Curry Madras – Mild – 45g

$3.45

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45G

Product description

Madras Curry blend is characterized by a delicious rich earthy tangy flavour, mild heat, and intense yellow color. Although it is not a traditional Indian spice blend, its history goes back to British colonial rule and the city of Madras in southern India.

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Flavour Notes:

Our Madras Curry blend is a classic and unique blend of herbs and spices that balances mild heat with intense flavour. It is characterised by its yellow color and rich, earthy, and pungent flavor.

Culinary Notes:

Combine madras spice mix with yogurt, coconut cream, or tomatoes and onions to give a thick rich texture to the curry. Alternatively, add a teaspoon to soups and stews instead of vegetable stocks. It is typically used in dishes where a milder curry flavor is required.

Health Benefits:

Our spice blends are better for you as they are preservative-free, additive-free, filler-free, sugar-free, and contain low or zero salt. Madras Curry spice blend contains several spices that are rich in antioxidants and may have potential health benefits, including anti-inflammatory properties, improved digestion, and enhanced immune function.

Ingredients:

Coriander, turmeric, mustard powder, cumin, sea salt (13%), cardamom, paprika sweet, and Kashmiri chilli ground.

Country of Origin:

India

Other Names or Spelling:

Bombay madras, bombay curry, Indian madras, madras curry

How to use

  • Use 1 tbsp to 500g of protein
  • Spice up your dish by the addition of 1/8 – 1/3 tsp of chilli powder or crushed chilli flakes
  • To release the volatile oils in the spices, this blend is best added at the beginning of cooking
  • Replace an array of spices in a dish with this one handy blend
  • Mix with oil and lemon juice to create a marinade for meat, seafood, vegetables, or paneer cheese
  • Sprinkle over veg before roasting in the oven for a twist on a classic
  • Use as a dry rub over meat before grilling or roasting for an aromatic outer crust

The Spice People FAQs

Madras Curry spice blend is used to flavor a wide variety of dishes, including curries, stews, soups, rice dishes, and meat or vegetable preparations. It adds depth, warmth, and complexity to recipes, creating a flavourful and aromatic dish.

Madras Curry spice blend has a bold and complex flavour profile with a balance of earthy, savoury, and spicy notes. It offers a moderate level of heat from the chili peppers, along with a warm and aromatic quality from the other spices.

Yes, Madras Curry spice blend can be used as a flavourful marinade for meats, poultry, seafood, tofu, or vegetables. Simply mix the spice blend with yogurt, oil, lemon juice, or other liquids to create a marinade, then coat the ingredients and allow them to marinate for a few hours or overnight before cooking.

Yes, Madras Curry spice blend can add depth and flavour to a variety of dishes beyond Indian cuisine. It can be used as a seasoning for roasted vegetables, soups, stir-fries, grilled meats, and even in marinades or salad dressings to add a unique twist to familiar recipes.

The Spice People FAQs

Simple or smoke paprika along with cayenne pepper is the best alternative. Paprika tastes similar to Kashmiri Chilli, while cayenne paper adds to its spice.

Dried Kashmiri chilli is more flavorful than hot, ranging from 1,000-2,000 Scoville Heat Units. It’s mildly hot but not too spicy.

These spices are different. Paprika is the sweet cousin of Kashmiri chilli specific to western cuisine. Kashmiri chilli popular in Indian cuisine and is hotter than paprika.

Place the Kashmiri chilli under the sun for two days. When the chillies turn crispy, grind them in a food mill. Cool down the powder and store it in an airtight jar.

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Country Flavours

This subtle and artful balance provides the perfect flavour foundation for creating the best Malaysian food with the addition of salty hits from dried anchovies and shrimp, up to ten different soy sauces ranging from salty to sweet, puckering sourness from tamarind pulp, and sweetness from palm sugar and coconut milk. Cook your own authentic Malaysian Cuisine with our Malaysian spices online and explore our catalogue of beautiful recipes you can make with this spice blend.

History & influences

Arab traders brought spices from the Middle East, European and British travellers introduced produce like peanuts, pineapple, avocado, tomato, squash and pumpkin. During their time on the Malay Peninsula, the Chinese developed a distinctive cuisine known as ‘Nonya’, resulting from blending Chinese recipes and wok cooking techniques with spices and ingredients used by the local Malay community. The dishes are tangy, aromatic, spicy and herbaceous, and the signature dish is none other than Malaysia’s famous spiced noodle soup – Laksa.

What is Malaysian cuisine

As important as the rendang recipe itself is to Malaysian cuisine, what to serve with beef rendang is arguably just as imperative. Whether making the traditional beef version or a slightly lighter chicken, vegetable or fish, the rich flavour and intense texture of a rendang requires a perfect balance of freshness and tang when it comes to entrees and sides. Salads like Fresh Cucumber & Peanut and Sweet and Sour Cucumber & Pineapple Achar provide the perfect disruption to the bold, rich spices of the rendang and soothe and cool the palette alongside fluffy steamed rice and flaky golden roti bread. Entrees served at meal times in Malaysia often feature Nasi Lemak – their national dish, or Malaysian Chicken Satay to whet the appetite ready for the main event. Traditionally, the best Malaysian food is finished with an after-meal drink of Kopi Tarek ‘sweet coffee’ or The Tarik ‘sweet tea’. These are combined with condensed milk and water, and the coffee or tea drinks are ‘pulled’ by pouring vigorously between jugs to create a frothy consistency. To read more about the flavours of Malaysia and the traditional accompaniments to an authentic Malaysian Rendang, Click Here to check out our blog post.

Spiceology

Malaysia is also known for its growing and production of spices, namely cinnamon, cardamom, star anise and cloves. These spices are known as ‘rempah empat beradik’, meaning the four siblings as they are found throughout most Malay dishes. These are sold separately or as a handy blend often under names like ‘seafood curry spices’ or ‘meat curry spices’. Paired with other aromatics like kaffir lime, galangal and lemongrass (locally grown and imported) these four spices produce the complex and fragrant base flavour and aroma famous for Malaysian cooking.  As diverse as the people themselves, every aspect of Malaysian cuisine is a combination of sweet, sour, rich and spicy, combined in a way, unlike any other country’s cuisine.