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Madras Curry Powder

Lost better than shop-bought!
Prep Time22 minutes
Course: Ingredient
Cuisine: Indian
Diet: vegetarian
Recipe Type: Curry
Servings: 0

Ingredients

  • 3 tbsp coriander seeds
  • 2 tbsp cumin seeds
  • 1 tbsp black peppercorns
  • 1½ tbsp ground turmeric
  • 1 tbsp ground paprika for colour
  • 1 tsp ground cinnamon
  • 2 tsp fennel seeds
  • 1 tsp mustard seeds black or yellow
  • 1½ tsp ground ginger
  • 1 –2 tsp cayenne pepper or dried chilli powder adjust to heat preference
  • 1 tsp fenugreek seeds optional, but traditional
  • 1 tsp garlic powder optional

Instructions

Toast the Whole Spices

  • In a dry frying pan over medium heat, toast: coriander seeds, cumin seeds, peppercorns, fennel seeds, mustard seeds and fenugreek seeds.
    Stir constantly for 1–2 minutes until fragrant, then remove from heat.

Grind

  • Let the toasted spices cool, then grind to a fine powder using a spice grinder or pestle and mortar.

Mix

  • Combine the ground toasted spices with the pre-ground spices: turmeric, paprika, cinnamon, ginger, cayenne/chilli, garlic powder

Store

  • Store in an airtight jar away from heat and light.
  • Use within 3–4 months for best flavour.