Tony is a curry addict. Ask him what he wants—the answer will always be a curry. He has travelled to India many times in search of recipes.
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 17th 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.
|Prep time||Cook time||Ready in||Yields|
2 hours 30 min
3 hours 15 min
4 good sized portions
Read More From Delishably
- 2 lb [1kg] meat [your choice], cubed
- 2 onions, chopped
- 4 cloves
- 1/2 cup red lentils, washed
- 4 green cardamom pods, split
- 1 fresh ginger, chopped very fine
- 4 garlic cloves, crushed
- 1 teaspoon Kashmir chilli powder
- 1 dessertspoon each of turmeric, cumin, paprika, corriander powder
- 1 teaspoon salt
- 1/2 pint meat or vegatable stock
- 1 tin chopped tomatoes, tinned or fresh.
- 2 stalks celery, chopped fine
How to Make Your Curry
- Chop and prepare your vegetables. Get everything ready before you start will making this dish easier.
- Measure out your spices, and set them aside for when you need them.
- Toast your spices in a warm pan. Once they start to give off a wonderful fragrance, you are ready for the next stage.
- Add a couple of tablespoons of butter [ghee is better]. Stir and melt into your spices mix into a paste.
- Add 1/2 pint of stock and cook for 5 minutes.
- Take this pan off the heat.
- Put the onions and celery into a pan, and sweat for 5 mins.
- Add some oil or a little more ghee and fry until the onions are transparent.
- Mix the spices and the onions together, and make sure there is enough liquid to cook for another 5 minutes.
- Cook you cubed meat in a medium hot pan, and then add it to the spice and onion mix. When the meat has coloured slightly, make sure you keep stirring it well.
- Add the tomatoes cloves, garlic, and cardamom pods.
- Transfer to a cook pot, and place in the oven for an hour.
Madras Modern Day Chennai
Using a Tandoori Cooking Pot
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.
What Shall I Eat With My Curry
- 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.