18 Reviews of Madras Curry Powder

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.

From: verbena

On Nov 26, 2006

I really like this version of curry powder. My Indian friends also thought it tasted quite authentic! When you use it to make a cooked curry dish, be sure to fry it in some oil first because some of the flavours can only be brought out by frying in oil. However, since the spices have already been toasted, it is also very tasty in sauces like mayonnaise.

From: Susie D

On Jun 22, 2008

I made a 1/4 recipe to use in Curried Lentil and Vegetable Soup for a challenge on the ZWT4. After returning to the recipe to review I noticed I left out the tumeric. Even with that error the flavor the spices added to the soup was wonderful. It also smelled terrific. This has more cinnamon than my normal curry powder, but it added a sweetness my DH loved.

From: PaulaG

On Jun 24, 2008

This was very easy to put together. The spices were ground in a coffee grinder. The recipe was reduced to 1/8 pound and I have a nice size container for use in curry dishes. Made for ZWT 4

From: Leggy Peggy

On Jun 25, 2008

Excellent curry powder. I made one-fourth of a recipe (and had plenty to share with a friend). It was so easy to make and smelled divine as it cooked. My first two usages were in West African Chicken and East African Curry. I'll never need to buy curry powder again. Thanks!

From: *Parsley*

On Jun 22, 2008

I easily halved this recipe and now I have a nice-sized container of awesome curry powder! I enjoyed making this. It was my first time making a curry powder. My kitchen smells fantastic. The first recip that I used this curry powder for South African Curried Eggs . Can't wait to use this again. Thanx!

From: Waterburner

On Feb 1, 2008

A very good recipe. I made curry pork this past week and the kid's are after me to make it again. A real winner!!

From: Engineer in the Kitchen

On Nov 6, 2006

Good recipe. I have used it so far in the Singapore Noodles Copycat P.F. Chang's Singapore Street Noodles.

From: lazyme

On Jun 25, 2008

Great curry powder. I made it as directed except that I used ground coriander since I was out of seeds. I made 1/2 batch and still have lots left to use later - yum. I might have had my heat too low - I had some trouble getting some of the seeds to pop - although it was fun later to watch the mustard seeds skip across the pan, lol. I used this curry powder in East African Curry and loved it. Thanks Sharon. Made for ZWT4 Spice it Up challenge.