Madras Curry Powder Recipe

Homemade Madras Curry Powder is bold, flavorful, and easy to make! This South Indian spice blend is budget-friendly and perfect for curries.

Course Dinner, How to

Cuisine British, Indian

Prep Time 3

Cook Time 5

Servings servings

Calories 6kcal

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.
Add all the ingredients to the blender jar, and also ground turmeric.
Grind all the ingredients, using a heavy-duty blender or a spice grinder.
Store in a airtight container for future use.

The heat level can be adjusted by increasing or decreasing the amount of red chilies to suit personal preference.
Store Madras curry powder in an airtight container in a cool, dry place for up to four weeks or refrigerate for up to six months for longer shelf life.
This spice blend is versatile—use it in curries, soups, roasted vegetables, meats, dips, or as a seasoning for snacks like curry almonds and curry aioli.