Prep 10 mins
Cook 10 mins
This is an Indian recipe, but embraced by South Africans where there is a large Indian population.
- 8 tablespoons coriander seeds
- 6 tablespoons cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seed
- 4 tablespoons ground cinnamon
- 8 tablespoons peppercorns
- 1 tablespoon ground nutmeg
- 1 tablespoon whole cloves
- 2 tablespoons ground cardamom
- 2 tablespoons turmeric
- 2 tablespoons ground ginger
- 1 tablespoon cayenne (or less if less heat is desired)
- In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.
- Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
Close, but not quite. While Madras style curries are known to be very fragrant with sweet spices, this sweetness is always balanced with pungent and earthy spices. This recipe has waaaaaaaaay too much cinnamon and other spices, namely ginger and cardamon. The recipe is also missing Fenugreek, which is a must for Madras style curry. Here are my suggestions to correct the above:
1. Reduce the cinnamon to 2 Tbsp
2. Increase Cumin Seeds to 8 Tbsp
3. Add Fenugreek Seeds - 2 Tbsp
4. Instead of powdered Cardamom, use 2 Tbsp of whole cardamom. This will reduce the overall amount once it is ground, and drastically improve flavor.
5. Reduce ground ginger to 1 Tbsp. Since most curries contain fresh ginger, this reduction is essential. Also, fresh ginger is far superior.
This will yield a spice mixture that will not only be more balanced and authentic, but it will certainly liven up any dish that you may but on to stew. ENJOY!
This was good but it doesn't really look or taste like the kind of curry powder I am used to. It tasted more like a Moroccan seasoning blend and was dark brown while every curry powder I've ever seen is orangey-yellow. I checked the ingredients on my purchased bottle of madras curry powder and added more of certain ingredients to try to duplicate it; after that it started to taste more like what I'm used to but still not like a true curry powder. Don't get me wrong, I did like this blend; just wasn't what I was expecting.
Well, there will be no going back to buying grocery store curry powder now that I have made this recipe! It has an amazing aroma and flavour. I took a reviewer's suggestion of eliminating the cayenne, and adding it to taste for individual recipes, added 1 TBSP fenugreek seeds, reduced the cloves to 1 tsp, and added 2 TBSP curry leaves.