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Madras Curry Powder (Indian Curry)


Dried red chillies
Coriander seeds
1 tbsp
Cumin seeds
2 tsp
Mustard seeds
1 tsp
Black peppercorns
2 tsp
Fresh curry leaves
Ginger – ground
½ tsp
Turmeric - ground
1 tsp

A fragrant, fairly hot curry powder, which is used to flavor lamb and pork dishes.

Remove the seeds from the chillies. Dry roast the whole spices until they darken. Leave to cool, then grind to a powder. Dry roast the curry leaves in the pan for a few minutes, then grind and add them to the mixture with the ginger and turmeric, blending well. in an airtight jar, the powder will keep for 3-4 months.