Ever since one of my Insta-Fam posed a recipe about Japanese curry roux, it changed my life. I tot of doing a separate post specifically on this masala. The name "Madras Curry" wasn't even used in India even tho it is founded in 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. Let's get started with the recipe.
Ingredients:
(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 Stick
Green Cardamom, 10
Cloves, 1 TSP
Dried Kashmiri Chilies, 5
Kadi Patta, 20
Ginger Powder, 1 TBSP
Turmeric Powder, 2 TBSP
Equipment:
Cast Iron Skillet / Pan
Spice Grinder
Directions:
In a skillet over medium heat, add all the ingredients, except for ginger and turmeric powder.
Toast until aromatic. The mustard seeds and kadi patta will start "singing".
Remove from heat and transfer into a spice grinder.
Blitz until powder forms.
Add in ginger and turmeric powder.
Give it a few more blitzes.
Transfer into an airtight container.
Store in a cool and dry place. I prefer storing my spices in the freezer.
All the wonderful aroma just permeates my kitchen...