Hot and spicy madras curry powder brings all the wonderful flavours of India to your recipes. I like to make my own spice blends whenever possible, and we love Indian food so I'm always reaching for a good curry spice. I had every one of these spices on hand so it was easy to prepare the blend for future use.
How to Make Madras Curry Spice Blend
I slightly adapted the Homemade Hot Madras Curry Powder recipe from The Curry Guy. The whole spices are dry roasted until fragrant (the house smelled amazing), cooled, and then ground into a fine powder. I use a small coffee bean grinder that is reserve for spices only. However, you could go old school, bust out the mortar and pestle, and go to town!
There is no garlic or onion in this blend as typically Indian recipes start with sweating onions and garlic; however, if you prefer, feel free to adjust the blend to include onion and garlic powder. As well, this spice blend is completely customizable to your taste preference. Make it hotter, spicier, mellower, saltier, etc - the flavour balance is up to you.
How to use madras curry?
My favourite way to use Indian spice is a simple sauce of sautéed onions, garlic, and ginger. Then add Indian spice and let it heat through. Stir in crushed or whole canned tomatoes and coconut milk (cream) or yogurt. So simple and yet such wonderful depth of flavour, a lovely heat, and a sweet creamy mellowness in this sauce.
That basic sauce is wonderful with potatoes, cauliflower, sweet potatoes, mushrooms, lentils or chickpeas served over a bed of rice. Or use it for pizza, lasagna, pasta, over roasted vegetables, in buddha bowls or tacos.
Spicy Vegan Dinner Recipes
Vegan Chili for Everyone - thick and meaty (made with Beyond meat).
Spicy Taco Buddha Bowl - easy to make and super easy, we have this on the regular!
Coconut Curry Cauliflower Soup - blog reader and family favorite, this soup is unbelievable!
Dan Dan Noodles - these dan dan noodles are ooh so spicy and delicious.
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Homemade Madras Curry Spice Blend
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INGREDIENTS
- 3 tablespoon coriander seeds
- 3 tablespoon cumin seeds
- 2 tablespoon black peppercorns
- 1 tablespoon fennel seeds
- 1 tablespoon mustard seeds
- 2" piece of cinnamon bark
- 2 bay leaves
- 1 ½ tablespoon fenugreek seeds
- 2 star anise
- 7 green cardamon pods
- 10 curry leaves*
- 5 dried chillies
- 1 tablespoon turmeric powder
- ½ teaspoon cayenne powder
- 1 tablespoon ginger
- 1 tablespoon hot chilli powder
INSTRUCTIONS
- Dry roast each of the different whole spice types individually until they become fragrant. (*Roast Curry Leaves to dry out and become lightly brown.) Transfer to a bowl and let cool.
- Grind the spices together into a fine powder in a spice grinder (or mortar and pestle if you don't have a grinder). Stir in the turmeric, cayenne, ginger, and chilli powders to combine.
- Store in an airtight container in the cupboard.
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