Curry Powder

Madras Curry Powder #1
Anglo-Indian

Madras curry powder is essential for British and American recipes calling for "curry powder" but is not authentic for Indian recipes. It was invented in the days of the British Raj to deliver "Indian flavor" in a convenient can. Grinding your own from fresh spices offers better flavor and today that's easy to do. This recipe makes about 3 ounces.






1
1-1/2
2
1
18
1/2
1-1/2
1/2
3
3/4
1-1/2
T
T
t
T

t
in
T

t
T
Cumin seeds
Coriander seeds
Fennel seeds
Red Chili flake (2)
Cloves, whole
Fenugreek seeds
Cinnamon stick
Peppercorns black
Bay Leaves, dry
Ginger, ground
Turmeric, ground
PREP   -   (15 min)
  1. In a dry pan over moderate heat, roast the CUMIN SEEDS stirring until they are very fragrant and darken just a shade. Then do the same for the CORIANDER SEEDS and FENNEL SEEDS. Do the cumin first because it's easiest to judge by smell when the pan is hot enough.
  2. Grind All Whole Ingredients to a fine powder in your spice grinder (see Note-3).
  3. Mix All items thoroughly.
  4. Package in an airtight jar. Stored in a cool place away from light it should be good for about a year.
NOTES:
  1. Ingredients:   There is no standard ingredient list or measures so Madras curry powders from different makers vary substantially. Mustard seeds, anise seeds, garlic powder, trifala and curry leaf may also be included and/or some listed ingredients may be omitted.
  2. Chili:   Hotness depends on how hot your chili is and how much you use. Korean flake works well and in the quantity given makes a mild powder. For details see our Chili Page.
  3. Grinding:   A little whirling blade coffee grinder is excellent for this job - mine is a Krups.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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