Zoitsa Homely Produce presents Madras Curry Powder…
Dried red chillies, coriander seeds, cumin seeds, black peppercorns, a touch of salt, ground turmeric, yellow mustard seeds, fennel seeds, fenugreek seeds, dried curry leaves, garlic powder, ground ginger, allspice berries and saffron threads have been dry roasted and then milled down to perfection to create this gorgeous Madras Curry Powder.
You wanted it hot! I made it hot! And boy oh boy its HOT!!! (In more ways than one may I add).
I love our version of Curry Blend as its mild and well tolerated in our home, but I had a few friends and family ask for a hotter experience. I have been working behind the scenes for weeks to get the right amount heat and balance for our Madras Curry Powder and I think I’ve perfected it. Having said that I can make it even more hotter if you want it. (Always send me a message and I am always happy to tweak my recipe blends to your specifications and requirements).
But what’s the difference between a normal everyday curry blend and a Madras Curry Powder? The main difference would be the HEAT. Madras brings a lot more spice to the party, as well as the colour of the of it. Due to there being a lot more chilli. In our Curry Blend there is no chilli, just a touch of cayenne pepper. The colour of our Madras Curry Powder is more orangey red and darker.
If you’re after a more “authentic” Indian flavour and you like the flavour of curry, and you want to amp up the heat a bit then you should try our version of Madras Curry Powder. We’ve added the right amount of heat as its hot and ohh so flavoursome.
Par for the course…. History lesson time…
Madras curry was said to have originated in the South of India and got its name from the city of Madras, which is now called Chennai. There are many, many versions, and recipes for Madras curry. Their versions are complimentary to India’s local or locally available ingredients. Each household has their own method and version of making Madras Curry Powder. There are many variations of how to prepare this Madras Curry. There is dry roasting, oven roasting the spices, made into a paste just to name a few.
Traditionally, Madras Curry was added to vegetarian dishes like vegetable stews and rice to give them a rich intense flavour. Over time Madras Curry has been incorporated into meat dishes especially lamb, beef, and chicken. Madras Curry Powder is incredibly versatile, and I added 3 tablespoons to 1 cup of buttermilk and made a gorgeous (but HOT) marinade for some chicken. I also experimented by adding a few teaspoons to some Panko breadcrumbs and then crumbing some fish.
Our Madras Curry Powder has limitless possibilities.
Our version is earthy and herbal yet spicy and deep. Its robust!
சந்தோஷமா சாப்பிடுங்க/sandhoshamaa saappidunga/Bon Appetit
