Madras Curry Powder – a delicious recipe with coriander seeds, cumin seeds, fenugreek seeds, cassia bark, green cardamom pods, black pepper. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
38
kcal
Calories
1
g
Fat
7
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 tablespoons whole coriander seeds, 1 tablespoon whole cumin seeds, 1 teaspoon fenugreek seeds, 3- to 4-inch piece of cassia bark, and more.
Yes, Madras Curry Powder falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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