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 mintwo waits that overlap count once
Needs you
4 minof the steps that give a time

2 of the 4 steps never say how long they take, so both numbers are floors. The recipe itself says 20 min.

  1. toast in a dry skillet 3 min

    3 minneeds you(read off the step)from the start

  2. add, toast 1 min more

    1 minneeds you(read off the step)3 min in

  3. cool, grind fine

    not timed4 min in

  4. whisk in

    not timed4 min in

Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.

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
>> step.1: toast in a dry skillet 3 min
>> step.2: add, toast 1 min more
>> step.3: cool, grind fine
>> step.4: whisk in

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}.

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.

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

Whisk @ground turmeric{1%Tbs} and @ground ginger{1%tsp} into @&(~1)powder{}.