Madras Curry Powder

Preparation

1. Store in an airtight container in a cool dark place. Grind what is needed at the time as whole spices keep better.

Notes

• This is not very hot by default. To make it hotter add extra dried hot chillies
• This would normally have 2tbsp of turmeric in, but as all the other spices are whole I prefer to leave them whole, grind just what I need, and add a bit of turmeric at that time
• Double the recipe to make enough to fill a standard 400g jar

Ingredients

• 2tbsp coriander seeds
• 1tbsp cumin seeds
• 1tbsp fenugreek seeds
• 1tbsp black mustard seeds
• 1tsp black peppercorns
• 1 cinnamon stick
• 5 dried kashmiri chillies (broken into pieces)
• 1 dried hot chilli (broken into pieces)
• 5 green cardamom pods
• 2tsp fennel seeds
• 1 indian bay leave (cut into small pieces)
• 1 star anise (broken apart)
• 7 dried curry leaves
• 5 whole cloves

Equipment

Nutritional Facts

• Serving size: 6G
• (1% / 1%)   Calories: 20kcal
• (1%)Total fat: 0.8G
• (1%)   Saturated fat: 0.1G
• (1%)   Unsaturated fat: 0.3G
•     Mono: 0.2G
•     Poly: 0.1G
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0G
• (1%)Total carbohydrates: 3.3G
•   Starch: 0G
• (1%)   Sugars: 0.4G
•     Sucrose: 0G
•     Glucose: 0G
•     Maltose: 0G
•     Lactose: 0G
•     Fructose: 0G
•     Galactose: 0G
• (6%)   Fibre: 1.5G
• (2%)Protein: 1.2G
• Salts
• (0%)   Sodium: 3.3mg
• (2%)   Potassium: 70mg