Madras Curry
By: Anonymous
Published: Friday, February 12, 2010 - 6:49pm

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
salt
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
2 green cardamoms





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. 6 Serves 4 


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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.  6  Serves 4