Madras (made from scratch)
with heavy use of chilli powder and onions

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Madras (made from scratch)

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Ingredients

Adjust Servings:
3 tbsp Oil (Vegetable)
1 Bay Leaf
1 inch Cassia Bark (Cinnamon Stick)
2 Cardamom (Pods) crushed or cracked
1.5 grated Onion (brown/white)
1 tsp Ginger (Grated) or puree
1.5 tsp Garlic (Grated) or puree
1/4 cup Coriander (Fresh/Chopped)
1.5 tsp Coriander (Powder)
1/2 tsp Cumin (Powder)
1/2 tsp Turmeric (Powder)
3/4 tsp Garam Masala (Powder)
1 tbsp Tomato (Paste)
1/4 tsp Salt
Water as needed
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

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

Features:
  • Heat 4/5
Cuisine:

Ingredients

Directions

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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.

In a hurry and have base gravy prepared? Why not try our identical Madras (made with Base Gravy) version

Made from scratch this chicken madras recipe is a fairly hot curry sauce, red in color with heavy use of chilli powder and onions
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Steps

1
Done

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

2
Done

Add grated onions and a bit of water 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, chilli and tomato puree and add water if required and allow to cook for 5-10 mins

5
Done

Add tomatoes, salt and more water if required

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

thecurrykid

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Balti (made with base gravy)
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Balti (made with base gravy)
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Vindaloo (made from scratch)

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