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.
While you can add the curry powder to Vegetarian curries or to dry Indian curry dishes, it 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.
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In this world there is something like a curry tree too.
The curry tree grows leafs which are used to be added to coconut curries. The Curry leaf has a distinctive flavor, in fact it’s one of my favorite precious spices.
The leafs are frequently used fresh, which makes it difficult to come across curry leafs in cold countries, however you can get them dried too online or in special Asian stores.
In India you just need to go to the market and ask the vegetable vendor for curry leafs and he will sell you some.
Most houses grow their own Curry 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 confusing?
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.
Curry Powder Recipe – Madras Curry Spice Mix below:
– What is yellow curry powder made of? –
– How to make curry powder from scratch? –
- 3 dried Kashmir Chills or other partially spicy medium sized dried chili type
- 1 dried Piri Piri Chilli or another dried small spicy chili type
- 10 Curry leafs (you can get that in the local Asian store)
- 2 Tablespoon Coriander Seeds
- 1½ Tablespoon Cumin Seeds
- 1 Tsp dark Mustard seeds
- 2 Green Cardamom Pods
- 2 dozen Black Pepper seeds
- 1 Teaspoon Ginger powder
- pinch Asafoetida
- 1 Teaspoon dried Fenugreek leafs (Kasuri Methi)
- 3 Teaspoon Turmeric powder
- pinch Clove powder
- ½ Teaspoon Cinnamon powder
- pinch grated Nutmeg
- You have to dry the whole spices first. Either you dry them in a pan over the fire dry without oil or in the oven.
- If you pick the oven, preheat it to 120 Celsius.
- Keep a baking tray ready and add all the whole spices on it. Dried Kashmir Chili, dried Piri Piri Chili, Curry leafs, Coriander Seeds, Cumin Seeds, dark Mustard seeds, green Cardamom seeds (discard shell pod) and Black Pepper seeds. Dry bake for 15-20 minutes at 120 Celsius.
- Once dried over the heat, let cool a few minutes.
- In a grinder add all the cooled down dried whole spices and the remaining powder spices and grind to a fine powder mixture.
- Store in an airtight jar, in a cool and dry place. Keep away from direct sunlight.
How I used my Madras Curry powder in my cooking. Find dishes below:
- Curry Mayo
- Mulligatawny Soup
- Aloo Gobi Masala – Easy Potato Cauliflower Curry
- Spaghetti with Currywurst Sauce
- Singapore Noodles – Singapore Chow Mein
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!
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Actually, curry powder is a British invention. Which is why you never find it in India. 🙂
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!
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.
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!
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
Thanks for taking the time and sharing some more info about the curry wurst. 🙂
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.
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…
You published a recipe for Madrass Curry Powder. How about a true Goan Xacuti powder recipe ?
yes good idea, thanks for your suggestion! 🙂