Madras Curry

Name: Madras Curry
Ingredients: 1 1/2 pounds chicken lamb beef; 4 tablespoons vegetable oil; 1 cup onion purse; 1 tablespoon garlic puree; 1 tablespoon ginger purse; 2 11/16 cups tomatoes strained; 3 tablespoons ground almond; salt; 1 tablespoon fresh coriander; 1 tablespoon Garam Masala; 6 red chillies dried; 1 teaspoon coarse ground black pepper; 1 teaspoon chilli powder; 1 teaspoon cumin seeds white; 1 teaspoon fenugreek seeds; 1 teaspoon turmeric; 2 green cardamoms

17 ingredients

5 steps

Ingredients

1 1/2 pounds chicken lamb beef
4 tablespoons vegetable oil
1 cup onion purse
1 tablespoon garlic puree
1 tablespoon ginger purse
2 11/16 cups tomatoes strained
3 tablespoons ground almond
salt
1 tablespoon fresh coriander
1 tablespoon Garam Masala
6 red chillies dried
1 teaspoon coarse ground black pepper
1 teaspoon chilli powder
1 teaspoon cumin seeds white
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 green cardamoms

Directions

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.