Homemade curry powder is a non-traditional, but extremely useful Indian spice blend used in Indian curries as well as Western interpretations of Indian cuisine.
It's made by dry roasting whole spices and grinding them up into a fine powder, which can be stored for many months.
Madras curry masala refers to the most well known turmeric based yellow curry widely available in shops and used in dishes like traditional South African bobotie, curried eggs or coronation chicken.
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Ingredients
- Chilli - Dried whole chillies or chilli flakes. Dry your own for the best results. The type of chilli will determine the hotness of the curry powder.
- Coriander - Forms the base of most masala blends. Whole coriander seeds are used.
- Cinnamon - In bark or stick form. Pre-ground is no good.
- Bay leaf - Sometimes Indian bay leaf is used, which has a cinnamon flavour. We use regular bay.
- Curry leaf - If you can find fresh, then dry it before adding it to the curry powder. It will have a much better taste than pre-dried. Most of us will use pre-dried, as fresh is not easily available.
- Turmeric - Turmeric is made from dried turmeric roots. If you want, make your own by dehydrating turmeric in a dehydrator and then blending it into a powder.
- Fenugreek - Fenugreek seeds. Differs from green fenugreek leaves known as kasoori methi.
- Other spices - Cumin, cardamom, cloves, black pepper, fennel seeds. All whole.
- What about mustard seeds? - Optional. Use black mustard seeds if using it.
Instructions
- Place a heavy-bottomed pan or skillet on medium heat.
- Add the whole spices and toast them until very fragrant and golden brown. Move the spices around often to avoid them burning.
- Add the curry leaf, dried chilli, bay leaf, turmeric powder, salt, and garlic powder right at the end.
- Remove the pan from the heat and let it toast in the residual heat, moving the spices around as you did before.
- Once toasted, let the spices cool down completely.
- Place into a spice grinder or pestle and mortar.
- Blend or pound until smooth.
- Use straight away or store for later.
Tips for success
- Lightly roasted spices will not release their full flavour. Roast them well.
- Cool the spices down completely before grinding.
- Make sure the spice grinder or pestle and mortar are completely dry before you use it.
- Never let your curry masala powder or any spices sit around in an open container without an airlock. Spices lose their aroma and flavour over time if stored incorrectly.
Storage instructions
Few ways to keep your curry powder as fresh as possible for as long as possible.
- Sealed jar - Use a sealed mason jar or plastic container with a lockable lid.
- Vacuum bag - This can be a vacuum-sealed bag or use zip lock bags with the air removed. Store in small bags to avoid opening and resealing too many times.
- Freezer - Curry powder will keep freshest and most fragrant when stored in the freezer. Alternatively, store in the fridge or in a cool, dry place. Most importantly, make sure it's sealed airtight.
How to use it?
- Curries - Quite obvious, but there is a specific way to use it when making even a simple curry gravy. First step is always to fry the ginger and garlic paste. Followed by onions and then the curry powder followed by either tomato paste, chopped tomatoes or cream. Do not fry the curry powder again in a dry skillet, because it is already toasted and ready to use.
- Mayonnaise - Mix with a touch of condensed milk, then add to homemade lemon mayo.
- Dressings - Add to this lemon dressing, then make a simple salad by dressing crunchy green leaves and thinly sliced vegetables like carrot and young cabbage.
- Marinades - Mix with yogurt, garlic and ginger paste. Marinade chicken or lamb in the curry yogurt for 2 days before grilling, pan frying or adding to a curry.
Frequently asked questions
Toasting spices brings out the natural oils. Like with any browning process, the flavour becomes more intense and the aromas released offer the maximum potential bouquet of taste, smell and flavour.
Not in the form we know it. Curry powder is to Indian cooking what brownie ready mix is to baking. Traditional Indian cuisine uses many spice combinations, and whoever cooks the food spices it to their liking using individual spices. Unlike garam masala often used in famous Indian dishes like butter chicken and Kerala chicken curry.
Garam masala is a traditional Indian spice blend and curry powder is a Western invention. Although Garam masala contains many of the same spices as curry powder, curry powder includes lots of turmeric, while garam masala doesn't contain it at all. Because of this, garam masala is brown and curry powder yellow.
No. They are different spice blends, and the dominance of turmeric in curry powder gives it a very distinctive "curry powder" flavour. Garam masala is a more intense pure spice flavour.
Useful equipment
Spice Grinder
Cast Iron Skillet
Electronic Kitchen Scales
Storage Jars
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Recipe
Homemade Madras Curry Masala Powder
Ingredients
- 25 grams coriander seeds
- 12 grams fennel seeds
- 12 grams cumin seeds
- 2 grams cinnamon stick
- 5 grams fenugreek seeds
- 2 grams cardamom pods
- 6 grams black peppercorns
- 2 grams black mustard seeds
- 12 grams dried chilli flakes
- 1 grams cloves
- 3 grams dried curry leaves
- 1 grams bay leaf
- 12 grams turmeric powder
- 3 grams garlic powder
- 6 grams salt
Instructions
- Place a heavy-bottomed pan or skillet on medium heat.
- Add the whole spices and toast them until very fragrant and golden brown. Move the spices around often to avoid them burning.
- Add the curry leaf, dried chilli, bay leaf, turmeric powder, salt, and garlic powder right at the end.
- Remove the pan from the heat and let it toast in the residual heat, moving the spices around as you did before.
- Once toasted, let the spices cool down completely. Use straight away or store for later.
- Place into a spice grinder or pestle and mortar. Blend or pound until smooth.
- Use straight away or store for later.
Notes
- Sealed jar - Use a sealed mason jar or plastic container with a lockable lid.
- Vacuum bag - This can be a vacuum-sealed bag or use zip lock bags with the air removed. Store in small bags to avoid opening and resealing too many times.
- Freezer - Curry powder will keep freshest and most fragrant when stored in the freezer. Alternatively, store in the fridge or in a cool, dry place. Most importantly, make sure it's sealed airtight.
- Lightly roasted spices will not release their full flavour. Roast them well, but don't burn them.
- Cool the spices down completely before grinding.
- Make sure the spice grinder or pestle and mortar are completely dry before you use it.
- Never let your curry masala powder or any spices sit around in an open container without an airlock. Spices lose their aroma and flavour over time if stored incorrectly.
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