Madras - Version 1 (Restaurant Style)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 3 tablespoon Vegetable Oil
- • 1 Bay Leaf
- • 1 inch Cassia Bark (Cinnamon Stick)
- • 2 Cardamom Pods
- • 1/2 grated Brown/White Onion
- • 1 teaspoon Ginger (Grated)
- • 1.5 teaspoon Grated Garlic
- • 1/8 cup Fresh/Chopped Coriander
- • 1 1/4 teaspoon Coriander Powder
- • 1/4 teaspoon Cumin Powder
- • 1/4 teaspoon Turmeric Powder
- • 3/4 teaspoon Garam Masala Powder
- • 2 teaspoon Tomato Paste
- • 1/4 teaspoon Salt
- • 2 Grated Tomato
- • 6 pieces Meat / Veg / Paneer
- • 3 teaspoon Chilli Powder (Hot)
- • 250 ml Curry Base
Preparation Steps
heat a pan on low to medium and add the oil, bay leaf, cinnamon and cracked cardamoms
carefully add the grated onions and cook gently until they are soft and golden. This should take around 3-4 minutes, don’t rush otherwise you'll simply burn them
stir in the chillies and fry for 1 minute to infuse the flavours
drop in the ginger and garlic and cook for another 30 seconds
turn up the heat to max and add the tomato puree and a little water if things are looking dry along with the coriander, cumin, turmeric, garam masala, chilli and salt and fry for a minute
add in the chopped tomatoes, stir through then add half of the heated up base gravy. Combine and allow to reduce for a couple of minutes
pour in the other half of the base and then your choice of protein. coat to stop any meat drying out and reduce for a couple of minutes
stir in in the fresh coriander and continue to cook until the required consistency is reached and any meat is cooked through adding more base or water if required