Madras Curry Powder

9 ingredients
4 steps

Ingredients

  • 2 tablespoons whole coriander seeds
  • 1 tablespoon whole cumin seeds
  • 1 teaspoon fenugreek seeds
  • 3- to 4-inch piece of cassia bark
  • 10 to 15 whole green cardamom pods
  • 1 teaspoon whole black pepper
  • 5 to 6 long, mild Kashmiri chiles, dried
  • 20 to 30 small curry leaves
  • 2 tablespoons ground turmeric

Directions

  1. 1
    Toast the first 7 spices, one at a time, in a hot, heavy pan until fragrant. This can take anywhere from 30 seconds to 1 minute per spice. Place each in the same bowl and let them cool completely.
  2. 2
    To toast curry leaves, place in the same hot pan. Shake the pan to crisp up and toast the leaves, about 1 minute. When they are fragrant, brown around the edges, and crumbly, remove them from the pan and let cool in the bowl.
  3. 3
    Place the toasted spices, curry leaves, and ground turmeric in a spice grinder or powerful blender and grind to a fine powder. Sieve if necessary.
  4. 4
    To store, place it in an airtight tin in a cool, dark place. It should keep for at least 6 months, though the fresher the better.

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