If you have a well stocked spice pantry, you should be able to make your own, if not then you can buy Madras Curry Powder from most Indian grocery stores. My source is Ambal Trading on Parliament Street in Toronto. Madras Curry Powder is a key ingredient in Sri Lankan Tamarind Chicken, so make or buy, it’s important.
Tip : Prepared Madras Curry Powder is likely to be quite hot as the ingredients will include hot chili. As I had the ingredients, I omitted the chili and substituted paprika instead.
Ingredients
- 6 tbsp coriander seeds
- 6 tbsp cumin seeds
- 4 tbsp black pepper corns
- 2 tbsp fennel seeds
- 2 tbsp black mustard seeds (you can substitute yellow mustard seeds)
- 1 5" piece cinnamon stick
- 4 bay leaves (if possible Indian bay leaves)
- 3 tbsp fenugreek seeds
- 3 star anise
- 2 sprigs fresh curry leaves about 20 leaves
- 15 pods cardamom
- 2 tbsp ground turmeric
- 2 tbsp chili powder
Instructions
- Gather all ingredients before starting recipe.
- Roast each of the different whole spices separately and transfer to a bowl to cool.
- When cool, transfer the spices to a spice grinder (or a coffee grinder dedicated to spices) and grind until you get a fine powder.
- Transfer the ground spices to a bowl. Add the turmeric and the chili powder and stir to combine.
- Transfer to a jar with a tight fitting lid. The spice will last for three months, after which it may loose some of its aroma.
