Homemade Hot Madras Curry Powder
Recipe type: Spice Masala
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
  • 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)
  1. Roast each of the different whole spice types individually as different spices roast faster than others.
  2. In a dry frying pan, roast each spice until they become fragrant. The curry leaves need to dry out and become lightly browned.
  3. Transfer the spices to a bowl to cool.
  4. 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.
  5. Add the turmeric powder and chilli powder to the blend and stir to combine.
  6. Store in a dark location in an airtight container and use as required.
  7. Use within three months.
Recipe by Recipes For Indian Restaurant Style Cooking | at https://greatcurryrecipes.net/2015/02/25/homemade-hot-madras-curry-powder/