How To Make Madras Masala

Updated: Mar 26

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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 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. 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

  • Spice Grinder



  1. In a skillet over medium heat, add all the ingredients, except for ginger and turmeric powder.

  2. Toast until aromatic. The mustard seeds and curry leaves will start "singing".

  3. Remove from heat and transfer into a spice grinder.

  4. Blitz until powder forms.

  5. Transfer into an airtight container.

  6. Add in ginger and turmeric powder.

  7. Mix until well combined. Mix, mix, mix.

  8. Store in a cool and dry place until ready to use.

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