Ingredients
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3 tbsp Oil (Vegetable)
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1 Bay Leaf
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1 inch Cassia Bark (Cinnamon Stick)
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2 Cardamom (Pods)crushed or cracked
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1/2 grated Onion (brown/white)
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1 tsp Ginger (Grated)or puree
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1.5 tsp Garlic (Grated)or puree
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1/4 cup Coriander (Fresh/Chopped)
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1 1/4 tsp Coriander (Powder)
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1/4 tsp Cumin (Powder)
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1/4 tsp Turmeric (Powder)
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3/4 tsp Garam Masala (Powder)
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2 tsp Tomato (Paste)mixed with 6-8 tsp of water to help blend in
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1/4 tsp Salt
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2 Tomato (Grated)do not add skin
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6 pieces Meat, Vegetables, Paneer or Tofu
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3 tsp Chilli (Powder - Hot)1/2 tsp mild / 1 tsp medium / 2 tsp hot
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250 ml Curry Base
Directions
Find my other Madras recipe at https://thecurrykid.co.uk/recipe/madras-made-with-base-gravy-2/
Madras curry is said to originate from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640 (now Chennai). However, the name ‘Madras Curry’ is not used in India, but was invented by restaurants in Britain.
This recipe requires Base Gravy. Make some first or use our identical Madras (made from scratch) version.
Steps
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1
Done
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heat a pan on low to medium and add the oil, bay leaf, cinnamon and cracked cardamoms |
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2
Done
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carefully add the grated onions and cook gently until they are soft and golden. This should take around 3-4 minutes, don’t rush otherwise you'll simply burn them |
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3
Done
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stir in the chillies and fry for 1 minute to infuse the flavours |
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4
Done
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drop in the ginger and garlic and cook for another 30 seconds |
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5
Done
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turn up the heat to max and add the tomato puree and a little water if things are looking dry along with the coriander, cumin, turmeric, garam masala, chilli and salt and fry for a minute |
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6
Done
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add in the chopped tomatoes, stir through then add half of the heated up base gravy. Combine and allow to reduce for a couple of minutes |
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7
Done
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pour in the other half of the base and then your choice of protein. coat to stop any meat drying out and reduce for a couple of minutes |
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8
Done
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stir in in the fresh coriander and continue to cook until the required consistency is reached and any meat is cooked through adding more base or water if required |
