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Ground spice for madras curry spice blend in a dish.

Homemade Madras Curry Spice Blend

Adapted from Dan Toombs Homemade Hot Madras Curry Recipe
Homemade Madras curry spice blend that's inexpensive and easy to make. Great to have on hand for stews, soups, chilis and curries.
Course condiments
Cuisine Indian
Keyword homemade spice blend, spicy madras curry blend
Prep Time 10 minutes
Total Time 10 minutes
Author Tracy Halasz


  • 3 tbsp coriander seeds
  • 3 tbsp cumin seeds
  • 2 tbsp black peppercorns
  • 1 tbsp fennel seeds
  • 1 tbsp mustard seeds
  • 2" piece of cinnamon bark
  • 2 bay leaves
  • 1 ½ tbsp fenugreek seeds
  • 2 star anise
  • 7 green cardamon pods
  • 10 curry leaves*
  • 5 dried chillies
  • 1 tbsp turmeric powder
  • ½ tsp cayenne powder
  • 1 tbsp ginger
  • 1 tbsp hot chilli powder


  • 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.