Madras Curry (heat 8/10)
This is the classic restaurant curry, fairly hot but not lethal! Adding tomatoes towards the end of cooking gives a certain freshness to the sauce. Feel free to add your own chillies if you feel it is too benign to be a true madras! (40g net) NB contains mustard
- 1 packet Madras curry spice powder (recipe card included!)
- 2 tbsp vegetable oil
- 1 onion, thinly sliced (optional)
- 700g/1.5lb beef, in 2.5cm/1inch cubes
- 300ml/1/2 pint ‘secret sauce’
- 1 can chopped tomatoes
- 1 tbsp tomato puree
- Juice of 1 lime
- 3 medium tomatoes, quartered
- handful of desiccated coconut (optional)
- handful of coriander, to serve
- Heat the oil in a large pan. If using, gently fry the onion until translucent, then remove with a slotted spoon so the oil remains in the pan.
- Turn up the heat, stir in the spices for a minute or two until fragrant, then add the beef and brown all over.
- Add ‘your secret sauce’, can of tomatoes, puree and onion, bring to the boil then simmer for 30 minutes. It can then be turned off and left until a couple of hours before the meal. Resting like this actually improves the depth of flavour. If you think the sauce is very thick then add some water gradually. It will not dilute the flavour.
- About 2 hours before the meal reheat the curry and simmer gently until tender.
- Add the lime juice to taste, with the tomatoes, about 20 minutes before serving. Add the desiccated coconut at this stage if you are using it.
- Serve with rice and scattered with chopped coriander.
- The sauce is of course just as good with lamb and chicken. Lamb needs an hour’s less cooking. Chicken should be browned separately then added to the sauce 10 minutes before serving.