Madras Curry

Origins of Madras Curry

Madras curry or Madras sauce is a fairly hot curry sauce, red in colour and with heavy use of chilli powder. It originates in the south of India and gets its name from the city of Madras now known as Chennai. However it has its origins in the Hindu culture and therefore is commonly a vegetarian but can be made with meat.

 Below is a Madras Beef Curry with a recipe to prepare your own Madras Curry paste however if you don't have time then just a good 'pre bought' Madras Curry paste will work.

Best  Madras Beef Curry recipe

Ingredients :
2 tablespoons olive oil
1kg chuck steak, cut into 2.5cm cubes
2 tablespoons tomato paste
1 cup beef stock
steamed basmati rice, raita and mint leaves, to serve

For the Madras Curry Paste :
 2 tablespoons ground coriander
1 tablespoon ground cumin
1 teaspoon turmeric
1/2 teaspoon freshly ground black pepper
1 teaspoon chilli powder (optional)
2 garlic cloves, crushed
2 teaspoons grated ginger
2 1/2 tablespoons lemon juice

Combined the Curry Paste ingredients together in a bowl and set aside to add to the browned beef.

Madras Curry 

Directions

Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl.
Repeat with remaining oil and beef. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste.
Add tomato paste and stock. Bring to the boil. Reduce heat to low.
Cover and cook for 1 hour 15 minutes, or until beef is tender. 
Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly.
Serve with rice and raita. Top with mint leaves.

     
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