Tom Kerridge’s madras curry paste

Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead

  • Prep:20 mins
    Cook:3 mins
  • Easy

Nutrition per serving

  • kcal 17
  • fat 1g
  • saturates 0g
  • carbs 1g
  • sugars 0.1g
  • fibre 1g
  • protein 1g
  • salt 0.02g


  • 3 tbsp cuminseeds
  • 3 tbsp coriander seeds
  • 1 star anise
  • 1?2 tsp chilli powder
  • 4 tbsp garam masala
  • 4 black peppercorns
  • 1 tbsp ground turmeric
  • 1 tsp tamarind paste
  • 1 tbsp malt vinegar
  • 1?2 cinnamon stick, broken in half
  • 1 green chilli, sliced
  • 1 bunch coriander, chopped
  • 200g jar roasted peppers


  1. Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.

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