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Madras Curry Paste

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You find a lot of tasty uses for this Madras curry paste.

This is a curry paste I have been planning on making for a while and finally found the time to do it. You can make this Madras curry paste and use it to prepare a Madras curry or use it in place of curry powder in other recipes. It is also good added to almost any curry at the end of cooking to give the curry a bit of a kick.

          Madras curry paste in a preserve jar, ready to use.

About this Madras curry paste recipe.

I am currently working on developing a few recipes for popular curry pastes. In this Madras paste recipe, you roast and then grind your own spices which really brings out their flavour. Unlike many you can purchase, you can actually taste the spices and that is so important when making a good curry.

To make my curry pastes, I purchased a few of the most popular pastes from a few different brands. I tasted them and then  went to work developing my own versions and comparing their flavour to the commercial brands. I promise you… your homemade Madras curry paste will be far better than the commercial brands.

How is this Madras curry paste different to what you can purchase?

All you need to do is try one of the popular commercial brands and you will see immediately that your homemade Madras curry paste is superior! The commercial brands of Madras curry sauce I tried have a very strong flavour of citric acid and you can hardly tastes the spices.

This homemade version is all about the spices! You also roast and grind the spices which really brings out their flavour. I know of no commercial brand that actually roasts their spices. It would be far to labour intensive. 

Who would want to make their own curry paste?

This Madras curry paste is for anyone who wants the convenience of adding a ready made paste to make a quick and delicious curry.

Unlike purchasing a jar of curry paste, this is by no means a cheat! Your homemade paste might even give your curries a better flavour because all of the spices are roasted before grinding.

How do you use this Madras curry paste?

One batch of this paste will make enough for two Madras curries that serve four. So if you are making a Madras curry for four like this one, you can simply substitute half a batch for the spices you would normally add separately.

You can also use this Madras curry paste at the end of cooking any curry. It has already been cooked so you can simply stir in a tablespoon or so to any curry to give it a bit more flavour. You could also use it as a curry powder when curry powder is called for in a recipe. 

Do you have to use that much oil?

No. The oil, salt and vinegar are in the recipe to help preserve the spices for longer. So you could use less or no oil if you are using it within a couple of days.

Will this Madras curry paste make a curry that tastes just like your Madras curry recipes?

No. I developed this recipe so that it tastes better than anything you can purchase in a jar at the shop. The spicing is different to the recipes on my blog and cookbooks but you can still use it as a substitute in those recipes. The flavour will be different but it will still taste like an amazing Madras curry.

Are their any other uses for Madras curry paste?

Yes! You can add about 3 tbsp to 125ml (1/2 cup) yoghurt and whisk it all together. This will give you a delicious marinade for meats, fish and vegetables. You could also add about one tablespoon to the same amount of yoghurt to make a quick and easy raita.

How long can you store homemade Madras curry paste?

You will be able to keep this in an air-tight container in the fridge for at least three months and probably longer with little loss of flavour. You can also freeze it in convenient sized portions. For your information, the recipe makes enough to make two curries that serve four.

Step by step photographs.

The ingredients for the curry paste laid out on a countertop.

Get all your ingredients together before starting. It’s easier that way.

Roasting the whole spices in a frying pan.

Roast the whole spices in a dry frying pan over a medium heat until warm to the touch and fragrant but not yet smoking. Transfer to a plate to cool some.

Grinding the spices to a fine powder.

Grind the whole spices to a fine powder in a spice grinder or pestle and mortar.

Blending in the remaining ground ingredients to make a curry powder.

Blend in the remaining ground ingredients and salt.

Adding the curry powder to a pan with the water and tamarind concentrate.

Pour this powder into a pan and add the water and tamarind concentrate. Heat and stir over a medium heat.

The curry powder mixed with water and tamarind concentrate to make a thick paste.

Continue stirring until you have a paste like this.

Stirring in the oil and heating it with the paste ingredients.

Stir in the oil and continue stirring so that the oil mixes well into the paste. Turn up the heat and fry until the oil rises to the top. About 30 seconds.

Adding the vinegar to the curry paste.

Take off the heat and stir in the vinegar. Transfer to a clean preserve jar and use as required.

The Madras curry paste in a preserve jar, ready to use.

If storing for longer than a couple of day, be sure to cover the paste with the oil from the pan.

A spoonful of Madras curry paste.

Use it to make a Madras curry or to give any curry a bit of a kick.

If you like this Madras curry paste recipe, you might like to try these curry pastes too.

  1. Tikka Masala Paste
  2. Kashmiri Masala Paste

 

Yield: 8

Madras Curry Paste

Madras curry paste in a preserve jar, ready to use.

This Madras curry paste is so quick and easy to prepare. It can be use to make a Madras curry or in lesser amounts to give any curry a bit of a kick.

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes

Ingredients

  • 4 tablespoons coriander seeds
  • 4 tablespoons cumin seeds
  • 1 tablespoon black peppercorns
  • 1 tsp black mustard seeds
  • Seeds from 4 green cardamom pods
  • 4 cloves
  • 1 tbsp fenugreek seeds
  • 2 tbsp paprika
  • 1 tbsp Kashmiri chilli powder
  • 1 tsp amchoor (dried mango powder)
  • ½ teaspoon turmeric powder
  • ½ tsp ground ginger powder
  • 1 tsp garlic powder
  • 1 tsp salt or to taste (optional)
  • 1 tsp tamarind concentrate
  • 125ml (1/2 cup) water
  • 3 tbsp white wine vinegar
  • 125ml (1/2 cup) rapeseed (canola) oil

Instructions

  1. Heat a frying pan over medium high heat. Pour the whole spices into the pan and roast until warm to the touch and fragrant but don’t let them smoke.
  2. Remove the spice from the heat to cool on a plate and then place the spices in a spice grinder or pestle and mortar and blend to a fine powder. Stir in the paprika, amchoor, ground turmeric, ginger powder, garlic powder and salt.
  3. In a frying pan, mix this powder with about 125ml (1/2 cup) of water and the tamarind concentrate and stir into a paste. Pour the oil into the pan and turn your burner on to medium high. Stir continuously until the spices begin to sizzle a bit and the oil all rises to the top. 30 seconds to a minute should be enough as you have already roasted the spices.
  4. Turn off the heat and add the vinegar and stir it all up nicely. Spoon the spice mixture into a very clean preserve jar with an air-tight lid. This will keep in the fridge for at least three months.

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 43Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 331mgCarbohydrates: 7gFiber: 3gSugar: 1gProtein: 2g

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John Yury

Friday 31st of January 2025

Hi Dan, I was given a copy of your CURRY BIBLE for christmas and have been trying and enjoying every recipe (6 so far). just read your latest creation madras curry paste. Can't wait to try it. Cheers! John.

Dan Toombs

Sunday 2nd of February 2025

Thank you so much and I’m glad you’re enjoying the book. Dan

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