Simple Madras Curry Recipe

I’ve traveled a lot in India and love it. The people are fantastic, as warm as their climate and as friendly as you will meet anywhere in the world. Their food and culture is wonderful. It is a place full of mystery and exotic sights.

Here in Britain, we have had connections with Madras since the 17^th century. Not always a happy relationship, but it worked well at times for everyone concerned.

Madras is known these days as Chennai and is the capital of Tamil Nadu. This is my favourite curry, one I eat at least once a week, especially when I’m enjoying the cricket of the IPL.

Although, to be honest, there is no true Madras curry. It is another British Curry House curry. It has come to represent a slightly hotter-than-usual curry here in the UK.

You can use whatever meat you prefer for this, or try a vegetarian option and use lentils and chickpeas to replace the meat. Potatoes and chickpeas make a great alternative.

My favourite cooking pot is definitely my well seasoned Tandoori pot. It is so well seasoned that I hardly need to add any seasoning to the food cooked in it. If i could only take one cooking pot to my dessert island then this would be it.

• I usually eat my curry with chapatis, I've added a link to my site giving easy directions how you can make your own.
• You can eat it with rice, try adding pomegranate seeds, cloves or coconut milk to your rice for a really interesting flavour.
• Make a Raita using yogurt, cucumber and mint as a really nice side dish.
• Try a light rose wine, or a white with a sharp edge pinot blanc or similar.