Madras Curry Powder

From: Maryam #3

On Apr 9, 2009

this is amazing! I use it all the time! thanks!

From: Sweet Baboo

On Mar 8, 2009

Well, there will be no going back to buying grocery store curry powder now that I have made this recipe! It has an amazing aroma and flavour. I took a reviewer's suggestion of eliminating the cayenne, and adding it to taste for individual recipes, added 1 TBSP fenugreek seeds, reduced the cloves to 1 tsp, and added 2 TBSP curry leaves.

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.

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.