Madras Curry Powder

Makes 1 1/4 cup

Use to make Junoon chef Vikas Khanna's Tellicherry Duck Breast.


  • ½ cup coriander seeds

  • cup cumin seeds

  • 2 tablespoons turmeric

  • 2 tablespoons cardamom pods

  • 1 tablespoon cayenne pepper

  • 1 tablespoon cloves

  • 8 black peppercorns

  • 1 tablespoon dried fenugreek leaves


  1. Mix all ingredients together in a small bowl. Working in batches, transfer mixture to a spice grinder; grind to form a very fine powder.

Cook's Notes

Spices may be kept in a nonreactive airtight container at room temperature for up to 3 months.

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