Madras Curry

Ingredients

675 grams lamb beef chicken or
4 tablespoons vegetable oil
1 cup onion purse
1 tablespoon garlic puree
1 tablespoon ginger purse
400 grams tin tomatoes strained
3 tablespoons ground almond
1 tablespoon fresh coriander
1 tablespoon garam masala
spices for paste:
6 dried red chillies
teaspoon coarse ground black pepper
1 teaspoon chilli powder
1 teaspoon white cumin seeds
1 teaspoon fenugreek seeds
1 teaspoon turmeric

Preparation

1
Prepare chicken or meat and casserole for 15 minutes as in medium curry.
2
Whilst it is baking make a paste of the spices including the whole ones (qv spice paste).
3
Add the pre cooked onion garlic and ginger purees (qv garlic and ginger info) and stir fry for 5 minutes more.
4
Add to the meat along with the tomato and ground almond and return to oven Proceed exactly as for medium curry.
5
A hottish curry. Sea food should not be casseroled. Add it to the stir fry and simmer for about 10 minutes then serve.

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Yield:

1.0 servings

Added:

Friday, February 12, 2010 - 6:49pm

Creator:

Anonymous

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