Recipe by Sharon123
This is an Indian recipe, but embraced by South Africans where there is a large Indian population.
Top Review by Escoffier Pepin
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!
- 118.32 ml coriander seeds
- 88.74 ml cumin seeds
- 14.79 ml mustard seeds
- 14.79 ml fennel seed
- 59.16 ml ground cinnamon
- 118.32 ml peppercorns
- 14.79 ml ground nutmeg
- 14.79 ml whole cloves
- 29.58 ml ground cardamom
- 29.58 ml turmeric
- 29.58 ml ground ginger
- 14.79 ml cayenne (or less if less heat is desired)
Directions See How It's Made
- 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.