Madras Curry Powder

January 27, 2015
7 Ratings
  • Makes 1 cup
What You'll Need
  • 2 tablespoons whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 teaspoon fenugreek seeds
  • 3- to 4-inch piece of cassia bark
  • 10 to 15 whole green cardamom pods
  • 1 teaspoon whole black pepper
  • 5 to 6 long, mild Kashmiri chiles, dried
  • 20 to 30 small curry leaves
  • 2 tablespoons ground turmeric
  1. Toast the first 7 spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to 1 minute per spice. Place each in the same bowl and let them cool completely.
  2. To toast curry leaves, place in the same hot pan. Shake the pan to crisp up and toast the leaves, about 1 minute. When they are fragrant, brown around the edges, and crumbly, remove them from the pan and let cool in the bowl.
  3. Place the toasted spices, curry leaves, and ground turmeric in a spice grinder or powerful blender and grind to a fine powder. Sieve if necessary.
  4. To store, place it in an airtight tin in a cool, dark place. It should keep for at least 6 months, though the fresher the better.

See what other Food52ers are saying.

  • MangoEats
  • N.Sabah

2 Reviews

N.Sabah July 19, 2018
Absolutely amazing recipe. The flavours and aroma of the fresh spices are mouth watering. It’s now my go to recipe that I make and store for Chicken Jalfrezi which asks for Madras Curry powder.
MangoEats March 14, 2015
I'm surprised no one has tried this yet! I'll be trying in the coming week and posting the results. Thanks for sharing!