You will need this Indian Madras Curry Powder Recipe if you are a serious spice lover.
The subtle aromatic flavors of the Curry spice mix will fit perfectly into your kitchen and making your own is well worth it!
Find the Curry Powder Recipe further below.
The Curry spice blend is most probably the most traveled spice mixture from India’s past with the British empire, which you will find in the world.
You can find it’s influence in the many British Indian dishes as well as in other parts of Asia, Europe and on the American Continent.
Indian Curry Powder
You can add curry powder to Vegetarian curries or to dry curry Indian dishes.
Curry powder is also widely used in the Western cuisine in sauces and other dishes.
In Germany, the Currysausage or Currywurst is one of the most popular foods.
In fact it’s to the Germans, what the chicken tikka masala is to the British.
Strangely enough the Currywurst has never pick up on popularity in other German speaking countries like Switzerland or Austria.
However Curry powder can still be found en masse in the alps.
It would be a crime otherwise.
On this side of the world there is something like a curry tree too.
The curry tree grows leaves which are added to coconut milk based curries.
The Curry leaf has a distinctive flavor, in fact it’s one of my favorite precious spices.
The leaves are frequently used fresh, which makes it difficult to come across curry leaves in cold climate countries, however you can get them dried online or in special Asian or Indian stores.
Curry Leaves the pulse of India
In India you just need to go to the market and ask the local vegetable vendor for curry leaves and he will sell you some.
The normally come in very large bundles.
I normally dry these leave and keep them for later use.
Most homes grow their own Curry leaf plants and some will have a huge tree decorating their garden which emits a distinctive aroma all over the area.
Basically this curry powder recipe can be used in coconut curries, which you pour over your rice, and the curry spice mixture includes curry leaves from the curry plant.
Getting confused?
Making this South Indian Curry Powder recipe won’t take you long, it’s easy and well worth the trouble.
You can store the DIY Curry Powder in an airtight container for months and use if over that period in Coconut Curries, dips and other dishes.
Find a list of Dishes where I used this curry powder below the recipe.
What is yellow curry powder made of?
– How to make curry powder from scratch? –
How I used my Madras Curry powder in my cooking. Find dishes below:
How are you planning to use the curry powder recipe?
Do you like homemade seasonings? See some more DIY spice and herb blends to make at home!
Madras Curry Powder Recipe
Ingredients
- 1 Tablespoon Red Chili Pepper Ground kashmiri or other mild to medium red chili pepper
- 10 Curry Leaves dried and crushed
- 2 Tablespoon Coriander Seed ground
- 1 1/2 Tablespoon Cumin Powder ground
- 1 Teaspoon Mustard seeds ground
- 1 Teaspoon Green Cardamom ground
- 2 Teaspoon Black Pepper
- 1 Teaspoon Ginger ground dried
- 1 Teaspoon Fenugreek Leaves dried and crushed
- 1 Tablespoon Turmeric powder
- pinch Clove ground
- 1/2 Teaspoon Cinnamon ground
- pinch Nutmeg ground
Instructions
- If you use whole spices, dry them first in a pan (without oil!) or in the oven for a few minutes. Then let cool and grind with blender or mortar and pestle.
- If you dry your spices in the oven, preheat to 250° Fahrenheit/ 120° Celsius.
- Keep a baking tray ready and add all the whole spices on it. Dry bake for 10 minutes at 250° Fahrenheit/ 120° Celsius.
- Once dried over the heat, let cool a few minutes.
- In a grinder, mortar or pestle or small blender jar add all the cooled down dried whole spices and grind to a fine powder. You can work in batches.
- Mix all the ground spices together to create a smooth madras curry powder.
- Store in an airtight jar, in a cool and dry place. Keep away from direct sunlight.
Notes
- Drying whole spices in a pan might be faster but if you have to dry the fenugreek and curry leaves, then dry in the oven only.
- If you use ground spices only in this recipe, don’t dry. You only need to dry the spices because you want to turn them into a powder and not all spices are available dried
- Some spices do not need to be dried to grind them such as nutmeg. Just scrape off with a nutmeg grater or a knife.
Aparna says
Actually, curry powder is a British invention. Which is why you never find it in India. 🙂
mjskit says
What gorgeous pictures and I love the color of the curry powder! Great story about curries! I knew that curry powder was a blend of some type but still thought it was used in Indian cuisine. Now I know I was wrong. Loved the part about eating curry in India and meeting the “fire devil”. Cute. 🙂 I do love your blend! You’ve introduced me to a couple of new chillis that I’ll have to look up. I may or may not be able to find them here. I’m sure your blend FAR surpasses the bottled stuff I buy off the grocery shelf. Great post!
kitchenriffs says
I’ve heard of Currywurst but never had one. Sounds like something I’d enjoy! Good recipe for Madras Curry Powder. I often use this when I’m cooking Chinese dishes – it’s a kitchen staple for me. (When I cook Indian I usually just mix my own masala.) Good stuff – thanks.
Nami | Just One Cookbook says
If we eat use more curry powder I’d totally make it from scratch. It sounds fun and my friend does make her own curry powder too. It’s nice to adjust to your family’s taste!
StoneCut says
Just for completeness sake: Making a generic “Currywurst” is simple – fry some Bratwurst and slather it in warmed up ketchup (the better Currywurst places – often called “Wurstbuden” – in Germany use Heinz or Develey ketchup, there should be no problem getting that stuff anywhere in the world) then simply sprinkle some curry powder/mild madras on top and eat.
Some places use something called “Curryketchup” instead, which is simply ketchup mixed with curry powder (this Madras masala seems a good fit). I suggest sprinkling it on top instead, though.
The type of sausage used will differ depending on the region of Germany you visit and each region claims to make the best currywurst (of course).
You can also use british “bangers” as sausages or whatever other sausage you like. Polish sausages (Krakow) also work great. It’s not 100% original but it’s an often found variation of the currywurst here in Germany. I personally love it.
This article on Wikipedia is also quite good (but a bit short):
http://en.wikipedia.org/wiki/Currywurst
Helene Dsouza says
Thanks for taking the time and sharing some more info about the curry wurst. 🙂
Easyfoodsmith says
Look at that color! This looks way better than my store brought one 😛 I need to try your’s once my store brought one is over.
asiya subhani says
Being a south indian from hyderabad I am quite fond of powders or podi as they are usually called here and these lovely shots of the curry powder have made me even more curious to try it out…
Carlos Peres da Costa says
You published a recipe for Madrass Curry Powder. How about a true Goan Xacuti powder recipe ?
Helene Dsouza says
yes good idea, thanks for your suggestion! 🙂
Zubeida says
thanks for sharing the recipe.best curry powder av used so far❤️
Helene Dsouza says
Thank you Zubeida for taking the time to leave us feedback. 🙂