Madras Curry

GTB · Madras Curry

Lamb or Pork Madras

Ingredients:
3 tbsp Vegetable oil
2 Onions, very finely chopped
1 Tin of chopped tomatoes
2 tsp Tomato puree
600g (1lb 5oz) cubed lamb or pork
150ml Thick coconut milk (1/2 tin)

Coconut paste
1/4 tsp Ground turmeric
1/2 tsp Ground cinnamon
4 Garlic cloves, roughly chopped
2cm Piece of fresh ginger, roughly chopped
3 tbsp Freshly grated coconut (or use desicated)
3 tbsp White wine vinegar

Dry spice blend
1 tsp Coriander seeds
1 tsp Cumin seeds
1/2 tsp Mustard seeds
3 - 4 Dried red chillies
1/2 tsp Black peppercorns

Method:
To make the spice blend, roast (dry fry in a heavy based pan without burning them) and grind the spices and leave to one side.

For the coconut paste, combine all the ingredients in a food blender (or even easier is to use a hand blender in conjunction with a bowl) and process until smooth. You will probably need a dash of water to help you blend the mix.

Heat the oil in a large flameproof casserole and fry the onions until golden. Stir in the tomatoes, tomato puree and dry spice mixture. Cook briskly, stirring frequently, for about 10 minutes or until the sauce has thickened.

Add the meat to the pan and fry over a high heat until it starts to colour. While the meat is cooking, gradually add the spiced coconut paste. Turn the heat down low and pour over enough hot water to reach 3/4 of the way up the meat. Cover the pan and simmer for about 20 minutes until the meat is tender. Add the coconut milk and continue to simmer until the curry has thickened (you may have to turn the heat up a tad to achieve this, so keep stirring!). This dish is best served with either rice or indian breads.

Steve B

That sounds great gtb. Probably cheaper than our local takeaways. :lol:

daffy

:lol: must admit gtb does make a good curry ,cant remember the name of the one i had ,it wasnt spicey hot althou it did have a slight tang to it ,it was full of differant flavours especially ginger .

GTB

I might open my own takeaway. :lol:

daffy

that would be good ! i will stock up on toilet roll in the freezer now !

Bear

Cant beat agood curry but for those of us too lazy to cook can anyone reccomend any curry houses? They dont have to be local I would travel for a good one.

GTB

The Refa Tandoori in Melksham is one of the best curry houses I have ever come across. A freind of mine even has a loyalty card there! :lol:

Local lass

There used to be a good one up lynham.not sure if its still there.
i like buana i find madras a little hot for my liking.

GTB

A "madras" is as English a dish as lancashire hotpot. Most curry dishes in Indian takeaways (Indian is a generic term for dishes that come from all over the sub continent of Indian, Pakistan and Sri-Lanka, etc) are Anglocised variations of Asian cookery and some bare no resemblance to authentic Asian dishes. Chicken Tikka Massala was invented by a chef in Glasgow.