Madras Curry Powder | Traditional Indian Taste |1LB (1 Pack) | Imported from Mumbai, India | Quality Curry since 1876

I have been using Sun Brand Madras Curry Powder for years. During Covid, I was not able to find this product at a reasonable price and substituted with a few other brands but was never fully satisfied. This powder gives my vegetable and meat dishes the authentic taste that I grew up with. So happy to have found this product and at a great price.

I was introduced to Sun Brand Madras curry quite by accident. I had come across a coconut curry salmon recipe that looked amazing… but it specifically called for Madras curry. I figured I’d give it a try, so I ordered the 4 oz product.Our family was blown away by the rich flavor… so much so that I now order it by the pound. I’m including a photo of the salmon dish and also a close up of what the curry looks like straight out of the can.Even if you’ve never cooked with this curry before, I urge you to try it. The pre-made blend makes cooking with it a breeze. I sometimes just add it to any mundane protein, vegetable, or grain and … boom… simple and easy flavorful dish in minutes. Definitely two thumbs up!!!

Whole lot of curry!

Flavor is good

I use it in all of my dishes, adding certain whole spices based on dish cooking, ginger for fish, tomatoes for shrimp,cinnamon,clove and allspice for beef! My Mum made her own masalas by toasting and grinding seeds. I think she would highly approve of this curry powder.It is however a bit pricey for size if you curry a lot, I would like to see a bulk size of the same brand. Also,mind,it is a bit salty, so do not salt dish until it’s finished cooking with taste. ( Mrs.R)

Still among the most pungent and flavorful Indian curry powders.

I love this spice. It is very versatile. I use it in the traditional way in recipes that call for Madras Curry powder, but I only sprinkle it on veggies and popcorn. My husband adds it to breakfast foods. I add it to my rice cooker to season quinoa. It's really nice.

Just shy of five stars – I’ll tell you whyI lived in the Fuji Islands amongst the (surprise surprise) east Indians who came there from India about 150 years ago as a indentured sugarcane workers.Anyway, I learned to cook from real Indians and even how to make my own curry powder. Problem is making curry powder could be rather expensive in the USA where ingredients are scarce. The best curry powder I’ve found taste wise Is this stuff. My only gripe with it and it’s the reason it doesn’t get five stars is that they put too damn much salt in it. And know this, I am a salt lover, so if it’s too salty for me, it’s too damn salty!Despite that I still recommend this curry powder and will give some suggestions for accommodating the saltiness. Number one use less of the powder than you think. This is going to take some experimentation on your part. If you do find that your food is too salty the best trick to use is to add a bunch of potatoes to it. Nothing solves the salt problem like adding potatoes! Works every time. Another thing you can do to dumb down the salt is add coconut milk. If you want your dish to taste good don’t use the canned stuff unless it’s the only thing you can find. Look in your grocery store for frozen coconut milk and it is 3000% better. Trust me I know! There is a third thing that you can do to help alleviate some of the saltiness and that would be to get some coriander seed and grind it and add it to this curry powder. But the number one thing you don’t want to do with this curry powder is add any salt at all. I cannot emphasize that enough. Any more salt will be way too much salt. Here’s something that works rather well when using this stuff. get yourself some lamb chops and sprinkle a light dusting of this on each side of the lamb chop. Fry them in the pan for perhaps three or four minutes per side to your liking, and that’s all you need to do. Very nice quick and delicious meal. Super easy when having company over and they’ll think you worked for hours. Oops, almost forgot once you fry with some oil the above mentioned, add a little bit of coconut cream on the top while the first side is frying on the bottom, then when you flip it, you can add a little bit more coconut to the top done side. Again try to use frozen coconut milk if you possibly can. Pretty much all canned coconut milk has a bad aftertaste to it inherent in the canning process I guess. But it’s nothing like fresh or frozen coconut milk.If you’re like myself, then a lot of the curry powders that you buy and try will be too spicy in the department of cinnamon and clove. This one stands apart from the rest with the lack of that overly spicy overpowering flavor.