The Madras curry powder is an irreplaceable part of the local Madrasi cuisine with a balanced earthy and fragrant profile from the cumin, coriander, fenugreek and mustard with a mild hit of spice from the peppercorn and chilli.
The name Madras brings to mind the allure of the thriving historical fishing settlement on the Coromandel coast in Tamil Nadu in Southern India. The settlement was famous as a trading port in the early days of the East India Company’s trade network. The spice trade brought a vast number of spices from the East Indies and all over India to Madras.
What is Curry Powder?
Curry powder is an aromatic blend of lightly roasted and ground spices. It is one of the most versatile ingredients to have in the pantry. A spoonful of curry powder can enliven a hearty curry dish or bring out the aroma of a rich broth or soup. It can also be used to make a diverse range of dishes from a curry dip with yogurt or mayo to a seasoning for snacks such as curried sweet potatoes.
In India, every region, culture and family have its variations of curry powders depending upon the tradition, lay of the land and the spices found in the region. Every Indian child’s earliest and most enduring memory is of their grandmother grinding spices at home on an early spring morning in a traditional mortar and pestle.
Ingredients
Cumin seeds - 1 ½ tbsp
Coriander seeds - 2 tbsp
Mustard seeds - 1 tbsp
Fenugreek seeds - 1 tbsp
Cinnamon - 4 sticks of 2 inches each
Green Cardamom - 12 pods
Dried Kashmiri red chilli - 6 piece
Black Peppercorns - 1 tbsp
Dried Curry leaves - 12-14 no
Turmeric - 2 tbsp
Procedure
1. Heat a skillet and roast the coriander seeds, cumin seeds, fenugreek, mustard, cinnamon, black peppercorns, cardamom and dried chillies for 4 to 5 minutes till aromatic and toasted. Keep stirring or tossing around in the skillet to ensure they do not burn.
2. In a blender or coffee grinder, blitz them together with curry leaves into a fine powder.
3. Add turmeric and mix well together.
4. Store in an airtight container away from sunlight.
Once toasted and blended, this homemade spice blend will remain safe to consume for a long time. However, spice blends tend to lose their flavour and bold intensity over time. This Madras curry powder will stay fresh to use for 8-10 weeks. It will serve you perfectly when making a delicious Madrasi curry or whipping together a beautiful dip with yoghurt when you have company.
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