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.