Madras Curry

The basic main axis of this Madras curry powder is the sweet flavor of spices such as cinnamon, allspice and nutmeg. Add pungent spices, cloves, green cardamom, and cumin. There are also spicy flavors that increase the flavor level, such as chili, pepper, and ginger. And bitter fenugreek. The protagonists that allow this spice to harmoniously display their respective flavors are coriander seeds and turmeric. Generally speaking, the curry powder will be fried in a dry pan before making the curry powder, but if you do this, the aroma will evaporate more quickly. So when I made the curry powder, I didn’t fry it first, and if you want to get the best flavor when you get the spice, you can fry it in a dry pot on a medium heat before using it, and keep shaking when you fry. The pot body will become darker in color, about 30-60 seconds, you will clearly smell its aroma, and then immediately pour it into another bowl to avoid continuous heating of the temperature in the pot.