Ingredients
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2 tablespoons Coriander Seeds
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2 teaspoons Cumin Seeds
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2 teaspoons Black Mustard Seeds
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1 teaspoon Fenugreek Seeds
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1 teaspoon Black Peppercorn - Whole
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1 teaspoon Fennel (seeds)
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3" Cassia Bark (Cinnamon Stick)
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3 Cloves
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2 tablespoons Turmeric Powder
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6 tablespoons Chilli Powder (Hot)
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2 tablespoons Kashmiri Chilli Powder
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1 teaspoon Salt
Directions
A seriously spicy and flavoursome Madras masala to help you create my fiery restaurant style Madras curry in minutes. This spice blend is sure to ignite your taste buds.
Designed to be used in my 20 Minute One Pot Chicken Madras
Steps
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1
Done
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on a very low flame toast the coriander seeds, cumin seeds, mustard seed, fenugreek seeds, black peppercorns, fennel seeds, cinnamon stick and cloves until fragrant, tip onto a plate and allow to cool |
|
2
Done
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tip the cooled hard spices to a blender along with the turmeric powder, chilli powder and Kashmiri chilli powder and grind into a fine powder |
|
3
Done
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use 4 tablespoons of the madras masala powder for each Madras curry, marinating your choice of protein in 1/2 tablespoon, then adding a further 3 1/2 tablespoons into the dish itself |
