AUTHENTIC MADRAS CURRY
Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.
Provided by Baz231
Categories Curries
Time 1h25m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
- Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
- Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
- Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.
LAMB MADRAS CURRY
This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!
Provided by Lee Jackson
Categories World Cuisine Recipes Asian Indian
Time 2h30m
Yield 8
Number Of Ingredients 21
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.
Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g
MADRAS CURRY
A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.
Provided by Brian Holley
Categories Curries
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
- Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
- Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
- Add the meat and cook for 5 minutes.
- Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
- Serve with pomegranate rice.
- Boil the rice, seed a pomegranate and stir the seeds into the rice.
Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7
MADRAS CRAB CURRY
The sight of live crabs being sold in Chinatown brought back mouthwatering memories of mom's crab curry which I used to devour and I wanted to relive the experience. The body is cooked whole along with the pincers and legs. The legs usually don't have much meat but add flavor to the dish. The curry is purposely on the milder side to ensure that the spices do not overpower the delicate meat flavor. It is best when eaten the next day! Serve with hot rice cooked with a couple of cloves and piece of cinnamon.
Provided by FSK
Categories World Cuisine Recipes Asian Indian
Time 3h
Yield 6
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat. Add cinnamon stick, cloves, star anise, and peppercorns; cook and stir until spices start to pop. Add dried chile peppers, urad dal, and fennel seeds; cook until dal starts turning golden, 1 to 2 minutes.
- Stir onions, garlic, and ginger into the pot. Cook and stir until garlic just starts to turn golden, 1 to 2 minutes. Add garam masala, chile powder, turmeric, and salt; cook 1 minute more.
- Stir 1 cup of water, tomato puree, and tomato paste into the pot. Cook until tomato puree thickens, about 5 minutes. Stir in remaining 1 cup water, coconut, and coconut milk. Bring to a simmer over medium heat. Reduce heat to low; stir in tamarind juice.
- Bring curry back to a boil. Reduce heat to low; add crabs to the pot. Cook over medium-low heat until crabmeat is opaque, 20 to 25 minutes. Remove from heat and let stand until crabs absorb curry flavors, about 2 hours.
Nutrition Facts : Calories 242.1 calories, Carbohydrate 13.7 g, Cholesterol 52.6 mg, Fat 11.9 g, Fiber 3.7 g, Protein 21.3 g, SaturatedFat 5.7 g, Sodium 1147.4 mg, Sugar 4.3 g
MADRAS FISHERMAN'S CURRY
Steps:
- In a small cup stir together salt and turmeric and sprinkle on both sides of orange roughy fillets. Let fillets stand at cool room temperature, loosely covered with plastic wrap, 10 minutes.
- With a mortar and pestle or in an electric coffee/spice grinder coarsely grind mustard seeds. Coarsely chop onions and, wearing protective gloves, chop serranos. In a food processor coarsely grind onions, serranos, cilantro, and coconut, scraping down side occasionally. In a bowl dissolve tamarind concentrate in water, stirring.
- In a 10- to 12-inch heavy skillet heat oil over moderate heat until hot but not smoking and cook mustard seeds about 30 seconds. Stir in onion mixture and cook, stirring, until fragrant, 6 to 8 minutes. Add fillets and cook 1 minute on each side. Add tamarind mixture and cook, gently stirring occasionally, until fish is just cooked through, 6 to 8 minutes.
More about "madras crab curry recipes"
MADRAS CURRY DIP - ALASKA'S FINEST SEAFOOD
From alaskasfinestseafood.com
CRAB CURRY | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
INDIAN RESTAURANT MADRAS CURRY - GLEBE KITCHEN
From glebekitchen.com
MADRAS LAMB CURRY RECIPE BY ARCHANA'S KITCHEN
From archanaskitchen.com
MADRAS MEAT CURRY - RECIPES ARE SIMPLE
From recipesaresimple.com
INDIAN CRAB CURRY RECIPE - THE SPRUCE EATS
From thespruceeats.com
LAMB MADRAS - LAMB & TOMATO CURRY RECIPE | GREEDY …
From greedygourmet.com
MADRAS CURRY ( MADRAS MEAT CURRY ) - RECIPES ARE SIMPLE
From recipesaresimple.com
HOW TO MAKE EASY CRAB CURRY / NJANDU CURRY - YOUTUBE
From youtube.com
YUMMY 10-INGREDIENT RECIPE FOR CHICKEN MADRAS CURRY
From myindianstove.com
CRAB CURRY RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
MADRAS CRAB CURRY (NANDU KARI) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
FIJIAN CRAB CURRY RECIPE BY LOUIS TIKARAM | GOURMET TRAVELLER
From gourmettraveller.com.au
10 BEST VEGETARIAN MADRAS CURRY RECIPES | YUMMLY
From yummly.com
PRAWN MADRAS CURRY, QUICK AND EASY - FOOD AND THE FABULOUS
From foodandthefabulous.com
MADRAS FISH CURRY — EVERYDAY GOURMET
From everydaygourmet.tv
QUICK & EASY CLASSIC MADRAS CURRY - LATASHA'S KITCHEN
From latashaskitchen.com
INDIAN CRAB CURRY - EASY CHETTINAD RECIPE - SAFFRON N SPICE
From saffronnspice.com
SRI LANKAN CRAB CURRY - BIR CURRY RECIPES | THE CURRY GUY
From greatcurryrecipes.net
MADRAS FISH CURRY RECIPE - YUMMY TUMMY
From yummytummyaarthi.com
MANGALORE STYLE CRAB CURRY RECIPE - RACHNA COOKS
From rachnacooks.com
MANGALOREAN CRAB CURRY | SATYAM'S KITCHEN
From satyamskitchen.com
MADRAS CRAB – TAMARINDTREE.COM.AU
From tamarindtree.com.au
HOW TO MAKE CRAB CURRY - SEAFOOD RECIPE - YOUTUBE
From youtube.com
MADRAS CURRY RECIPE | GOOD FOOD
From goodfood.com.au
EASY MADRAS CURRY RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
MADRAS CRAB CURRY | THE BEST RECIPES
From thebest4foodsrecipes.blogspot.com
AUTHENTIC MADRAS CURRY RECIPE, LAMB, PORK OR BEEF | MADHUR JAFFREY
From thehappyfoodie.co.uk
SIMPLE MADRAS CURRY RECIPE - DELISHABLY
From delishably.com
MADRAS CURRY SAUCE - THE CURRY GUY - BIR CURRY RECIPES
From greatcurryrecipes.net
EASY MADRAS CHICKEN CURRY RECIPE - A SPICY PERSPECTIVE
From aspicyperspective.com
10 BEST VEGETABLE MADRAS CURRY RECIPES - YUMMLY
From yummly.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
MUD-CRAB CURRY RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
BEEF MADRAS CURRY INDIAN RECIPE – I COOK THE WORLD
From icooktheworld.com
BEEF MADRAS - QUICK AND EASY CURRY HOUSE STYLE RECIPE ... - THE …
From greatcurryrecipes.net
VEGETABLE MADRAS CURRY RECIPE - THE TIMES GROUP
From recipes.timesofindia.com
CRAB MASALA FRY RECIPE - SERIOUS EATS
From seriouseats.com
CHICKEN MADRAS (INDIAN RESTAURANT STYLE) FROM MISTY RICARDO'S …
From youtube.com
HOT OR MILD MADRAS CURRY POWDER RECIPE - MYINDIANSTOVE
From myindianstove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love