Madras curry powder

Preparation info
  • Makes

    5 tablespoons

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

A moderately hot spice mix from southern India that can be fried in ghee and then made into a sauce with coconut milk, tamarind or a light stock.


  • 1 tablespoon brown mustard seeds
  • 1 tablespoon coriander seeds
  • 1


Dry-roast whole spices over gentle heat until they begin to change colour. Add curry leaves and roast for a minute or two. Cool. Grind to a fine powder, then stir in turmeric. Store in a sealed jar.