Madras Curry Spice Kit
Included in the kit: Printed instructions, Coriander Powder, Fenugreek leaves, Turmeric Powder, Black Cardamoms, Cinnamon Stick, Chilli Powder, Cumin Powder, Black Pepper, Clove Powder, Fennel Powder, Curry Leaves 25 g (Net)
Store in cool, dry conditions
Ingredients are originally from Various EU countries, India, Indonesia, Thailand, China, Madagascar
The Madras curry originates from what was the Madras region in the south east of India and it’s a spicy curry that can be made with chicken, pork, beef and even mince beef or lamb as a Keema Madras. If you’re not a meat lover then you can also enjoy a Vegetable Madras which can be made using carrots, parsnips, sweet potatoes, turnip or swede.
This Madras curry spice kit will provide a fiery, spicy dish with tangy sauce
This is what else you need to make your Madras Curry spice kit!
Choose your main ingredient from: 500g–750g diced chicken, lamb, beef, vegetables, paneer or seafood, 3 red chillies, 4 garlic cloves, peeled, 20g ginger, peeled, 2 large onions, sliced, 4 tbsp oil, 400g tinned chopped tomatoes, juice of 1 lemon, 100ml stock, 1 tsp salt, handful of fresh coriander leaves, chopped
- Blend the chilli, garlic and ginger in a food processor with a little water to form a paste.
- Gently fry the onions with the oil in a pan over a medium heat until softened but not coloured.
- Add the paste from Step 1 together with the contents of the Spice Bag, meat or vegetables and stir well. Cook for 2 minutes.
- Blend the chopped tomatoes in a food processor and add to the pan together with the lemon juice, stock and salt and simmer until cooked and the sauce has reduced.
- If using seafood or paneer, add it into the cooked sauce and simmer for 3-6 minutes or until all the ingredients are cooked through.
- Remove the whole spices, combine with the coriander and serve.
About Madras Curry
The Madras curry originates from what was the Madras region in the south east of India and it’s a spicy curry that can be made with chicken, pork, beef and even mince beef or lamb as a Keema Madras. If you’re not a meat lover then you can also enjoy a Vegetable Madras which can be made using carrots, parsnips, sweet potatoes, turnip or swede or vegetables of your choice
Madras curry is considerably hotter than other western-style curry powder blends. Madras curry powder is not an Indian spice blend while it does use Indian ingredients. It is a formulation of those ingredients that is designed to suit English tastes and differs significantly from the spice blends used in Madras.