Published: by Faith · This post may contain affiliate links · 18 Comments
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This Homemade Madras Curry Paste Recipe is a blend of aromatic spices with fresh ingredients like onion, garlic, and ginger. It whips up in just 10 minutes and is better than any store-bought paste!
Curry paste is something I normally don’t think twice about buying pre-made for the sake of convenience. Not to mention the fact that pre-made is usually pretty good!
That is, until last week when I was looking lustfully at a lovely lamb curry, and I realized that I had everything on hand – sans the curry paste – to make it.
But I did have everything to make the curry paste itself.
I made a quick call to a friend (who asked to remain anonymous) who knows Indian cooking like the back of her hand. She guided me through making the paste, which was completely done from start to finish in under 10 minutes.
In This Article
Homemade Madras Curry Paste Recipe
The key to a good curry paste is starting out with a good-quality curry powder. As far as Madras curry blends go, I like Sun Brand Madras Curry Powder, Spicewalla Madras Curry Powder, and Ship Madras Curry Powder.
If you’ve never made curry paste at home, it couldn’t be easier! All you do is grind everything in a food processor. If you don’t have a food processor or blender, you could do it the old-fashioned way and use a mortar and pestle.
How Spicy is Madras Curry?
The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level.
As it is, this recipe is about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add ½ teaspoon ground cayenne pepper (or more to taste).
What is Madras Curry and Where is it From?
Curry refers to spice blends that are unique to different regions of India. They have varying flavor profiles, colors, and heat levels.
Madras Curry is a spice mixture typical of the Chennai region in India, formerly known as Madras. The name "Madras Curry" was given to this blend in Britain, not in India.
More Homemade Curry Paste and Spice Mix Recipes to Try:
- 5-Minute Homemade Harissa Paste
- Pumpkin Spice Mix
- Ras el Hanout (Moroccan Spice Mix)
- Greek Seasoning
- Dukkah Recipe (Egyptian Spice Mix)
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Homemade Madras Curry Paste Recipe
By: Faith Gorsky
This Homemade Madras Curry Paste Recipe is a blend of aromatic spices with fresh ingredients like onion, garlic, and ginger. It whips up in just 10 minutes and is better than any store-bought paste!
5 from 1 vote
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Prep Time 10 minutes mins
Course Condiments
Cuisine Indian
Servings 20 servings
Calories 21 kcal
Ingredients
- 1 medium-large onion peeled and quartered
- 4 large cloves garlic peeled
- 2 jalapeno peppers de-seeded and halved (more or less to taste)
- 1 ½ inch piece fresh ginger peeled and cut into chunks
- 2 ½ tablespoons Madras curry powder
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon ground turmeric
- ½ teaspoon ground mustard
- ½ teaspoon black pepper
- ¼ teaspoon coarse kosher salt more or less to taste
- 2 tablespoons apple cider vinegar
- 2 tablespoons light olive oil
Instructions
Add all ingredients to a food processor. Pulse a few times to break up the larger pieces of food, then process until it forms a paste (about 1 minute).
Transfer to a lidded glass jar and store refrigerated for up to 1 month.
Faith's Tips
- This recipe makes about 1 ¼ cups of curry paste for about 20 (1 tablespoon) servings.
- A Note on the Spice Level: As written, this paste is about a “medium” heat level. Of course some will consider it mild and some will consider it hot; but in general, most will consider it medium. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add ½ teaspoon ground cayenne pepper (or to taste).
Nutrition
Nutrition Facts
Homemade Madras Curry Paste Recipe
Amount Per Serving (1 tablespoon)
Calories 21Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g6%
Sodium 32mg1%
Potassium 34mg1%
Carbohydrates 2g1%
Fiber 1g4%
Sugar 1g1%
Protein 1g2%
Vitamin A 52IU1%
Vitamin C 2mg2%
Calcium 8mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Homemade Madras Curry Paste Recipe, Madras Curry Paste, Madras Curry Paste Recipe
Tried this recipe?Let me know how it was!
This post was first published on An Edible Mosaic on May 7, 2013. I updated it with more information on November 11, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!
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Reader Interactions
Comments
Philomena says
This recipeeasy to follow and easy to make. Thank you😊Reply
Sowjanya says
I prepare curry paste and saute in oil .bit i dont add any preservatives .i also transport it.suggest a preservative to.have a shelf lofe of one week.
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Casey says
Any idea how long this will keep in the fridge? This recipe makes enough for a couple different recipes! I wouldn't need it all at once. Thanks!
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Faith says
Casey, Yup, like the recipe says "Transfer to a lidded glass jar and store refrigerated up to 1 month." Hope you enjoy it if you give it a try!
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Kari@Loaves n Dishes says
Yes! I get all excited over curry recipes that I see, only to be let down when I see that they use store bought curry paste. Now I'm all excited about this Homemade curry paste!!!!! Woo hoo!!!!(that's me being excited)
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Kevin @ Closet Cooking says
That is some tasty looking curry paste! I can't believe that I make Thai curry pastes all the time but I have not tried an Indian style curry paste yet.
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Jess @ Flying on Jess Fuel says
Ohh, I LOVE Sun brand curry powder, but can never really find it. Any ideas of where you can buy it other than online? I'll have to try the Ship brand too!
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Julia {The Roasted Root} says
I have always relied on spices and curry powder but have been dyyyyying to amp up my curries in a more authentic way. This recipe will definitely be used and made time and again! Yippy, I can't wait!!
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ashley - baker by nature says
I always buy curry paste from the store, but I bet this trumps that in freshness and flavor by like... a billion!
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Maureen | org*smic Chef says
I've never made my own curry paste but I have a friend who does and keeps saying, "It's not that hard, you're a cook, get with it." So maybe I will. :) Yours looks wonderful.
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Eha says
I DO hope you allow me just a tad of a smile: since Madras Curry Powder is used, this is not 'quite' homemade, is it? But am certain awfully good, tho' I would be making it considerably hotter :D !
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jehanne@thecookingdoctor says
I love making paste from scratch..sometimes even dry roast the spices, what a difference homemade paste is than shop bought! Yours turned out beautifully. I am now curious to see the dish you made with it, Faith:-)
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Nancy-SpicieFoodie says
Hi Faith! What a great friend to have guided you through her recipe. I love all curry powders and paste, but I have to admit that I've only made Madras powder and not paste. This is something I absolutely have to try. Thanks for sharing:)
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Laura (Tutti Dolci) says
I love curry, I'm sure your homemade paste is far superior to anything store bought!
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Alyssa (Everyday Maven) says
Homemade curry paste is the best! My husband loves Yellow and Madras Curry with Chicken - I have to print this :)
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Joanne says
Ooo awesome! I'm totally bookmarking this for the next time I run out!
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Erica says
You are the homemade queen! I want to come live in your kitchen :)
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Rosa says
Surely extremely flavorful and wonderfully fragrant.
Cheers,
Rosa
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