A teaspoon of Madras curry powder adds tremendous flavor to any recipe. Besides, making this hot Madras curry powder home could save you money. Furthermore, customize it to suit your personal preference. Making this Indian-style curry powder is simple and quick.
You would not believe how easy it is to make the best Madras curry powder unless you watch the video. And you will love how comfortable preparing this excellent multi-purpose masala is.
This spice curry powder gives all the flavors you expect from authentic Indian-style food.
Whether you grill or cook, you always need a secret ingredient that enhances your food. What if that secret ingredient is so easy to make? For me, this spice powder is so unique that it is close to my heart, and feel it is much better than the store-bought Indian spice blends.
In this recipe, I enjoy adjusting the heat level according to my choice, which makes it incomparable with the readymade ones, where you do not have any control over anything.
Moreover, with the cost of spice powder, you can make your own Madras curry powder for the entire year. And the good part is that you can store the whole spices for a couple of years. And grind hot curry powder whenever necessary. Furthermore, the satisfaction you get by making the store-bought version at home is incredible.
Usually, the recipe takes only 15 minutes for prepping and grinding. Then why wait, assemble all the ingredients, and get ready to pat yourself back for your outstanding work?
If you cook Indian food for a while, you might already have the ingredients in your pantry. If not, visit your local Indian store to make this special Madras spice mix. You might need only a tiny portion of the whole spices; the rest you can save to make other Indian recipes or Indian spice mix.
What is Madras curry powder?
Its name arrived after the South Indian Madras; now, it is called Chennai. South India is known for its original pepper, coriander, cumin, and fenugreek. If you have noticed, most South Indian recipes call for these spices.
Everyone has their recipe for this spice mix, but in general, it is made with red chili, coriander seeds, fenugreek seeds, peppercorns, and cumin seeds. This looks reddish-orange, which transforms our food more pleasing and appetitive.
This spicy curry powder has rich, earthy, robust flavors that enhance the food than you imagine-like this curry aioli. You can use meat, fish, shrimp, or vegetables for a nick kick and zing.
Recipes that you can use this spice blend
- South Indian potato fry
- Madras Lentil curry
- Indian salmon curry
- Pan-fried potato wedges
- Madurai chicken curry
- Egg thokku
The key ingredients
All the ingredients listed here have unique flavor and taste. So what is in Madras curry powder?
Red chili pepper. The sole ingredient for the color and the heat in this recipe. You may increase or decrease the quantity of red chili according to your heat level. When you want to retain the color and reduce the heat, substitute it with Kashmiri red chili.
Coriander seeds. Red chili and coriander seeds go hand in hand. They are inseparable in South Indian cooking. It is a flavor enhancer and gives a thick consistency and subtly down the red chili's heat.
Peppercorns. We all know how the black pepper gives a gentle heat and flavor. Freshly ground peppercorns have unique fresh flavors and will get lost quickly. I would advise using the whole black pepper and never be substituted with the pepper powder available in the stores.
Cumin seeds. Like red chili and coriander seeds are inseparable, peppercorns and cumin seeds work the same way.
Fenugreek seeds. Another flavor enhancer has its nutritional benefits. It tastes bitter, so do not go overboard; too much can spoil the taste.
Other seasonings you may like,
How to make Madras curry powder
Roasting the spices. First, dry roast all the spices in a pan except the red chili peppers. Dry roasting them in simmering flame brings out all their aroma and will also get cooked even in the center. My advice is to stir continuously until it is done. Otherwise, you may have uncooked red chili and burnt cumin seeds.
Once the spices splutter and are aromatic, remove them from the heat transfer to a plate and keep them aside.
Add a quarter teaspoon of cooking oil and red chili pepper in the same pan. Saute until the skin of the red chili pepper changes its color. Transfer to a plate and bring it down to room temperature.
If you make larger quantities than in this recipe, dry roast them individually, as each ingredient has a different cooking time.
Grind. Grind to a fine powder by using your high-powder blender or spice jar.
Store. Transfer to an airtight container and store for use later. This Madras curry powder is good for up to 3 months at room temperature.
Curry powder Vs. Madras curry powder
Many of you possibly have questions like, Are curry powder and Madras curry powder the same?
No, it is not. They are different to some extent.
Madras curry powder's flavors are mainly from the ingredients peppercorns and fenugreek.
Naturally, the Curry powder has an intense flavor since it is made with cinnamon, cloves, bay leaves, nutmeg, and more.
Garam masala is usually a flavoring agent made with cardamom, cinnamon, and cloves.
To put it more straightforwardly, Madras curry powder and Garam masala are two distinct elements. When both are combined, they can transform into curry powder.
Make this spice mix hot or mild
The red chili determines the hotness and mildness of this spice mix. Increase the quantity of red chili in this Madras curry powder recipe to make it hot.
On the other hand, you may substitute Kashmiri red chili for the red chili. Kashmiri red chili gives a deep red color to the food without making it hot.
You may also adjust the heat with yogurt or butter when the Madras spice mix is too hot to handle.
When using this Madras spice powder for the first time, you find the heat in the throat. Add a tablespoon of butter, saute, and coat the dish with butter. The result is that the dish is richly enhanced but without heat. You may apply this secret to any recipe that you make with the hot spices.
How to use in a recipe
This spice mix is primarily wholesome; it goes anywhere and adds heat and spice to the food.
I use it as a fish, shrimp, and chicken rub. And appreciate yourself for making a succulent dinner effortlessly.
I use this homemade Madras curry powder as a marinating sauce, adding minced garlic, yogurt, and lemon juice. This marinade is ready in minutes and weeknight dinner is ready in minutes.
This is a great addition when cooking lentils or chilies. And feel the Indian restaurant at home.
While cooking vegetables, sprinkle this Madras mix according to your preference. The regular veggies can turn into a super drooling dish with minimum time and work.
Printable recipe card
Madras curry powder recipe
Ingredients
- ¼ tsp black mustard seeds
- ¾ teaspoon fenugreek seeds
- ½ teaspoon cumin seeds
- 1 tablespoon whole black pepper
- 1 bay leaf
- ¼ cup coriander seeds
- 1 inch cinnamon
- ¼ teaspoon vegeable oil
- 1 cup red chili pepper /10
- ½ teaspoon turmeric powder
Instructions
- In low heat and to the pan, add black mustard seeds, fenugreek seeds, cumin seeds, black pepper, coriander seeds, bay leaf, and cinnamon.
- Dry roast them until they shrink slightly and turn to a golden brown.
- Transfer to a plate and set aside.
- In the same pan, drizzle vegetable oil, and add red chili peppers.
- In the low heat, roast until it changes its color.
- Transfer to a plate and allow it to cool to room temperature.
- Grind using a heavy-duty blender or a spice grinder.
- Store in a airtight container for future use.
Video
Notes
- Watch careful, as the mustard and cumin seeds may splutter.
- Always roast the spices in the low flame and possible, as our point is to remove the moisture content present in the spices. This helps the madras curry powder to be aromatic that lasts for a longer time.
- You may also add half a teaspoon of turmeric powder to this recipe while grinding.
Ruxana
Flavorful Curry powder..
Sujatha Muralidhar
Thank you Ruxana.