Iyer writes that the chosen curry powder reflects the tastes of southern India. He recommends it in recipes throughout his cookbook but also notes that Vietnamese curry powder can be substituted if desired.
If you make the dish with the recommended cayenne and black pepper, it will have tongue-tingling heat, so adjust to suit your taste. You can make the paste of lemongrass, ginger and onion in a large mortar and pestle, but a food processor speeds up the process nicely.
Storage: Refrigerate for up to 4 days.
Where to Buy: Madras curry powder can be found at specialty spice stores, Indian and Asian markets, and online.
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