1 of 8 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 pound 1949g Recipe makes 1/2 pound) |
||
| Calories 5265 | ||
| Calories from Fat 963 | (18%) | |
| Amount Per Serving | %DV | |
| Total Fat 107.1g | 164% | |
| Saturated Fat 24.2g | 121% | |
| Monounsaturated Fat 44.8g | ||
| Polyunsaturated Fat 26.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 936mg | 39% | |
| Potassium 24712mg | 706% | |
| Total Carbohydrate 1239.8g | 413% | |
| Dietary Fiber 527.7g | 2110% | |
| Sugars 21.3g | ||
| Protein 216.9g | 433% | |
people who like this recipe also like:
By: Boomette
Ground Beef Curry (Kima Curry)
By: CraftScout
By: dawnie2u
Cantaloupe With Honey Ginger Dressing
By: littleturtle
Batatas Con Huevos -- Mexican Comfort Food
By: Mirj
Madras Curry Powder
By: Sharon123
Jun 21, 2006
This is an Indian recipe, but embraced by South Africans where there is a large Indian population.
1/2 pound
Ingredients
- 8 tablespoons coriander seeds
- 6 tablespoons cumin seeds
- 1 tablespoon mustard seeds
- 1 tablespoon fennel seed
- 4 tablespoons ground cinnamon
- 8 tablespoons peppercorns
- 1 tablespoon ground nutmeg
- 1 tablespoon whole cloves
- 2 tablespoons ground cardamom
- 2 tablespoons turmeric
- 2 tablespoons ground ginger
- 1 tablespoon cayenne (or less if less heat is desired)
Directions
1
In a dry skillet over very low heat, place the coriander, cumin, mustard and fennel seeds. Roast the seeds gently, shaking the pan occasionally, until they begin to pop. When about half the seeds have popped, add the cinnamon, peppercorns, nutmeg, cloves, cardamom, turmeric, ginger and cayenne.2
Continue to heat and stir gently until the mixture is quite hot but not burnt. Pour into a dry blender or food processor, or use a mortar and pestle. Grind into a fine powder. Pour into a clean, dry jar, seal, and let it cool before using.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Madras Curry Powder recipes
Browse similar recipes by category
- Course > Condiments, etc.
- Cuisine > African > Southern > South African
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple > 3 or Less Steps
- Occasion > Gifts
- Dietary > Lighter Fare > Healthy
- Dietary > High in... > High Calcium
- Dietary > High in... > High Fiber
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: CaliforniaJan
On Jul 1, 2008
Wonderful aroma as this heated in the pan. I made for ZWT4's trip to Africa and used it in the Spice It Up Challenge. I also made a quarter and next time I'd cut the cayenne...it was great but a little too much zing for me!
From: Geema
On Aug 7, 2006
A fabulous spice...toasty, spicy, fragrant and strong! I toasted my seeds, shaking the pan, waiting for them to pop. My heat must have been too low since very few seeds performed what I call a "pop". I was really worried about burning all these spices. I used my blender, but considered using my coffee grinder, working in batches to get a nice powder, but was too lazy to even think about cleaning it out. There is a huge difference between this freshly made curry powder and the insipid grocery store variety. A little goes a long way. I like that I can make this up and initially leave out the cayenne, adding it to taste as I use it in a particular recipe. Some people like curry, but don't like it hot. My first taste of this curry was in deviled eggs with a small strip of chutney on top...pure delight. You have spoiled me now Sharon for all other curry powders.
From: Brooke the Cook in WI
On Jun 25, 2008
Wow - I have never made a spice before and I'm so glad this is the one I chose to tackle that project! I made just a .125 recipe and used 1t, but I have lots leftover for another time. I added about double the amount of cayenne, as we like it hot and it had a little kick... it was also sweet at the same time which is just how I like my curry. It took a very long time for the seeds to pop, I wonder if I should have had a higher heat. Also I used my food processor and found that it took a very long time before it became a fine powder - many many minutes. Made for ZWT4 Spice it Up challenge.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved