Ingredients
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2 tablespoons Vegetable Oil
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2 inch Cassia Bark (Cinnamon Stick)
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1 whole Black Cardamom Pods
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2 whole Green Cardamom Pods
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1 small grated Red Onion
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2 sliced Green Finger Chillies
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1 teaspoon Ginger (Grated)or puree
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1.5 teaspoons Grated Garlicor puree
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1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
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2 tablespoons Tomato Pastemixed with 6-8 tablespoons of water to help blend in
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1 teaspoon Tamarind Pasteoptional
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2 teaspoons Mix Powder / Curry Powder
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3/4 teaspoon Garam Masala Powder
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1/2 teaspoon Cumin Powder
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1 teaspoon Coriander Powder
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2 teaspoons Chilli Powder (Hot)1/2 teaspoon mild / 1 teaspoon medium / 2 teaspoon normal madras
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6-8 pieces Meat / Veg / Paneer
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250 ml Curry Base
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1/4 cup Fresh/Chopped Coriander
Directions
Made using base gravy my Madras version 2 is a fairly hot curry sauce with use of fresh chillies, chilli powder and onions, a favourite amongst madras lovers. The red onion adds a subtle sweetness whilst the black cardamom creates a fantastic smoked sensation
Looking for my “from scratch” version, it’s at https://thecurrykid.co.uk/recipe/madras-version-2-base-free-made-from-scratch/
Steps
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1
Done
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Heat a pan on medium and add the oil, cassia bark, black cardamom, red onion, salt and fresh chillies. Fry gently until the onion softens and begins to slightly brown and caramalise |
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2
Done
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Add ginger, garlic and fenugreek and fry for 1 minute |
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3
Done
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Add the tomato puree, tamarind paste, spice mix, garam masala, cumin powder, coriander powder, and chilli powder (according to taste) mix well and allow to fry for a minute or 2 stirring every now and then |
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4
Done
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add in your choice of meat, coat and carry on cooking for a couple of minutes to infuse the flavours |
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5
Done
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turn the heat up on full and add 1/2 of your heated up base gravy, stir through, allow to reduce for a couple of minutes then add the remainder again stirring through |
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6
Done
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Allow to reduce until the sauce is the consistency you require and the meat is cooked through. You only need to stir if it looks like it's going to stick or burn |
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7
Done
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stir in the fresh coriander and serve |
