Made from scratch with the use of fresh green chillies, chilli powder and onions, a favourite among madras lovers
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Ingredients
3 tablespoons of vegetable oil
a 2 inch piece of cassia bark cinnamon stick
2 green cardamom pods
1 black cardamom pods
1 medium-large red or white onion blended or grated very fine
2 sliced green chillies
1 tablespoon of ginger garlic paste
3 tablespoons of tomato paste watered down with 9 tablespoons of water
1/2 a teaspoon of fenugreek leaves or kasoori methi
2 teaspoons of mix powder or curry powder
2 teaspoons of hot chilli powder
1 teaspoon of coriander powder
3/4 of a teaspoon of garam masala
3/4 of a teaspoon of cumin powder
1/4 of a teaspoon of turmeric powder
1/4 of a teaspoon of salt
1 teaspoon of tamarind paste
6-8 pieces meat, vegetables, paneer or tofu, I'm using chicken tikka
250 ml of heated up water
1/4 cup of fresh chopped coriander
Method
1. heat a pan on medium and add the oil. when hot add the cassia bark, green cardamoms and black cardamom and stir through for 30 seconds until they start to sizzle. the black cardamom will add a fantastic smoky flavour to the dish
2. add in the onion, stir through and fry gently until the onion softens and begins to slightly brown and caramelise this may take about 6 minutes if you've chopped or grated your onions finely, around 2 minutes if you've blended your onions in a food processor first
3. add in the fresh chillies as well as the ginger and garlic and fry for 1 minute until the bitter smell from the garlic reduces
4. now add the tomato puree and fenugreek and mix through.
5. add in the mix powder, chilli powder, coriander powder, garam masala, cumin powder turmeric and salt to taste. mix well add a splash of base to loosen things up and allow to fry for a minute or 2 stirring every now and then to allow the spices to infuse. This will create your madras paste and will allow the spices to fry without burning
6. turn the heat up to max and add in 1/2 of the water and mix through well. allow to reduce for a minute or two then add the rest before removing the cassia bark and all three coriander pods
7. stir in the tamarind paste, I water mine down slightly so it mixes easier
8. add your choice of protein, coat and 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
9. add the fresh chopped coriander, stir through and serve
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28 июл 2024
