Ingredients
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2.5 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)
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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
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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
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
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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 some of the base gravy to keep wet, cook until onions are golden |
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3
Done
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Add ginger and garlic and fry for another 5 mins |
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4
Done
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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 |
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5
Done
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Add the tomatoes, salt and the meat and cook until done and the required consistency is reached adding more water as required |
