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
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 pan and add oil, bay leaf, cinnamon and cracked cardamoms |
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2
Done
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Add grated onions and cook until onions are golden |
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3
Done
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Add ginger and garlic and fry for 1 minute |
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4
Done
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Add the fresh coriander, coriander, cumin, turmeric, garam masala, chilli, tomato puree , base gravy, tomatoes, salt and the meat. |
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5
Done
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Cook for around 5 minutes until done and the required consistency is reached adding more water if required |
