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Madras – Version 2 (made

with base gravy)
MADE WITH THE USE OF FRESH CHILLIES, CHILLI POWDER
AND ONIONS, A FAVOURITE AMONGST MADRAS LOVERS

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" Like 4 * 20 minutes

# Serves 1 + Easy

MADE WITH THE USE OF FRESH CHILLIES, CHILLI POWDER

AND ONIONS, A FAVOURITE AMONGST MADRAS LOVERS

Ha!on Hill
Ha!on Hill

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, Ingredients .

- 2-3 tablespoons Oil (Vegetable)

- 2 inch Cassia Bark (Cinnamon Stick)

- 1 whole Cardamom (Pods) (Black)

- 2 whole Cardamom (Pods) (Green)

- 1 small grated Onion (red)

- 2 sliced Chilli (Green)

- 1 teaspoon Ginger (Grated) /

- 1.5 teaspoons Garlic (Grated) /

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, Vegetables, Paneer or

-
Tofu

- 250 ml Curry Base

- 1/4 cup Coriander (Fresh/Chopped)

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8 Made using base gravy this

Madras is a fairly hot curry
sauce with use of fresh chillies,
chilli powder and onions, a
favourite amongst madras
lovers
9
FEATURES:

CUISINE:

4 Directions

Made using base gravy my Madras version

2 is a fairly hot curry sauce with use of
fresh chillies, chilli powder and onions, a
favourite amongst madras lovers. The red
onion adds a subtle sweetness whilst the
black cardamom creates a fantastic smoked
sensation

(Visited 64,246 times, 1 visits today)

Steps

1
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

2
-

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Add ginger, garlic and fenugreek

and fry for 1 minute

3
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

4
add in your choice of meat, coat and
carry on cooking for a couple of
minutes to infuse the flavours

5
-

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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

6
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

7
stir in the fresh coriander and serve

2 COMMENT

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6 7
previous next

Karahi Chicken (Made Madras – Version 1

From Scratch) (made with base
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