Madras

Madras curry is known for its rich and aromatic blend of spices, which can be made with vegetables, chicken or meat.

Preparation Time: 20-30 minutes
Cooking Time: 30-40 minutes
Total Time: 50 minutes to 1 hour and 10 minutes

Ingredients:

For the Curry Paste:

  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 4-6 dried red chilies (adjust to taste)
  • 1 tablespoon turmeric powder
  • 1 tablespoon paprika
  • 4 cloves garlic, minced
  • 1-inch ginger, grated
  • 2 tablespoons vegetable oil

For the Curry:

  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 1 can (14 oz) diced tomatoes
  • 400g (14 oz) protein of your choice (vegetables, chicken, or meat), cut into bite-sized pieces
  • 1 cup coconut milk
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions:

  1. Prepare the Curry Paste: a. Dry roast coriander seeds, cumin seeds, fennel seeds, and black peppercorns in a pan until fragrant. b. Grind the roasted spices with dried red chilies, turmeric powder, paprika, garlic, and ginger to form a smooth paste. Add oil while grinding to help combine the ingredients.
  2. Cooking the Curry: a. Heat oil in a large pan over medium heat. Add chopped onions and sauté until golden brown.b. Add the prepared curry paste to the pan and cook for 2-3 minutes until the oil starts to separate from the paste.c. Add diced tomatoes to the pan and cook until the tomatoes are soft and the oil separates.d. Add your choice of protein (vegetables, chicken, or meat) to the pan and cook until browned.e. Pour in the coconut milk, stir well, and let it simmer for 15-20 minutes or until the protein is fully cooked and the flavors meld together.f. Adjust salt to taste.
  3. Serve: a. Garnish with fresh cilantro.

Serve with steamed rice, naan, or any of your favorite bread.

Always adjust the spice level according to your taste and preferences.