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This Homemade Madras Curry Paste Recipe is a blend of aromatic spices with fresh ingredients like onion, garlic, and ginger. It whips up in just 10 minutes and is better than any store-bought paste!


Curry paste is something I normally don’t think twice about buying pre-made for the sake of convenience. Not to mention the fact that pre-made is usually pretty good!

That is, until last week when I was looking lustfully at a lovely lamb curry, and I realized that I had everything on hand – sans the curry paste – to make it.

But I did have everything to make the curry paste itself.

I made a quick call to a friend (who asked to remain anonymous) who knows Indian cooking like the back of her hand. She guided me through making the paste, which was completely done from start to finish in under 10 minutes.

Madras Curry Paste Recipe with Description

Homemade Madras Curry Paste Recipe

The key to a good curry paste is starting out with a good-quality curry powder. As far as Madras curry blends go, I like Sun Brand Madras Curry Powder, Spicewalla Madras Curry Powder, and Ship Madras Curry Powder

If you’ve never made curry paste at home, it couldn’t be easier! All you do is grind everything in a food processor. If you don’t have a food processor or blender, you could do it the old-fashioned way and use a mortar and pestle.


How Spicy is Madras Curry?

The nice thing about making your own curry paste is that like anything homemade, not only is it far fresher than anything store-bought, but it is also completely customizable. This really makes a difference when it comes to heat level.

As it is, this recipe is about a “medium” heat level. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add 1/2 teaspoon ground cayenne pepper (or more to taste).

What is Madras Curry and Where is it From?

Curry refers to spice blends that are unique to different regions of India. They have varying flavor profiles, colors, and heat levels.

Madras Curry is a spice mixture typical of the Chennai region in India, formerly known as Madras. The name “Madras Curry” was given to this blend in Britain, not in India.

More Homemade Curry Paste and Spice Mix Recipes to Try:


Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith

Homemade Madras Curry Paste Recipe

5 from 1 vote
Prep Time10 minutes
Yields: 20 servings
This Homemade Madras Curry Paste Recipe is a blend of aromatic spices with fresh ingredients like onion, garlic, and ginger. It whips up in just 10 minutes and is better than any store-bought paste!

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  • Add all ingredients to a food processor. Pulse a few times to break up the larger pieces of food, then process until it forms a paste (about 1 minute).
  • Transfer to a lidded glass jar and store refrigerated for up to 1 month.


  • This recipe makes about 1 1/4 cups of curry paste for about 20 (1 tablespoon) servings.
  • A Note on the Spice Level: As written, this paste is about a “medium” heat level. Of course some will consider it mild and some will consider it hot; but in general, most will consider it medium. For “mild” omit the jalapenos, and for “hot” use 3 jalapenos and add ½ teaspoon ground cayenne pepper (or to taste).


Serving: 1tablespoon | Calories: 21kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 32mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg

Nutritional information is automatically calculated and should be used as an approximate.

Course: Condiments
Cuisine: Indian
Keyword: Homemade Madras Curry Paste Recipe, Madras Curry Paste, Madras Curry Paste Recipe

Share it with me on Instagram and leave a comment to let me know your thoughts!

Homemade Madras Curry Paste Recipe Pin

This post was first published on An Edible Mosaic on May 7, 2013. I updated it with more information on November 11, 2020.

Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!

Faith, author of An Edible Mosaic.
About Faith

I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.

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Recipe Rating


  1. Philomena says:

    5 stars
    This recipeeasy to follow and easy to make. Thank you😊

  2. I prepare curry paste and saute in oil .bit i dont add any preservatives .i also transport it.suggest a preservative to.have a shelf lofe of one week.

  3. Any idea how long this will keep in the fridge? This recipe makes enough for a couple different recipes! I wouldn’t need it all at once. Thanks!

    1. Casey, Yup, like the recipe says “Transfer to a lidded glass jar and store refrigerated up to 1 month.” Hope you enjoy it if you give it a try!

  4. Kari@Loaves n Dishes says:

    Yes! I get all excited over curry recipes that I see, only to be let down when I see that they use store bought curry paste. Now I’m all excited about this Homemade curry paste!!!!! Woo hoo!!!!(that’s me being excited)

  5. That is some tasty looking curry paste! I can’t believe that I make Thai curry pastes all the time but I have not tried an Indian style curry paste yet.

  6. Ohh, I LOVE Sun brand curry powder, but can never really find it. Any ideas of where you can buy it other than online? I’ll have to try the Ship brand too!

  7. I have always relied on spices and curry powder but have been dyyyyying to amp up my curries in a more authentic way. This recipe will definitely be used and made time and again! Yippy, I can’t wait!!

  8. I’ve never made my own curry paste but I have a friend who does and keeps saying, “It’s not that hard, you’re a cook, get with it.” So maybe I will. :) Yours looks wonderful.

  9. I DO hope you allow me just a tad of a smile: since Madras Curry Powder is used, this is not ‘quite’ homemade, is it? But am certain awfully good, tho’ I would be making it considerably hotter :D !

  10. jehanne@thecookingdoctor says:

    I love making paste from scratch..sometimes even dry roast the spices, what a difference homemade paste is than shop bought! Yours turned out beautifully. I am now curious to see the dish you made with it, Faith:-)

  11. Hi Faith! What a great friend to have guided you through her recipe. I love all curry powders and paste, but I have to admit that I’ve only made Madras powder and not paste. This is something I absolutely have to try. Thanks for sharing:)

  12. Ooo awesome! I’m totally bookmarking this for the next time I run out!

  13. You are the homemade queen! I want to come live in your kitchen :)

  14. Surely extremely flavorful and wonderfully fragrant.



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