If you love DIY projects in the kitchen, making your own seasoning blends is a ton of fun. It makes the ultimate use of the well-stocked spice rack. One of our favorites is spicy curry powders. And few are spicier than Madras curry powder. There are plenty of dried kashmiri chilies in the blend and a little cayenne pepper to boot to dial the heat up a notch or two.
Use it anywhere curry powder is called for, but be aware of that extra heat. Most standard curry powders don’t hit this hard. It’s also delicious for soups, stews, and salads to deliver a bolder, more exotic flavor. And don’t forget to use it for dips, like a simple curry aioli.
Like this recipe? You’ll love these too:
- Sriracha Powder: Turn that popular hot sauce into a delicious spice blend!
- Fiery Jamaican Curry Powder: Another fiery option to make your curry bolder.
- Homemade Madras Curry Paste: Perfect as a wet rub or used in soups and stews.
Explore the Scoville scale through our Up The Scale spice set, featuring medium heat jalapeño, extra-hot habanero, and fiery super-hot ghost powders.
Homemade Madras Curry Powder
- 8 kashmiri chilies
- 1/4 cup coriander seeds
- 1/4 cup ground turmeric
- 20 cardamom pods
- 20 dried curry leaves
- 2 cinnamon sticks 4 inches long (or cassia bark of a comparable amount)
- 2 tablespoons cumin seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cayenne pepper powder optional
- In a pan over medium heat, add the kashmiri chilies, coriander seeds, cumin seeds, cinnamon (or cassia bark), cardamom pods, fenugreek seeds, and black peppercorns. Stir often until fragrant (30 seconds to 1 minutes).
- Transfer the spices from the pan to a large mortar or spice grinder. Crush the spices into nearly a powder, then add the turmeric and cayenne pepper powder. Continue crushing until all the ingredients are powdered.
- Use immediately, or transfer to a sealable airtight container and store for future use.