Madras – Version 2 (made with base gravy)
Made with the use of fresh chillies, chilli powder and onions, a favourite amongst madras lovers

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Madras – Version 2 (made with base gravy)

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Ingredients

Adjust Servings:
2-3 tablespoons Oil (Vegetable)
2 inch Cassia Bark (Cinnamon Stick)
1 whole Cardamom (Pods) (Black)
2 whole Cardamom (Pods) (Green)
1 small grated Onion (red)
2 sliced Chilli (Green)
1 teaspoon Ginger (Grated) or puree
1.5 teaspoons Garlic (Grated) or puree
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
2 tablespoons Tomato (Paste) mixed with 6-8 tablespoons of water to help blend in
1 teaspoon Tamarind Paste optional
2 teaspoons Mix Powder / Curry Powder
3/4 teaspoon Garam Masala (Powder)
1/2 teaspoon Cumin (Powder)
1 teaspoon Coriander (Powder)
2 teaspoons Chilli (Powder - Hot) 1/2 tsp mild / 1 tsp medium / 2 tsp normal madras
6-8 pieces Meat, Vegetables, Paneer or Tofu
250 ml Curry Base
1/4 cup Coriander (Fresh/Chopped)

Made using base gravy this Madras is a fairly hot curry sauce with use of fresh chillies, chilli powder and onions, a favourite amongst madras lovers

Features:
  • Heat 3/5
  • Heat 4/5
Cuisine:

Ingredients

Directions

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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/

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Steps

1
Done

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

2
Done

Add ginger, garlic and fenugreek and fry for 1 minute

3
Done

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

4
Done

add in your choice of meat, coat and carry on cooking for a couple of minutes to infuse the flavours

5
Done

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

6
Done

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

7
Done

stir in the fresh coriander and serve

Josh

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Madras – Version 1 (made with base gravy)
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Karahi Chicken (Made From Scratch)
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Madras – Version 1 (made with base gravy)

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