Ingredients
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3 tablespoon Vegetable Oil
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1 Bay Leaf
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1 inch Cassia Bark (Cinnamon Stick)
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2 Cardamom Podscrushed or cracked
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1.5 grated Brown/White Onionaround 100g
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1 teaspoon Ginger (Grated)or puree
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1.5 teaspoon Grated Garlicor puree
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1/4 cup Fresh/Chopped Coriander
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1.5 teaspoon Coriander Powder
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1/2 teaspoon Cumin Powder
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1/2 teaspoon Turmeric Powder
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3/4 teaspoon Garam Masala Powder
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1 tablespoon Tomato Paste
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1/4 teaspoon Salt
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Wateras needed
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2 Grated Tomatodo not add skin
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6 pieces Meat / Veg / Paneer
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3 teaspoon Chilli Powder (Hot)1/2 teaspoon mild / 1 teaspoon medium / 2 teaspoon hot
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.
In a hurry and have base gravy prepared? Why not try our identical Madras (made with Base Gravy) 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 a bit of water 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, chilli and tomato puree and add water if required and allow to cook for 5-10 mins |
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5
Done
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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 |
