Homemade Hot Madras Curry Powder

This homemade madras curry powder is full of flavour and will elevate your Indian dishes. With my handy tip it's so easy to customise it to suit your spice tolerance.

There’s nothing like a homemade spice blend to transform everyday recipes. Our family's Gujarati chai masala is the only one I'll add to my tea!

I’ve tried plenty of shop-bought Madras Curry Powder over the years, but I always find them either too mild or too heavy on one note. Making it at home means I can adjust the chilli to my taste.

Once you’ve made this version, you’ll notice how much fresher and more balanced it tastes compared to the packet mixes.

Despite the name, Madras Curry Powder isn’t a traditional Indian household blend. It was popularised in Britain, loosely inspired by the spicier dishes from South India. What sets it apart from mild curry powder is the use of chilli, which gives that signature fiery kick and deep orange-red colour.

My tip for customisation: I always use Kashmiri chilli powder as the base because it gives that gorgeous red colour without piling on the heat. If I want it spicier, I simply add a touch of hot red chilli powder or cayenne. This way you get the classic Madras look every time, and you can easily dial the heat up or down to suit whoever you’re cooking for.

Just look at that colour!

Ingredients notes

Full measurements can be found in the recipe card below where you can also leave a star rating

You can buy whole spices or the pre-ground version of each Indian spice. In my recipe, I have used a mix of whole spices which I have toasted and ground and used some pre-ground powders.

The important thing to note is: if you are using whole spices, toast them first.

Some supermarkets may keep some of these food items but you may have to pay a visit to a South Asian grocery store for all ingredients.

Coriander and cumin - either use the whole toasted cumin seeds and coriander seeds (my preference for fresher flavour) or use pre-ground dhana jeeru (coriander & cumin powder)

Kashmiri chilli - either use dried kashmiri chilli or kashmiri red chilli powder. Kashmiri chili is mild but has a vibrant red colour. It is mild enough that you can use cayenne pepper as a substitute. Do not sub in a spicier red chili powder unless you can handle the heat!

Turmeric - use ground turmeric powder

Bay leaf - if I have Indian tej patta (with its subtle cinnamon flavour), I’ll use that. Otherwise, a regular bay leaf works well to add background warmth.

Cinnamon - I've tried the recipe with either cinnamon powder or cinnamon bark/cassia bark and both work well

Fenugreek seeds - also known as methi seeds. They add that unmistakable “curry house” flavour. Raw, they can be bitter, but lightly toasting them softens the edge and balances the blend. A little goes a long way.

Fennel seeds - one of my favourite additions. They bring a gentle sweetness and liquorice note that really shines through in tomato-based curries.

Mustard - you will need black mustard seeds. I like to toast the mustard seeds until they pop to tease out their flavour.

Black pepper - use either black peppercorns or black pepper powder.

Gram flour - my little trick for helping the powder cling to ingredients when you’re cooking. It also absorbs any extra oil or moisture, making the spices toast more evenly in the pan.

Sometimes I’ll add dried curry leaves if I know I’ll be using the powder mainly for South Indian dishes.

How to use Madras Curry Powder

Madras powder is used the same way as mild curry powder in Indian recipes. Like many spice mixes, it is added during the cooking stage. You can use madras curry powder when you want to make your dishes extra hot.

I usually use mild curry powder in my Vegan Mulligatawny Soup but to make it spicier, try this madras curry power instead!

Add a dash to mayo - its a great way to add a burst of flavour to your regular condiments. Serve this mayo with Air Fryer Indian Potatoes.

Storage

Spices and homemade masalas are best stored in a dark cool place in an airtight container.

An airtight jar made with glass is my personal favourite! The tight seal prevents exposure to air which usually causes spices to loose their flavour and potency too quickly. The powder also clumps together. Keeping the spices in a dark place helps them last a long time.

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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