Updated: Jan 30
Ever since one of my Insta-Fam posed a recipe about Japanese curry roux, it changed my life. I used the curry blend (I still dislike using the word) for my Kare Panzerotto and many other curry recipes that followed. Today, I tot of doing a separate post specifically on this curry blend.
The name Madras Curry wasn't even used in India even tho it is founded in the Madras city in Southern India. You should have known. The name is invented by the English who brought the spice blend back to the UK. You can find Madras Curry in most of the restaurants in Britain. I heard that the Madras Curry found in Britain is somewhere different from the authentic version in India. I will definitely explore that in the future. For now, let's get started with the recipe.
(Make 2 Cups)
Cumin Seeds, 1 TBSP
Coriander Seeds, 2 TBSP
Fenugreek Seeds, 1 TSP
Mustard Seeds, 1 TSP
Black Peppercorns, 1 TSP
Cinnamon, 1 TBSP
Green Cardamom, 10
Cloves, 1 TSP
Star Anise, 1
Dried Kashmiri Chilies, 5
Curry Leaves, 20
Ginger Powder, 1/2 TBSP
Turmeric Powder, 2 TBSP
Cast Iron Skillet / Pan
In a skillet over medium heat, add all the ingredients, except for ginger and turmeric powder.
Toast until aromatic. The mustard seeds and curry leaves will start "singing".
Remove from heat and transfer into a spice grinder.
Blitz until powder forms.
Transfer into an airtight container.
Add in ginger and turmeric powder.
Mix until well combined. Mix, mix, mix.
Store in a cool and dry place until ready to use.