Madras Curry Paste

Unleash the vibrant flavors of South India with this homemade Madras Curry Paste, a bold and aromatic blend of toasted whole spices, fiery dried red chilies, and zesty ginger and garlic. Perfect for crafting authentic curries, this paste is packed with ground turmeric, cumin, and paprika for a rich and earthy base, while white vinegar and tomato paste provide a tangy depth. Customizable and freezer-friendly, it’s an essential for busy cooks looking to infuse dishes with a spicy, restaurant-quality touch. Ready in just 25 minutes, this Indian curry paste recipe is your gateway to creating unforgettable meals bursting with bold, savory heat.

Nutriscore Rating: 66/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 8

Ingredients

• 2 tablespoons Coriander seeds
• 1 tablespoon Cumin seeds
• 1 teaspoon Fenugreek seeds
• 8 pieces Dried red chilies
• 1 teaspoon Ground turmeric
• 1 tablespoon Ground paprika
• 1 teaspoon Ground cayenne pepper
• 2 tablespoons Ginger root, grated
• 4 cloves Garlic cloves, minced
• 1 medium White onion, finely chopped
• 2 tablespoons Tomato paste
• 2 tablespoons White vinegar
• 3 tablespoons Vegetable oil
• 4 tablespoons Water
• 1 teaspoon Salt

Directions

Step 1

Heat a dry skillet over medium heat and toast the coriander seeds, cumin seeds, and fenugreek seeds for 1-2 minutes until fragrant. Stir constantly to avoid burning. Remove from heat and allow to cool slightly.

Step 2

Using a mortar and pestle or a spice grinder, grind the toasted seeds into a fine powder. Set aside.

Step 3

Soak the dried red chilies in warm water for 10 minutes to soften them. Drain and chop finely.

Step 4

Heat the vegetable oil in a skillet over medium heat. Add the chopped onion and sauté for 5-7 minutes until softened and lightly golden.

Step 5

Stir in the minced garlic, grated ginger, and chopped red chilies. Cook for 2 minutes, stirring frequently.

Step 6

Add the ground spice powder (from step 2), ground turmeric, ground paprika, and ground cayenne pepper. Cook for 1 minute to allow the spices to release their aroma.

Step 7

Reduce the heat to low and stir in the tomato paste, white vinegar, and water. Simmer the mixture for 5 minutes until it thickens slightly.

Step 8

Taste and season with salt. Allow the paste to cool completely before transferring it to an airtight container.

Step 9

Store the Madras curry paste in the refrigerator for up to 2 weeks, or freeze it in portions for longer shelf life.

Nutrition Facts

Serving size	359.1 grams (359.1g)

Amount per serving	% Daily Value*
Calories	615

Total Fat 46.60g	60%
Saturated Fat 6.40g	32%
Polyunsaturated Fat 25.20g
Cholesterol 0mg	0%
Sodium 2429mg	106%
Total Carbohydrate 55.00g	20%
Dietary Fiber 19.30g	69%
Total Sugars 10.70g
Protein 11.90g	24%

Vitamin D 0IU	0%
Calcium 299mg	23%
Iron 16mg	90%
Potassium 1475mg	31%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 6.9%

Carbs: 32.0%