How to Make Authentic Madras Curry Powder | Ultimate MIX POWDER - Steven Heap
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- Опубліковано 15 жов 2016
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i am manufacture & producer of spices, yes perfect combination of all spices.
it is true curry powder. thats how we made it here & sell globally.
Thanks for recognising and approving my recipe. All the best
This is just what I need! Thank you!!....Now, here is a challenge!! Pataks masala paste...would be a wonder for an brummie expat! In fact Pataks anything will do 😁
I've made this again this morning and can't wait to make a Madras later. Stevens' Madras powder is the best you can make, I must have used this powder recipe at least twenty times and all the family agree this is a winner!
Definitely be making this with my new spice grinder that you recommended Steven. Thank you for that.
Mustard seed, cloves, fennel, bay leaf, fenugreek seed, coriander, green cardamom, black pepper, dried chili, cumin, mace, dried curry leaves.
Thank you, Chef
Very nice and easy. Thanks!!
Glad you liked it!
Fantastic. Now my main stay powder.
Hi there! I have just done a cook along with you on this. Tastes very good! Looking forward to using it in the next few days! Thanks!
Steve Wilcox thanks Steve
Something you might want to try - when I'm using fenugreek seeds, I have found they benefit from a longer, harder toasting than the other whole spices. They are like raw coffee beans. I find them to be very bitter and raw tasting if you dont give them a good roast, so I toast them on their own until they start to go red/brown and then add the other whole spices. I find it makes a huge difference. Be aware though, they are very pungent and the strong smell will linger.
Good bit of knoewledge there squire!
Hi Steven, Ive done this a few times and its great. One of the adaptions I have made is to roughly crush the ingredients in the pan with a tenderising hammer which seems to release the oils more quickly. Smoked paprika added with the dried spices at the end is also great for a smokey madras.
Wow I can tell you're a real food enthusiast. I'll give that a try mate.
This is my 'go to' Madrass powder blend, I've used it countless times now as it is so good.
Steven, you are also my 'go-to' advicer for making some seriously good BIR dishes. Cheers mate!
Thanks Kram, that's great ;)
Brilliant Mate. I love the old Madras Curry Powder. I'll give this a try this week. Up till now, we have used the Pataks Madras which I do enjoy but; too damned expensive. Cheers Steven.
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Good morning. Could you possibly provide a list of the spices used here.
There are a couple of things I can’t make out no matter how many times I rewind and listen again. Thanks.
Morning, I've listed them above ;)
Ive bought myself the spice grinder you recommended. Now checking my cupboard to see if I’m missing anything. Then off to check out your books on Amazon. Which book would have the spiced oil recipe?
God I’m asking you so many questions! Lol
Great, the British Indian restaurant food at home book ;)
You and anyone else can ask as many questions as liked :)
Morning Steven. Can I ask what kind of spicer grinder you use? Thanks :)
A James Martin Wahl. Can grind coffee in it too :)
Steven Heap thanks for the quick response. I’ve managed to find most of the ingredients you mention in your video so will be trying this soon.
since they all roast at different temperatures it is better to roast them individually - takes time but works. Eliminate the cinnamon too
How does this taste as opposed to store bought? What is the benefit of making your own blends?
This is much much better than the far blender store bought
how much fresh curry leaves should i take?
David Alexander you don't need to use fresh as you'll need to dry them out anyway to get then to crumble. You could use btween 5 and 20+ depending on how much you enjoy their taste.
I made this before, GREAT ! Making again and I noticed during your ingredient check you called a cinnamon leaf then during toasting you called it a bay leaf ? I failed to notice you adding the turmeric and salt. so when did you add that please ?
Paula Mann hi, thanks! An Indian bay leaf is the leaf from the cinnamon tree called tej peta. The salt and turmeric go in at the end as they are not blended.
To late, i blended the salt & turmeric. I also used an English bay leaf. To be fair ive been putting bay leaf in stews all my life, i'm not sure if they actually taste of owt.
Yes You can use the English leaf fine. :)
Can we a south African combination of masala
Hi steven what spice blender would you recommend cheers mate
Hi Keith, I use a James Martin Wahl and it does the job.
Thanks ill take a look
just ordered one off ebay 30 quid
yes, I hope you find it great. Not too Keen on James M but ,, oh well :)
Is there a reason you keep the cardamon pods for roasting and in particular for grinding? I would have expected them to be removed prior to grinding.
The husks are also flavoursome but you can remove them if you prefer.
@@StevenHeapRecipes Thats interessting, I'll start saving the husks and grind them up when I got a descent amount of them collected, so see how they taste grinded!
How much would you say this makes in volume?
Around 100 grams
@@StevenHeapRecipes strange, I followed the instructions on the spice list, even being a bit more generous, and it didn't even come to 30g. Were your ingredients still fairly fresh?
I don't have curry leaves, what difference does it make to the Madras powder and is it essential
No worries, it just won't taste of curry leaves
@@StevenHeapRecipes how comes other brands dont use curry leaves? Can I use curry leaf powder instead, it's sold in packets or dry leaves?
Dried Curry Leaves are a total waste of time and money, absolutely Zero flavour. Mass produced spices are cheaply made for the masses. This madras curry powder is actually based on the flavours of Madras which is now called Chennai, the capital city of Tamil Nadu in southen India where curry leaves and freshly made spices are used in abundance. Question everything!
@@StevenHeapRecipes ohh right so it's important for a Madras powder.... How do I incorporate fresh curry leaves in the powder, don't they need to be dried first? How should I do it
@@chrbx13 no, the undried leaves blend it fine and give a fresh taste.
I made a batch of your Madras powder yesterday and it was really good, but can I ask what to omit if I want to get rid of any hint of the "sweetness" that comes with Garam Masala? Going to make more today. I want a curry powder that has no sweetness to it.
Thanks for the great videos and recipes. And the videos you make about the small things, the basics, are very handy and enjoyable. I made my ginger garlic paste the way you do and it was perfect.
WaldenFloyd thanks for your kind encouragement. Good to know you enjoy! For a non-sweet garam masala omit the fennel seeds and add a little more fenugreek seed/fried fresh curry leaves and or a little drop of lime juice :)
+Steven Heap
Good morning. Thanks for the advice. Going to make more today and add a lot more chili pods. I like a fierce curry.
If you make a video for a scorching curry powder, I'll definitely watch.
WaldenFloyd good idea!
Be careful not to empty the grinder with your finger when still plugged in ........ouch!!!
haha!
I failed to see how much salt and turmeric you used at the end.
Salt to taste, turmeric for colouring (and health).