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. It is a key ingredient in Sri Lankan Tamarind Chicken, so make or buy, it’s important.

Print Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
  • Cuisine Indian
  • Keyword All-Seasons, Spices, Rubs, Marinades
Servings Prep Time Cook Time
12 portions 5 minutes 5 minutes
Passive Time Total Time
10 minutes
Servings Prep Time Cook Time
12 portions 5 minutes 5 minutes
Passive Time Total Time
10 minutes
Tips
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.
Degree of Difficulty
Easy
Ingredients
  • 6 tbspn coriander seeds
  • 6 tbspn cumin seeds
  • 4 tbspn black pepper corns
  • 2 tbspn fennel seeds
  • 2 tbspn black mustard seeds (you can substitute yellow mustard seeds)
  • 1 5" piece cinnamon stick
  • 4 bay leaves (if possible Indian bay leaves)
  • 3 tbspn fenugreek seeds
  • 3 star anise
  • 20 curry leaves
  • 15 pods cardamom
  • 2 tbspn ground turmeric
  • 2 tbspn chili powder
Servings: portions
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Roast each of the different whole spices separately and transfer to a bowl to cool.
  3. When cool, transfer the spices to a spice grinder (or a coffee grinder dedicated to spices) and grind until you get a fine powder.
  4. Transfer the ground spices to a bowl. Add the turmeric and the chili powder and stir to combine.
  5. 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.

Pin It on Pinterest