Authentic Madras Curry
photo by mianbao
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
4-6
ingredients
- 750 g meat or 750 g chicken
- 2 tablespoons corn oil (or any oil)
- 1 large onion, sliced long and thin
- 400 g diced tomatoes
- 2 tablespoons tomato puree
- 2 tablespoons fresh lemon juice (or even better, lime)
- knob ghee
-
SPICES 1
- 4 dried red chilies (more if you like heat)
- 1⁄2 teaspoon black pepper (again, more if you like heat)
- 1⁄2 teaspoon chili powder (that's right, more if you like heat)
- 1 teaspoon cumin seed
- 1 teaspoon fenugreek seeds
- 1 teaspoon turmeric
- 2 cardamoms
-
SPICES 2
- 1⁄2 tablespoon garam masala
- 1⁄2 tablespoon dried fenugreek leaves
directions
- Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
- Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
- Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
- Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
My hat is off to the poster! This curry is wonderful, but you can't tell until it's almost finished cooking. I was really worried. No garlic, no ginger, nothing to pull the flavors together. Except the garam masala. That did the trick. Very good! I cooked this over low heat in a cast iron pot on the stovetop, that being the most convenient way for me. I also added some eggplant I thought might be good in it. I didn't go over the amounts of hot stuff in the ingredient list, but I did use a rounded half teaspoon of red chili powder. Personally, I like eating hot and spicy food, but I think this is about my limit. I'm very happy with it. Thank you very much for posting this recipe.
RECIPE SUBMITTED BY
Baz231
Australia
I love cooking Indian, Moroccan and Thai foods, but like experimenting. I'll try any type of food, as long as its not bland and boring!