Ingredients
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750
-
2
-
1
-
400
-
2
-
2
-
-
-
4
-
1/2
-
-
-
-
-
Directions
Authentic Madras Curry,Authentic, as it doesn’t use a commercially produced curry powder. From Pat Chapman’s excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don’t come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.,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.
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Steps
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1
Done
|
Cut Meat Into Cubes and Fry in Oil to Seal. Remove With Slotted Spoon and Leave to One Side to Drain. |
|
2
Done
|
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. |
|
3
Done
|
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.). |
|
4
Done
|
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. |
