Originally from the Southern part of India, Madras curry consists of a variety of herbs and spices. There are many types of curry, but usually chili peppers are the main ingredient. The curry can accompany vegetables or meat and can contain a wide range of ingredients. The curry is served with various foods, including chicken and lentils, at Indian restaurants. Spice powders or pastes are available at many stores for home cooks, and you can also purchase versions of this seasoning for your own kitchen.
The dried roasted spices of Madras Curry may be cooked in ghee or Cooking Oil and then other major fresh ingredients such as garlic and ginger are added with the vegetables or meat.The Heart Healthy Oil that is used to make the curry helps in taking care of Heart. The sweet and sour ingredients such as tamarind and lemon juice/vinegar are added later. Finally the fresh coriander is added immediately prior to serving.
Madras, now known as Chennai, is the name of the city where the curry originates. Southern India’s heat makes chili peppers ideal for growing, which is why many Southern Indian dishes contain chili peppers. As a result, Madras curry is common in Britain, created by British colonists who were enamored with the spicy and piquant dish in the region. It is common for people to believe this type of dish is much hotter than other curries, although the heat can vary quite a bit.
Chili peppers are not the only spice found in Madras curry. Other ingredients include turmeric, coriander, cumin, cloves, cinnamon, bay leaves, fenugreek, allspice, black pepper, and curry leaves. You can blend the powder with coconut milk or yogurt for a creamy curry sauce, or add lime juice or tamarind to make it tangier and sourer. A flavorful sauce is created by heating onions, garlic, ginger, and tomatoes in a base of curry, which can be fiery and oily at the same time.
MADRAS CURRY POWDER: A QUICK GUIDE
The fiery madras curries of British pub-goers should not be confused with this, for many reasons, not least of which is the fact that there are no Madras curries in genuine Indian cuisine!
In comparison, British madras curries are as subdued as a blow to the head! Indian dishes use carefully selected spices and herbs both for their taste and their Ayurvedic and healing properties.
In addition to the Kashmiri chillies, you could use some Thai or any other hot chillies if you want to be macho about it, but trying using any other hot chillies will throw the balance off, rendering this dish rather pointless.
What’s more, you know what? It’s just not worth it! Take your time to enjoy this madras curry powder as it is – a lovely blend of flavors that sit in harmony with one another without overpowering the other.
- 2 tablespoons of coriander seeds
- 1 tablespoon cumin seeds
- Seeds of Fenugreek, 1 tablespoon
- 1 tablespoon Black mustard seed
- Cinnamon stick 10 cm long
- The pods of ten green cardamoms split
- Six dried Kashmiri chillies or other mild chillies
- Black peppercorns or long peppercorns, 1 tsp
- Curry leaves (12 dried)
- Ground turmeric, 2 tablespoons
- Stir up the coriander, cumin, fenugreek, mustard, cinnamon stick, cardamom, chillies, and peppercorns in a skillet over medium heat until the spices are fragrant, about five minutes. Make sure you keep moving them around the pan to prevent them from burning. Avoid taking deep breaths!
- Mix the dried curry leaves with the mixie or spice/coffee grinder, and grind until you have a fine powder.
- To mix everything together, add the turmeric and blitz the masala again.
- After harvesting, store in a dark, airtight jar, away from direct sunlight, for a month or so.
Notice of disclaimer
For every type of measuring utensil, yumsome is unable to provide pinpoint-accurate ingredient measurements. In general, I suggest the following:
- One cup = 240 milliliters
- In US/UK, 1 tbsp equals 15 ml
- The US equivalent of 1 fl oz is 30 ml