Description

This handcrafted Madras Curry Powder Hot brings the warmth and character of a true South Indian curry into your kitchen. The heat builds gently and steadily, supported by well-roasted spices and lifted with bright aromatics. The result is a rich red-gold curry with depth, balance and a satisfying warmth that lingers.

It is bold enough for lamb and beef, balanced for chicken and seafood, and works beautifully with vegetables. Add tomato for a classic South Indian style gravy, or coconut milk for a fuller, Sri Lankan-inspired curry.

Madras-style blends come from Tamil kitchens where layered spice and confident heat are part of everyday cooking. These traditions continue across Northern Sri Lanka, especially in Jaffna cuisine, where roasted spices meet coconut, tamarind and curry leaves. This shared heritage gives the blend its versatility while keeping its South Indian soul intact.

Spice Zen's Madras Curry Powder-Hot honours that lineage and performs beautifully across traditional and contemporary recipes. Handcrafted and stone-ground in small batches at our gluten-free Sydney facility and packed fresh in recyclable amber glass jars to preserve essential oils, colour and just-milled vibrancy.

Flavour & Aroma Profile

Bold, warm and aromatic with refined chilli heat, roasted depth, natural earthiness and a bright, lively finish that suits both tomato-forward and coconut-based curries.

How to Use

Classic Madras Curry: Use 1–1½ tbsp per 500–600 g chicken, lamb, beef, seafood or vegetables. Bloom in Sunflower or Coconut Oil for 30–60 seconds before adding onion and tomato.
Sri Lankan-Style: Add coconut milk for a hot, creamy, coastal curry.
Dry Roasts & Quick Tosses: Sprinkle 1–2 tsp over sautéed vegetables, prawns or tofu.
Marinades: Combine 1–2 tsp with yoghurt, lemon and Sunflower Oil for grilling or air-frying.
Soups, Dals & Rice: Stir 1 tsp into lentils, pumpkin or tomato soups for warmth and depth.

Heat Adjustment: Start with 1 tsp for a milder curry, increase to 1 tbsp for medium heat, or use 1½ tbsp for a full-bodied hot finish.

Perfect For

South Indian rich tomato and coastal Sri Lankan coconut curries
Spiced lentils and dals
Seafood curries, grilled meats and slow-cooked dishes
Quick stir-fries and contemporary fusion cooking

Wellness Note

Spices traditionally used in South Indian cooking like warming chilli, roasted seeds and aromatic herbs are valued for adding depth, comfort and vibrancy to everyday meals, forming part of a long-established culinary tradition.

Presentation & Storage

Handcrafted, stone-ground and packed in recyclable amber glass jars to safeguard freshness, aroma and colour. Store in a cool, dry place away from direct light.

Ingredients & Nutritional Information

Certified Organic Ingredients: Coriander Seed, Cumin Seed, Red Chilli, Yellow Mustard Seed, Turmeric, Cinnamon, Black Pepper, Fenugreek Seed, Fennel Seed, Curry Leaf, Cardamom, Cayenne Pepper, Ginger, Nutmeg, Bay Leaf, Mace, Cloves.

Recipe Inspirations & Pairings

Cooking Inspirations

• Classic South Indian–style hot Madras curry

• Sri Lankan-style coconut Madras curry

• Madras prawn, fish or chicken curry

• Madras stir-fried chicken, paneer, tofu or mushrooms

• Spiced lentils, chickpeas or tomato-lentil one-pots

• Madras-spiced roast or sautéed vegetables

• Marinades for grilling

• Wraps, bowls and rice dishes

• Coconut soups and broths

Signature Recipes

1. Classic Hot Madras Curry

Ingredients

500–600 g chicken, lamb, fish or firm tofu
1–1½ tbsp Madras Curry Powder – Hot
2 tbsp Sunflower Oil
1 onion, finely chopped
2 cloves garlic (optional), chopped
1 tsp grated ginger
2 medium tomatoes, chopped, or ¾ cup tomato passata
1 cup water/ stock
Optional: 1 tbsp coconut cream for a rounder finish
Salt to taste
Lime and coriander to serve

Method

Heat oil in a deep pan; sauté onion until soft and lightly golden.
Add garlic and ginger; cook briefly.
Add Madras Curry Powder – Hot; bloom 30–45 seconds.
Add chopped tomatoes or passata and cook until reduced and glossy.
Add protein or vegetables and coat well in the base.
Add water and simmer until cooked through (10–20 minutes depending on protein).
Add coconut cream if using; adjust thickness.
Finish with lime and coriander.

Chef's Tip: Serve with rice or dosa. Replace onion/garlic with blended cooked carrot or pumpkin puree.

2. Sri Lankan-Style Madras Prawn (or Fish) Curry with Coconut Milk

Ingredients

500 g prawns (or firm white fish pieces)
1 tbsp Madras Curry Powder – Hot
1 tbsp Coconut Oil
1 small onion, finely sliced
1 tomato, chopped
1 cup coconut milk or cream
½ cup water
½ tsp lime zest + juice of ½ lime
Salt to taste

Method

Heat coconut oil; sauté onion until softened.
Add Madras Curry Powder – Hot and bloom gently.
Add chopped tomato; cook until softened.
Pour in coconut milk, water and salt; bring to a gentle simmer.
Add prawns and cook 3–4 minutes until just opaque (fish: 4–6 minutes).
Finish with lime zest, lime juice and curry leaves.

Chef's Tips: Serve with rice, hoppers or string hoppers.

3. Madras Stir-Fried Chicken (or Paneer / Tofu / Mushrooms)

Ingredients

500 g chicken thigh strips, paneer, tofu or mushrooms
1–1½ tsp Madras Curry Powder – Hot
1 tbsp Sunflower Oil
1 small onion, sliced
½ capsicum, sliced
1 tsp grated ginger
½ tsp lime juice (optional)
Salt to taste
Fresh coriander or curry leaves

Method

Heat oil in a skillet or wok over medium-high heat.
Add onion and capsicum, stir-fry until lightly softened.
Add chicken/paneer/mushrooms; cook until lightly browned.
Sprinkle Madras Curry Powder – Hot and toss quickly to coat.
Add salt; add a splash of water only if required to help it cling.
Finish with lime and herbs.

Chef's Tips: Serve with rice, rotis, wraps or over salads.

Pair It With Spice Zen Organic Cold-Pressed Oils

Sunflower Oil, ideal neutral base for blooming spices
Coconut Oil, perfect for Sri Lankan-style or coastal curries
Mustard Oil, adds traditional depth for robust red-meat or stir-fry dishes

Pair It With Spice Zen Teas

Ceylon Orange Pekoe Tea, refreshing with hot curries
Indian Breakfast Tea, strong enough for rich gravies
Masala Chai, complements lentils and tomato-based dishes

Payment & Security

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Madras Curry Powder - Hot

A vibrant, full-bodied South Indian–inspired curry powder with a naturally bold, refined heat, equally at home in classic Madras curries and rich Sri Lankan-style coconut gravies.

No Onion or Garlic|No Added Salt or Sugar|Hot

$10.00

Tax included.

Size: 35 gm

35 gm 70 gm 110 gm

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