Madras - Version 2 (Restaurant Style)
A bold, fiery curry infused with roasted red chillies, crushed garlic, and a tangy spiced tomato gravy with vibrant green peppers.
Ingredients
- • 2 tablespoons Vegetable Oil
- • 2 inch Cassia Bark (Cinnamon Stick)
- • 1 whole Black Cardamom Pods
- • 2 whole Green Cardamom Pods
- • 1 small grated Red Onion
- • 2 sliced Green Finger Chillies
- • 1 teaspoon Ginger (Grated)
- • 1.5 teaspoons Grated Garlic
- • 1/2 teaspoon Fenugreek Leaves (Kasoori Methi)
- • 2 tablespoons Tomato Paste
- • 1 teaspoon Tamarind Paste
- • 2 teaspoons Mix Powder / Curry Powder
- • 3/4 teaspoon Garam Masala Powder
- • 1/2 teaspoon Cumin Powder
- • 1 teaspoon Coriander Powder
- • 2 teaspoons Chilli Powder (Hot)
- • 6-8 pieces Meat / Veg / Paneer
- • 250 ml Curry Base
- • 1/4 cup Fresh/Chopped Coriander
Preparation Steps
Heat a pan on medium and add the oil, cassia bark, black cardamom, red onion, salt and fresh chillies. Fry gently until the onion softens and begins to slightly brown and caramalise
Add ginger, garlic and fenugreek and fry for 1 minute
Add the tomato puree, tamarind paste, spice mix, garam masala, cumin powder, coriander powder, and chilli powder (according to taste) mix well and allow to fry for a minute or 2 stirring every now and then
add in your choice of meat, coat and carry on cooking for a couple of minutes to infuse the flavours
turn the heat up on full and add 1/2 of your heated up base gravy, stir through, allow to reduce for a couple of minutes then add the remainder again stirring through
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
stir in the fresh coriander and serve