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    You are in: Home / Recipes / Madras Curry Powder Recipe
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    Madras Curry Powder

    Madras Curry Powder. Photo by CaliforniaJan

    1/8 Photos of Madras Curry Powder

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Sharon123's Note:

    This is an Indian recipe, but embraced by South Africans where there is a large Indian population.

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    1. 1
      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.
    2. 2
      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.

    Ratings & Reviews:

    • on December 20, 2010

      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!

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    • on September 27, 2010


      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.

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    • on June 28, 2008


      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)


    Nutritional Facts for Madras Curry Powder

    Serving Size: 1 (244 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 5265.4
    Calories from Fat 963
    Total Fat 107.0 g
    Saturated Fat 24.2 g
    Cholesterol 0.0 mg
    Sodium 936.7 mg
    Total Carbohydrate 1239.8 g
    Dietary Fiber 527.7 g
    Sugars 21.3 g
    Protein 216.9 g

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