Curry Originals Madras

Curry Madras for spicy South Indian dishes

The Curry Originals Madras from Cape Herb & Spice is a South Indian curry blend featuring turmeric, chili, ginger, and cumin. This is no mild curry powder, but a savory, spicy Madras curry with a vibrant golden color, made for hearty braised dishes.

Curry Originals Madras is the South Indian curry blend from Cape Herb & Spice in Cape Town, made for curries with chicken, beef, pork, or vegetables. Originating from the port city of Chennai, formerly Madras, this curry is known for being bold and spicy. Savory, earthy, and golden yellow, it brings the flavors of South India to your pot.

The base is 28 percent turmeric, complemented by garlic, 10 percent chili, 10 percent ginger, 8 percent cumin, coriander, celery, fennel, a little sea salt, and paprika. The turmeric provides the brilliant gold color, while the chili adds a noticeable heat. This is a blend that doesn't hide its character. One teaspoon is enough to add Indian depth to a lentil soup or a vegetable stir-fry.

Spicy, earthy, with golden turmeric

Savory, earthy, and bold—that is how the blend unfolds in hot oil, immediately filling the air with the scent of Indian cuisine.

Turmeric and cumin provide the earthy foundation, ginger and chili add warmth and heat, while coriander and fennel round it all off. The spice is distinct but not overpowering; it warms the entire dish. This is what a true Madras tastes like: bold and honest.

The secret lies in toasting, because only when the spices are briefly fried in oil do they release their full aroma. That is exactly how it is done in South India. And it is precisely that fragrance that makes you crave more.

How to cook a true Madras

Sauté onions and garlic in oil, add one to two teaspoons of the blend, and toast briefly to create a masala paste.

If you prefer it creamier, add a spoonful of yogurt or coconut milk to the sauce; this takes the edge off the heat. With potatoes and peas, it makes a hearty vegetarian curry. Fish and prawns also pair surprisingly well with this bold seasoning.

Next, add your meat or vegetables, deglaze with tomatoes or coconut milk, and let everything simmer gently. It goes perfectly with chicken, beef, lentils, or chickpeas, traditionally served with rice, fresh coriander, and a dollop of raita. A curry night as it should be.

If you prefer something milder with a yogurt marinade, take a look at the Curry Originals Tikka Tandoori, and for the aromatic finishing touch, check out the Curry Originals Garam Masala.

Cape Herb & Spice from Cape Town since 1994

Behind this blend is Cape Herb & Spice, a spice manufacturer from Cape Town founded by Irene Ivy in 1994.

What Irene started over 30 years ago from a small market cart at the V&A Waterfront now supplies kitchens around the globe, backed by over 600 employees. Just as Irene intended, innovation, taste, and quality remain the top priorities today. Cape Herb & Spice sees itself as the cheeky sous-chef in your kitchen and was the first supplier in South Africa to offer completely non-irradiated spices. Hats off to them.

Browse through our curry spices or other spices from Cape Herb & Spice.

Toast, taste, and enjoy the next day

Toasted briefly in oil before deglazing, the spices deepen their aroma noticeably. A pinch of sugar and a squeeze of lime at the end balance the curry, especially when using a lot of chili. A spicy Madras is only truly complete with cooling raita and warm naan. Leftovers often taste even better the next day once the spices have had time to meld. That is the taste of South India.