Ingredients
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Homemade Madras Curry Powder (4 servings)
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2 tablespoons Coriander Seeds
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2 teaspoons Cumin Seeds
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2 teaspoons Black Mustard Seeds
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1 teaspoon Fenugreek Seeds
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1 teaspoon Black Peppercorn - Whole
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1 teaspoon Fennel (seeds)
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3" Cassia Bark (Cinnamon Stick)
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3 Cloves
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2 tablespoons Turmeric Powder
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6 tablespoons Chilli Powder (Hot)
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2 tablespoons Kashmiri Chilli Powder
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1 teaspoon Salt
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Madras Curry
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4 tablespoons Madras Masala Curry Powder
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250g Meat - Chicken / Lamb
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3 tablespoons Vegetable Oil
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6-10 Curry Leaves
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200g (finely chopped) Brown/White Onion
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1 tablespoon Garlic & Ginger Paste
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2 tablespoons Tomato Paste
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350ml Water
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2 teaspoons Lemon Juice
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3 sliced Finger Chilli - Green
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1/2 teaspoon Worcester Sauce
Directions
Made with the use of my Homemade Madras Curry Powder, fresh onions, green chillies and a sneaky drop of Worcestershire sauce
Steps
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1
Done
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on a very low flame toast the coriander seeds, cumin seeds, mustard seed, fenugreek seeds, black peppercorns, fennel seeds, cinnamon stick and cloves until fragrant, tip onto a plate and allow to cool |
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2
Done
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tip the cooled hard spices to a blender along with the turmeric powder, chilli powder and Kashmiri chilli powder and grind into a fine powder |
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3
Done
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add 1/2 tablespoon of the homemade madras powder mix onto your choice of protein and allow to marinate for 30 minutes to an hour in the fridge |
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4
Done
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heat a pan on a high heat, add the oil and when hot add in the curry leaves, the oil should be hot enough that they sizzle instantly |
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5
Done
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turn the heat down to low-medium and add the onions, stir frequently frying until golden |
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6
Done
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add the garlic and ginger paste and tomato puree, stir through and fry until the bitter smell disappears. This normally takes a minute or two |
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7
Done
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add around 1/3 of the water as well as 3 1/2 tablespoons of the madras masala mix. Stir through and allow to fry until the oil begins to separate |
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8
Done
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add the marinated meat, stir and allow to fry for a couple of minutes in the masalas to seal |
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9
Done
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turn the heat up to high, and when the sauce is nearly the consistency you require add in the chillies, lemon juice and Worcestershire sauce and stir to combine |
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10
Done
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when the meat is cooked and the sauce reaches your desired consistency serve with a sprinkle of coriander and a slice of lemon |
