Learn how to make my all-purpose Curry Powder Recipe (Indian Madras Style).
A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad and Malaysian Curry Puffs.
I find I get the most use out of Madras curry powder when I need an instant pop of spicy flavour and aroma.
Spice level
This is a mild to medium curry powder but feel free to adjust the quantity of chilli powder to your taste.
How to store curry powder
Store this Madras curry powder in a clean, dry airtight container, preferably somewhere cool and dark. It will keep for up to 6 months but is best used within 3 months.
How to use curry powder
A handful of recipes in my cookbook, such as my Madras Mac and Cheese (page 62), Singapore Poha (page 93) and Paneer Katsu Curry (page 84), call for it.
Curry powder is an all-in-one affair used for adding a generic Indian curry flavour to all sorts of dishes, much like the many types of masala powders there are.
Ideas for this curry powder blend
- Add this curry powder to simmering coconut milk for an instant curry sauce
- Sprinkle over roast potatoes, fries or roasted vegetables
- Mix into butter for an easy curry butter
- Stir into mayo, yoghurt or sour cream for a quick dip. Curry mayo is delicious!
Where does curry powder come from?
The concept of curry powder was entirely a British construct, created to mimic the Indian flavours enjoyed in the Subcontinent while under British rule (1858–1974). It was later introduced to other countries occupied by Britain.
Before long, curry powder reached almost every part of the world, from Eastern and Southern Africa to the Pacific and Indian Ocean, the Caribbean, China, Malaysia and Japan.
Today it has a place in my kitchen cupboard beside other masala mixes I use often, such as Garam Masala, Biryani Masala and Seekh Kebab Masala.
Do I need to toast spices for curry powder?
All spices have different roasting times and so, if you do have time, dry roast each one individually in a small frying pan (skillet) to ensure every player brings its A-game.
If you don’t have time to roast them separately, I recommend that you at least take the process of roasting everything together as slowly as time permits. Do this over a low heat.
This will ensure the oils are released gently and you can keep an eye on the spices so that nothing burns.
How I make Curry Powder Recipe (Indian Madras Style)
I usually dry roast all my spices together, very slowly until aromatic. I don’t recommend roasting spices in the oven unless you’re particularly eagle eyed.
If you do try to oven roast spices, do it one ingredient at a time and take care not to burn them. Lightly bash cloves and cardamom pods in a mortar with a pestle prior to roasting. They can pop and project themselves out of the pan.
You always don’t need to roast the spices!
Not all pre-mixed masalas require you to roast the whole spices prior to grinding.
You can simply pre-roast the ones you intend to stir into the finished dish as a final flourish. You can also at as they are alongside a meal (think gunpowder/podi from South India).
What is in curry powder? Curry Powder Recipe (Indian Madras Style)
My recipe for curry powder balances hot and aromatic spices for a well-rounded curry powder that brings warmth and bold flavour to any dish.
The ingredients include: coriander, cumin, mustard, fenugreek, black pepper, star anise. cloves, cardamom, curry leaves, chilli, turmeric, onion powder, garlic powder, ground ginger, cinnamon.
Find all the quantities in the recipe card for curry powder below.
Curry Powder Recipe (Indian Madras Style) | How to make Indian curry powder at home
Curry Powder Recipe (Indian Madras Style)
A good-quality, all-purpose curry powder is great for adding spice to curry dishes, lentils, rice, noodles, sauces, soups and even dishes like Curry Pasta Salad! I find I get the most use out of Madras curry powder when I need an instant pop of spicy flavour and aroma. This is a mild to medium curry powder but feel free to adjust the quantity of chilli powder to your taste.
Ingredients
- 4 tbsp coriander seeds
- 2 tbsp cumin seeds
- 2 tsp mustard seeds
- 1 tsp fenugreek seeds
- ½ tsp black peppercorns
- 1 star anise
- 3 cloves
- 3 green cardamom pods
- 10 curry leaves
- ½ tsp chilli powder
- 1 tbsp ground turmeric
- 2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 tsp ground cinnamon
Instructions
- Heat a dry frying pan (skillet) over a medium-low heat. Roast the coriander seeds, cumin seeds, mustard seeds, fenugreek seeds, black peppercorns, star anise, cloves, cardamom, and curry leaves over a low heat. Stir continuously to ensure none of the spices “burn. The process will take around 8–10 minutes. Remove the pan from the heat and transfer these spices to a plate to cool completely.
- Grind the roasted spices in a high-powered blender or coffee grinder to a very fine powder. Add the ground spices and blitz once more to incorporate.
Notes
Storage instructions for curry powder
Store this Madras curry powder in a clean, dry airtight container, preferably somewhere cool and dark. It will keep for up to 6 months but is best used within 3 months.
Excerpt from Sanjana Feasts, Sanjana Modha, published by Unbound 2024. This material is protected by copyright.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Excerpt from Sanjana Feasts, Sanjana Modha, published by Unbound 2024. This material is protected by copyright.