Madras curry is known for being spicier than your average Thai curry, and that’s certainly true here. This recipe leans into the cayenne pepper – undoubtedly medium heat on the pepper scale (30,000 to 50,000 Scoville heat units). But if that’s too much heat, it’s perfectly fine to choose less spicy chilies, like ancho powder (1,000 – 1,500 SHU) or red jalapeño powder (2,500 to 8,000 SHU).
Don’t only think curry here. There are many uses for Madras curry pastes, like all curry pastes. They work well in soups, stews, dressings, and sauces to bring an exotic flair to a meal. Or you can simply add some vegetable or chicken stock to the paste to create a delicious curry dipping sauce for veggies and bread.
Like this recipe? You’ll love these too:
- Thai Yellow Curry Paste: Learn how to make it at home.
- Curried Carrot Soup: The delicious sweet-earthiness of carrots is a perfect pairing with exotic curry.
- Curry Ketchup: We use curry powder to bring this standard condiment to new levels of flavor.
Our most popular spice pack! Mild, earthy, and sweet ancho pepper. Smoky and earthy medium-heat chipotle. And extra-hot, fruity habanero.
Homemade Madras Curry Paste
Ingredients
- 5 cloves garlic crushed
- 1 inch ginger root peeled and diced
- 3 tablespoons vegetable oil
- 2 tablespoons white vinegar
- 2 teaspoons cayenne pepper
- 2 teaspoons mustard seeds
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons garam masala
- 2 teaspoons turmeric powder
- 2 teaspoons black pepper
Instructions
- In a pan over medium heat, add the cumin seeds, coriander seeds, and mustard seeds. Dry roast the spices for 1 to 2 minutes, stirring often, until they are aromatic.
- Using a mortar and pestle, grind the seeds, garlic, and ginger into a paste.
- Add the powdered spices and stir to fully combine.