Madras – Version 1 (made with base gravy)
with heavy use of chilli powder and onions

0 0
Madras – Version 1 (made with base gravy)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3 tbsp Oil (Vegetable)
1 Bay Leaf
1 inch Cassia Bark (Cinnamon Stick)
2 Cardamom (Pods) crushed or cracked
1/2 grated Onion (brown/white)
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) mixed with 6-8 tsp of water to help blend in
1/4 tsp Salt
2 Tomato (Grated) do not add skin
6 pieces Meat, Vegetables, Paneer or Tofu
3 tsp Chilli (Powder - Hot) 1/2 tsp mild / 1 tsp medium / 2 tsp hot
250 ml Curry Base

Made with the use of fresh onions, green chillies and coriander

Features:
  • Base Gravy
  • Heat 4/5
Cuisine:

Ingredients

Directions

Share

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.

(Visited 89,873 times, 1 visits today)

Steps

1
Done

heat a pan on low to medium and add the oil, bay leaf, cinnamon and cracked cardamoms

2
Done

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

3
Done

stir in the chillies and fry for 1 minute to infuse the flavours

4
Done

drop in the ginger and garlic and cook for another 30 seconds

5
Done

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

6
Done

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

7
Done

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

8
Done

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

thecurrykid

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Madras – Version 2 (made with base gravy)
next
Garlic Pilau Rice
previous
Madras – Version 2 (made with base gravy)
next
Garlic Pilau Rice

Add Your Comment