Madras (made with base gravy)
with heavy use of chilli powder and onions

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Madras (made with base gravy)

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Ingredients

2.5 tbsp Oil (Vegetable)
1 Bay Leaf
1 inch Cassia Bark (Cinnamon Stick)
2 Cardamom (Pods) crushed or cracked
1/2 grated Onion
1 tsp Ginger (Grated) or puree
1.5 tsp Garlic (Grated) or puree
1/4 cup Coriander (Fresh/Chopped)
1 1/4 tsp Coriander (Powder)
1/4 tsp Cumin (Powder)
1/4 tsp Turmeric (Powder)
3/4 tsp Garam Masala (Powder)
2 tsp Tomato (Paste)
1/4 tsp Salt
2 Tomato (Grated) do not add skin
6 pieces Meat
3 tsp Chilli (Powder - Hot) 1/2 tsp mild / 1 tsp medium / 2 tsp hot
250 ml Curry Base

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Features:
  • Heat 4/5
Cuisine:

Madras is a fairly hot curry sauce, red in color and with heavy use of chilli powder and onions

  • 20 minutes
  • Medium

Ingredients

Directions

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This strong, spicy paste, originating from the main spice-growing region of Kerala in southern India, has coriander, cumin, and red chillies.

This recipe requires Base Gravy. Make some first or use our identical Madras (made from scratch) version.

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Steps

1
Done

Heat pan and add oil, bay leaf, cinnamon and cracked cardamoms

2
Done

Add grated onions and some of the base gravy to keep wet, cook until onions are golden

3
Done

Add ginger and garlic and fry for another 5 mins

4
Done

Add the fresh coriander, coriander, cumin, turmeric, garam masala and tomato puree and the rest of the base gravy. Allow to cook for 5-10 mins

5
Done

Add the tomatoes, salt and the meat and cook until done and the required consistency is reached adding more water as required

thecurrykid

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