Madras Curry Powder Mix

This Homemade Madras Curry Powder recipe is not hard to follow and captures what most Westerners think of as the quintessential Curry flavour.

My Madras Curry Powder (the recipe card for which follows below), is relatively simple and relies only on the primary and secondary spices. Obviously you can play with the amounts as much as you like, and add or omit components to whatever suit your taste or fancy. Madras Curries are generally quite hot but the amount of chilli (cayenne) I have used is fairly moderate so as to make a more versatile blend. You may wish to add more.

The amount produced by the recipe below is about 2/3 of a cup of curry powder, which will be enough for several dishes. It is not advisable to make up much more than that at once (unless you plan to eat a LOT of Madras curry) as the blend will lose strength after a while.