madras curry

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Cooking receipe to make madras curry under category General Recipes. You may find some video clips related to this receipe below.

madras curry

675g lamb beef chicken or prawns

4 tbsp vegetable oil

1 cup onion purse

1 tbsp garlic puree

1 tbsp ginger purse

400g tin tomatoes strained

3 tbspn ground almond


1 tbsp fresh coriander

1 tbsp garam masala

spices for paste:

6 dried red chillies

1/2 tspn coarse ground black pepper

1 tspn chilli powder

1 tspn white cumin seeds

1 tspn fenugreek seeds

1 tspn turmeric

2 green cardamoms

Prepare chicken or meat and casserole for 15 minutes as in medium curry.

Whilst it is baking make a paste of the spices including the whole ones (qv spice paste).

Add the pre cooked onion garlic and ginger purees (qv garlic and ginger info) and stir fry for 5 minutes more.

Add to the meat along with the tomato and ground almond and return to oven

Proceed exactly as for medium curry.

A hottish curry. Sea food should not be casseroled. Add it to the stir fry and simmer for about 10 minutes then serve.

Serves 4

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