
10-Minute Madras Paste
I love a good curry and there is nothing better to elevate the flavour of your curry than either a homemade curry paste or mixing your own curry spices.
What is a Madras curry
Madras curry is a spice blend that originated in the Madras region in the south of India where the hot climate is ideal for growing chilis. For me, a madras curry paste is perfect for coconut based curries like my Coconut Chicken Curry with Chickpeas.
Why make your own curry paste
Making your own paste is 100% packed with more fresh flavours than shop-bought, and because it’s homemade, you get to add your favourite spices while leaving out spices you don’t like.
Recipes that would be great with a Madras paste
Simply replace the spices in the below recipe with 3 tablespoons homemade Madras paste.
Fridge or freeze
You can store the curry paste in a jar in the fridge or freeze in these handy silicone ice cubes.

10-Minute Madras Paste
Equipment
- NutriBullet
Ingredients
- 2 tsp black whole peppercorns
- 1 tsp black mustard seeds
- 2 tsp kashmiri powder or chilli powder (opt - you can leave out if you don't want limited heat)
- 1/2 tsp ground cinnamon
- 2 tsp garam masala
- 2 tsp turmeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 garlic cloves sliced
- 4 tbsp fresh ginger grated
- 1/2 red onion sliced
- 1/3 cup extra virgin olive oil maybe more
- 1 tsp salt
Instructions
- Toast all the spices in a small frying pan (no oil) until fragrant - set aside
- Whizz all the paste ingredients in your NutriBullet until complete smooth. You will need to stir and whizz in a few go's.
- The liquid from the olive oil and onion should be enough to form a wettish paste, but if the paste is dry and not coming together, add a few tbsp olive oil and blend again.
- The jar will keep in the fridge for ages or you can freeze the curry in silicone cubes (see intro note).