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Indian, British, ingredient
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Madras Curry Powder

While the British claim to have invented madras curry powder in th 1960’s, it can be traced back to South India in the state of Tamil Nadu in the 1700’s. The spice was commercially produced and sold to the British army and government.
To make the curry powder, I recommend individually toasting all of the whole spices, since they all toast at different rates. Once all of the spices are cooled, grind all of them in a spice grinder. You can use the curry powder in a variety of South Asian curries; pairing well with just about every protein.
Prep Time20 minutes
Course: ingredient
Cuisine: British, Indian
Keyword: British, Indian, ingredient, South Asian
Author: Alex Gorgos

Equipment

  • Spice grinder

Ingredients

  • 3 tbsp cumin seeds
  • 3 tbsp coriander seeds
  • 2 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 1 tbsp black mustard seeds
  • 3” cinnamon stick
  • 2 bay leaves
  • 1 1/2 tbsp fenugreek seeds
  • 2 star anise
  • 10 curry leaves
  • 8 green cardamom pods
  • 1 tbsp ground turmeric
  • 4 dried Kashmiri chilies

Instructions

  • Individually dry toast all of the whole spices. Grind everything together in a spice grinder.
    Indian, British, ingredient