For those that love a spicy curry…
If you love DIY projects in the kitchen, making your own seasoning blends is a ton of fun. It makes ultimate use of the well-stocked spice rack. One of our favorites is spicy curry powders, and few curry powders are spicier than Madras curry powder. There’s plenty of dried kashmiri chilies in the blend and a little cayenne pepper to boot to dial the heat up a notch or two.
Use this powder where curry powder is called for, but be aware of that extra heat that a lot of standard curry powders don’t have. It also is delicious for use in soups, stews, and salads to deliver a more exotic flavor. And don’t forget using it for dips, like a simple curry aioli.
- 8 kashmiri chilies Kashmiri chillies
- 1/4 cup coriander seeds
- 1/4 cup ground turmeric
- 20 cardamom pods
- 20 dried curry leaves
- 2 4-inch cinnamon sticks or cassia bark of a comparable amount
- 2 tablespoons cumin seeds
- 2 tablespoons fenugreek seeds
- 1 tablespoon black peppercorns
- 1 tablespoon cayenne pepper powder optional
- In a pan over medium heat, add the kashmiri chilies, coriander seeds, cumin seeds, cinnamon (or cassia bark), cardamom pods, fenugreek seeds, and black peppercorns. Stir often until fragrant (30 seconds to 1 minutes).
- Transfer the spices from the pan to a large mortar or spice grinder. Crush the spices into nearly a powder, then add the turmeric and cayenne pepper powder. Continue crushing until all the ingredients are powdered.
- Use immediately, or transfer to a sealable airtight container and store for future use.