Tom Kerridges Madras Curry Paste Recipes

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TOM KERRIDGE'S MADRAS CURRY PASTE



Tom Kerridge's madras curry paste image

Make a heady homemade madras using this easy recipe for curry paste, bursting with spices like chilli and cumin. It's freezable, too, so you can make ahead

Provided by Tom Kerridge

Time 23m

Yield Makes enough for 3 curries

Number Of Ingredients 13

3 tbsp cumin seeds
3 tbsp coriander seeds
1 star anise
1⁄2 tsp chilli powder
4 tbsp garam masala
4 black peppercorns
1 tbsp ground turmeric
1 tsp tamarind paste
1 tbsp malt vinegar
1⁄2 cinnamon stick , broken in half
1 green chilli , sliced
1 bunch coriander , chopped
200g roasted peppers , from a jar

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.

Nutrition Facts : Calories 17 calories, Fat 1 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 0.1 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.02 milligram of sodium

MADRAS CURRY



Madras Curry image

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

2 lbs lean meat, diced and fat free
4 tablespoons oil
1 large onion, chopped
4 cloves
4 green cardamom pods, slips open
2 green chilies, chopped
1 inch fresh ginger, grated
2 garlic cloves, crushed
2 dried red chilies, chopped
1 tablespoon curry powder, mixed with
oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 pint stock, made with a cube

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

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