Homemade Madras Curry Paste Recipes

MADRAS CURRY PASTE

Steps:

• Put all ingredients except vinegar into small bowl and mix together well.
• Add the vinegar and mix to a smooth paste.
• Keep for up to one month in an airtight container in fridge.

HOMEMADE MADRAS CURRY PASTE RECIPE

Steps:

• Add all ingredients to a food processor. Pulse a few times to break up the larger pieces of food, then process until it forms a paste (about 1 minute).
• Transfer to a lidded glass jar and store refrigerated for up to 1 month.

TOM KERRIDGE'S MADRAS CURRY PASTE

Steps:

• Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.

MADRAS CURRY PASTE

Steps:

• Put all ingredients except for the vinegar and oil into a medium bowl
• Mix well
• Stir in the vinegar and mix to a smooth paste
• Heat oil in medium saucepan
• Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
• Remove saucepan from heat and allow to cool
• Store in airtight jar and add to curries as required

LAMB MADRAS CURRY

Steps:

• Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
• Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
• Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
• When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

CURRY PASTE

Steps:

• Put it all in one of those little mini-processors and zoom it a couple of times.
• Add a little bit of water, or oil, to make a paste and zoom it until it all comes together.

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.