Madras Curry Powder

also called madras · madrass · curry powder

The table

1/4 cup(24 g)coriander seedstoast in a dry skillet 3 minadd, toast 1 min morecool, grind finewhisk in
2 Tbs(12 g)cumin seeds
1 tspblack mustard seeds
1 tspfenugreek seeds
1 tspblack peppercorns
8(stemmed; Kashmiri or byadgi)dried red chiles
15dried curry leaves
1 Tbsground turmeric
1 tspground ginger
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.11 things to get out.

Pans and tools

1toast in a dry skillet 3 min

2add, toast 1 min more

goes in with what step 1 made

4whisk in

goes in with what step 3 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 4 min2 of 4 steps give no time
Needs you
about 4 min
If you get it wrong
Narrow — the dried chiles are the limit rather than the seeds, and a batch taken dark is bitter in every curry it goes into

  1. toast in a dry skillet 3 min

    3 minneeds you(we think)from the start

  2. add, toast 1 min more

    1 minneeds you(we think)3 min in

  3. cool, grind fine

    not timed4 min in

  4. whisk in

    not timed4 min in

You'll need skillet · spice grinder

Goes with

See how it is written
>> title: Madras Curry Powder
>> category: Spice Blends & Marinades
>> tags: indian, curry, spice blend, toasted, pantry
>> counters: Curry House
>> aka: madras, madrass, curry powder
>> pairs-with: japanese-beef-curry
>> servings: 24
>> time: 20 min
>> slack: narrow — the dried chiles are the limit rather than the seeds, and a batch taken dark is bitter in every curry it goes into

>> step: toast in a dry skillet 3 min
Toast @coriander seeds{1/4%cup}(24 g), @cumin seeds{2%Tbs}(12 g), @black mustard seeds{1%tsp}, @fenugreek seeds{1%tsp}, and @black peppercorns{1%tsp} in a dry #skillet{} over medium heat until the mustard seeds pop, about ~{3%min}.

>> step: add, toast 1 min more
Add @dried red chiles{8}(stemmed; Kashmiri or byadgi) and @dried curry leaves{15} to @&(~1)toasted spices{} and toast ~{1%min}, until the chiles darken a shade.

>> step: cool, grind fine
Cool @&(~1)spices{} completely, then grind to a fine powder in a #spice grinder{}.

>> step: whisk in
Whisk @ground turmeric{1%Tbs} and @ground ginger{1%tsp} into @&(~1)powder{}.