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.
WOW! I have never made my own curry powder and was surprised at the phenomenal flavor this packed when we taste-tested this with what I buy from the Indian store. The store bought had no flavor at all by comparison. For DH's taste I used less of the peppers and non-Indian spices. Grinding this in a coffee grinder (just for spices) was the perfect way to go. A quarter recipe made almost a 1/2 cup, so that will last a while. Thanks Sharon, for opening my eyes!
this is amazing! I use it all the time! thanks!
amazing!!!! THANKS for posting this recipe!
Wonderful aroma as this heated in the pan. I made for ZWT4's trip to Africa and used it in the Spice It Up Challenge. I also made a quarter and next time I'd cut the cayenne...it was great but a little too much zing for me!
Fabulous flavor, this was a nice simple recipe for homemade powder, i liked the heat so used the full cayenned. Also did cut the recipe to a 1/4. Used in Ground Beef Curry (Kima Curry)
Love home made spice and seasonings and this one is no exception. Made as posted and used it in the making of Cashew Chicken Curry - it has been added to my collection.
Wow - I have never made a spice before and I'm so glad this is the one I chose to tackle that project! I made just a .125 recipe and used 1t, but I have lots leftover for another time. I added about double the amount of cayenne, as we like it hot and it had a little kick... it was also sweet at the same time which is just how I like my curry. It took a very long time for the seeds to pop, I wonder if I should have had a higher heat. Also I used my food processor and found that it took a very long time before it became a fine powder - many many minutes. Made for ZWT4 Spice it Up challenge.