Madras Curry Powder

Madras Curry Powder is a South Indian style curry blend with a deep, lingering heat and a strong golden-yellow colour. It is noticeably hotter than a standard curry powder, closer to a chilli-forward masala than to a mild supermarket blend, and it takes its name from the city of Madras, now Chennai.

Turmeric gives the signature golden colour, while chili peppers and mustard seeds carry the heat. Coriander, cumin, fenugreek and other traditional spices fill it out, giving an earthy, savoury body with a slightly tangy edge.

How to use it

Use it for meat, poultry, seafood and plant-based curries, and in marinades, sauces, soups, stews and on roasted vegetables. Around one tablespoon seasons a curry for four. The technique tip: fry the powder in hot oil or ghee with your onions for thirty to sixty seconds before any liquid goes in. The turmeric and fenugreek turn from raw and dusty to nutty and rounded in that short window, and the colour deepens from bright yellow to a warm gold. Add a splash of water if the pan looks dry so nothing scorches.

The shaker jar

The jar option is packed in a clear 8 oz shaker jar made from lightweight, food-safe PET, so the colour and texture of the blend are visible at a glance. The flip-top cap opens to a three-hole sifter for an even sprinkle straight over the pan, the grill or the plate, and closes again with a simple press. A pressure-sensitive liner seals the jar until first use, and the fitted cap keeps the blend fresh between uses. When a recipe calls for a measured spoonful, simply unscrew the cap; the wide mouth takes a teaspoon with ease. Once empty, the jar is easy to refill with your next Ameen blend and makes a practical home for dried herbs, chilli flakes, sesame seeds or homemade rubs. Hand wash only.

Details

Also known as

Madras Curry, Spicy Madras Blend, مدراس كاري