Madras Curry Powder

1. 1

   Toast the first seven spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to a minute. Remove to a bowl and let cool completely.

2. 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 cool.

3. 3

   Place the toasted spices, curry leaves and ground turmeric in a spice grinder or powerful blender and grind to a fine powder, sieving if necessary.

4. 4

   Store in an airtight tin, in a cool place away from light.

* Per serving · 4 servings · Values may vary.

No additional tips available.