Madras – Version 2 (made from scratch)
Made with the use of fresh chillies, chilli powder and onions, a favourite amongst madras lovers

0 0
Madras – Version 2 (made from scratch)

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
3-4 tablespoons Oil (Vegetable)
2 inch Cassia Bark (Cinnamon Stick)
1 whole Cardamom (Pods) (Black)
2 whole Cardamom (Pods) (Green)
1 medium pureed or grated Onion (brown/white)
2 sliced Chilli (Green)
1 tablespoon Garlic & Ginger Paste
3 tablespoons Tomato (Paste) mixed with 6-8 tablespoons of water to help blend in
1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
2 teaspoons Mix Powder / Curry Powder
2 teaspoons Chilli (Powder - Hot) 1/2 tsp mild / 1 tsp medium / 2 tsp normal madras
1 teaspoon Coriander (Powder)
3/4 teaspoon Garam Masala (Powder)
3/4 teaspoon Cumin (Powder)
1/4 teaspoon Turmeric (Powder)
1/4 teaspoon Salt
1 teaspoon Tamarind Paste optional
6-8 pieces Meat, Vegetables, Paneer or Tofu
250 ml Water
1/4 cup Coriander (Fresh/Chopped)

Made from scratch without base gravy this Madras is a fairly hot curry sauce with use of fresh chillies, chilli powder and onions, a favourite amongst madras lovers

Features:
  • Heat 3/5
  • Heat 4/5
Cuisine:

Ingredients

Directions

Share

Made from scratch without base gravy this Madras is a fairly hot curry sauce with use of fresh chillies, chilli powder and onions, a favourite amongst madras lovers

Looking for my “base gravy” version, it’s at https://thecurrykid.co.uk/recipe/madras-made-with-base-gravy-version-2/

(Visited 32,230 times, 2 visits today)

Steps

1
Done

heat a pan on medium and add the oil. when hot add the cassia bark, green cardamoms and black cardamom and stir through for 30 seconds until they start to sizzle. the black cardamom will add a fantastic smoky flavour to the dish

2
Done

add in the onion, stir through and fry gently until the onion softens and begins to slightly brown and caramelise this may take about 3-4 minutes if you've chopped or grated your onions finely, around 30 seconds if you've blended your onions in a food processor first

3
Done

add in the fresh chillies as well as the ginger and garlic and fry for 1 minute until the bitter smell from the garlic reduces

4
Done

now add the tomato puree and fenugreek and mix through

5
Done

add in the mix powder, chilli powder, coriander powder, garam masala, cumin powder turmeric and salt to taste. mix well add a splash of base to loosen things up and allow to fry for a minute or 2 stirring every now and then to allow the spices to infuse. This will create your madras paste and will allow the spices to fry without burning

6
Done

turn the heat up to max and add in 1/2 of the water and mix through well. allow to reduce for a minute or two then add the rest before removing the cassia bark and all three coriander pods
stir in the tamarind paste, I water mine down slightly so it mixes easier

7
Done

add your choice of protein, coat and allow to reduce until the sauce is the consistency you require and the meat is cooked through. you only need to stir if it looks like it's going to stick or burn

8
Done

add the fresh chopped coriander, stir through and serve

Josh

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Vindaloo (made from scratch)
next
Traditional Bright Red Tikka Masala (made from scratch)
previous
Vindaloo (made from scratch)
next
Traditional Bright Red Tikka Masala (made from scratch)

Add Your Comment