Ingredients for Hot Madras Curry Powder
- 1 tbsp coriander seeds
- 1 tbsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp fennel seeds
- 1 cinnamon stick
- 1 tsp black peppercorns
- 1/2 tsp ground nutmeg
- 6 whole cloves
- 3 green cardamom pods
- 2 tbsp turmeric powder
- 1 tbsp ground ginger
- 1/2 - 1 tsp cayenne pepper
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How to Make Hot Madras Curry Powder
- In a dry skillet over very low heat, toast 1 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp mustard seeds, and 1 tsp fennel seeds.
- Gently roast the seeds, shaking the pan frequently, until fragrant and about half have begun to pop (approximately 3-5 minutes).
- Add 1 cinnamon stick (broken into smaller pieces), 1 tsp black peppercorns, 1/2 tsp ground nutmeg, 6 cloves, 3 green cardamom pods (lightly crushed), 2 tbsp turmeric powder, 1 tbsp ground ginger, and 1/2 - 1 tsp cayenne pepper (adjust to your spice preference).
- Continue to heat and stir gently for 2-3 minutes, until the mixture is fragrant and warm but not burnt.
- Allow the mixture to cool slightly before transferring to a dry blender, food processor, or using a mortar and pestle.
- Grind into a fine powder. If using a blender, pulse in short bursts to avoid overheating.
- Transfer the Hot Madras Curry Powder to a clean, dry airtight jar. Let it cool completely before sealing and storing in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
45g
Fat
51g
Carbs
98g
