Mound of Madras 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 is, also used in Africa, in regions formerly under British colonial rule. See Comments.







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
Make   -   (15 min)
  1. In a dry pan over fairly high 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. It should never be so hot you see smoke.
  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 Powders & Flake page.

  3. Grinding:

      An Indian Mixie is best, but a little whirling blade coffee grinder works well - mine is a Krups.

  4. Comments:

      Curry Powder was invented in the days of the British Raj to deliver "Indian flavor" in a convenient can. Ship and Sun brands are good. Grinding your own from fresh spices offers better flavor, and today that's easy to do. This recipe fills about 3/4 of a 4 ounce spice jar.
  5. 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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