Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => Madras => Topic started by: chriswg on September 07, 2009, 10:01 AM
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This recipe should only be used with my quick Base recipe:
http://www.curry-recipes.co.uk/curry/index.php?topic=3720.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=3720.0)
For a quick fresh curry it is hard to beat. It looks quite basic, but a lot of the flavour is already in the base.
Ingredients
- 2 tbsp Vegetable oil
- 1 heaped tbsp chilli powder (dependant on taste)
- 1 - 2 tbsp lemon juice (optional)
- 4 tbsp thick passata (or watered tomato puree 50/50)
- 225ml base sauce (1.5 ladles) (should be ? of the total base)
- 1 pinch of methi leaves
- chopped fresh coriander
Using the same dirty pan you used to cook the base in, add veg oil and chilli powder, lemon juice, tomato passata / puree, base sauce and a pinch of methi leaves. Heat this on high for a few minutes then add water to thin the base to desired consistency (circa 150 ml). Add in cooked meat or fish of preference and continue to cook until the oil starts to separate. This takes approximately 6 - 7 minutes. Once it is ready add a big pinch of chopped fresh coriander and serve.
To cook my chicken I usually use the quick method of boiling chunks in water and turmeric (1 tbsp approx). This takes around 4 - 5 minutes and you should always cut the biggest chunk in half to check it is cooked through.