’m always experimenting with my recipes.
All the best,
Dan
Hi Dan, I made your base sauce at the weekend but I didnt put lid on while it was simmering. Consequently the sauce has the consistency of a ver thick Dhal. Can I water this down with anything when making my madras please?.
Hi Tina
Yes! Water it down with water or unsalted stock until it is the consistency of full fat milk. It will cook down quickly when making the curry.
Thanks,
Dan
Hi dan,
I have made a few of your recipes and they are fantastic. I was going to make a vindaloo and need to make the curry powder how much powder will this recipe make as i dont want to make too much and have it go to waste.
Many thanks
Dan
Hi Daniel
The recipe makes 27 generous tablespoons or about 2 1/2 cups. It will keep in an airtight container in a dark location for about 3 months. The flavour and aroma will be much stronger when first made though. You could halve or quarter the recipe.
Thanks,
Dan
Hi Dan,
I love your work and have been cooking your curries for a couple of years. Fantastic. I will be making your Hot Madras powder this weekend and am wondering about turning it into a paste.. would that work and if so how to do it? and how long will it last?
Many thanks
Caroline
Hi Caroline
Thank you very much. I often turn spice blends into a paste. It is a good way of preserving them. Place the powder in a frying pan over medium heat. Add a 50/50 mixture of vinegar and water until it becomes a paste. Scoop it into a sterile glass jar and keep in the fridge.
Thank you
Dan