I have discovered that our boys both enjoy eating Indian curry and I have developed a reasonably easy Madras curry recipe. The details below are intentionally slightly vague as I think everyone should put their own spin on this curry and not follow instructions too closely. Hopefully, these ideas will inspire you to ‘give it a go’.
Before making the curry, you need to prepare two vital ingredients – the spices and the curry stock. These can be prepared well in advance.
The spices
I make a batch of this and use it when I need some spice in various dishes. It keeps well in an old jam jar and is then ready when you need it.
Ingredients
- 3 tablespoons of ground coriander
- 2 tablespoons of ground cumin
- 2 tablespoons of turmeric powder
- 2 tablespoons of paprika
- 2 teaspoons of kashmiri chilli powder
- 1 teaspoon of garam masala
- 1 teaspoon of ground ginger
- 1 teaspoon of black pepper
- 1 teaspoon of fenugreek seeds
- a small piece of cinnamon bark
- 1 clove
- 1 cardamon pod
Start by grinding any of the ingredients that are not powders (black pepper, fenugreek seeds, cinnamon bark, clove and cardamon) using a pestle and mortar. Then add all the powders and mix well. Place in an airtight container and keep ready to make you curries.
The curry stock
This should be made in advance. The quantities below will make enough for four batches of curry (each feeding about 4 people). I make it, use one to make a curry and divide the rest into three containers and freeze ready for another day.
Ingredients
- 0.5kg of onions
- 3-4 cloves of garlic
- a large piece of ginger
- 2 teaspoons of ground cumin
- 2 teaspoons of ground coriander
- 1 teaspoon of turmeric powder
- 1 teaspoon of salt
- half a cup of vegetable oil
- 1.5 litres of water
- 1 tin of chopped tomatoes
Peel the onions and cut into quarters and split them up into ‘petals’. Lightly crush the garlic cloves. Peel and chop the ginger.
Place all the ingredients, except the tomatoes, into a large pan and bring to the boil.
Cover and simmer for one hour.
Add the tin of tomatoes and simmer again for 20 minutes.
Allow to cool and, using either a stick blender or a jug blender, liquidise the stock.
Divide this stock into four parts (I use one part to make a curry and freeze the other three for another time) and put into suitable containers.
Now you are ready to make the madras curry.
The curry
Once you have both your spices mixed and ready to use and your curry stock (remember to defrost it if you have frozen it), it is time to start making your curry. Note that most of the flavour comes from the spices you have already prepared; however, I also add some madras curry powder and more kashmiri chilli powder – these are optional and you can add more or less to taste.
Ingredients
- 2 tablespoons of vegetable oil
- 1 stick of cinnamon bark
- 2 medium/large onions
- a teaspoon or two of chopped garlic
- a tablespoon of chopped ginger
- 1 tablespoon of the spices (see above)
- 2 teaspoons of madras curry powder
- 1 teaspoon of kashmiri chilli powder
- 1/2 teaspoon salt
- 1 tablespoon of tomato paste
- 1 portion of curry stock (see above)
- juice of half a lemon
- a little coconut cream
- some vegetables
- perhaps some paneer cheese
Chop the onions into thin rings (I make half rings as they are easier to cut.
Heat the oil in a pan and add the cinnamon bark (this piece of bark will stay in right throughout the cooking and can be removed just before serving) – allow this to fry for a minute or two.
And then add the onions.
These need to be cooked down (with the cinnamon) until starting to caramelise.
Now add the garlic and ginger.
and fry for another five minutes.
It is now time to add the spices. I measure them all out into a bowl.
Add them and continue to cook for another two minutes.
Mix the tomato paste with a little water to create a pasata-like consistency.
Add this to the pan and continue to cook for another two minutes before slowly adding and stirring in the curry stock.
Add the lemon juice and the coconut cream and gently simmer.
It is now time to add and cook your vegetables (and protein). We like to add chopped mushrooms, borlotti beans and paneer cheese – yum.
