This lovely Madras curry recipe is an authentic take on a south Indian inspired favourite.
Ingredients: coconut, onion, tomato, ginger, garlic, curry powder, salt, turmeric, chilli powder, canola oil, curry powder, garam masala tempered with mustard seeds, dried red chillies, split yellow peas, black gram dal, curry leaf and asafoetida.
Allergens: Nutmeg, mace.
Free from: msg, palm oil, preservatives, vinegar, nuts, gluten, soy, artificial colours and sugar.
It is vegan/vegetarian friendly.
Size - 300 ml jars
Storing; must be refrigerate for longer shelf life as it contains no chemicals, stabilisers or preservatives to extend shelf life.
1 Jar suits 1 kg of protein (chicken, paneer, tofu) or veges.
To Marinate: Take a tbsp of the gravy and mix it with your protein/veges, set aside for about 15 - 30 minutes.
To prepare your madras curry:
1. Completely saute your protein/ veges / tofu / paneer in a pan
2. Add the contents from the jar to the pan, mix well
3. Add up to a ½ cup of hot water, mix well, taste and add salt if desired.
4. Bring to a rolling boil then turn the heat off.
To Finish: Add finely chopped fresh Coriander (Optional), and add some coconut cream - add a little at a time and taste. Avoid adding too much as it will dilute the flavours.
Note: You can sprinkle some Banu's Curry Powder on the finished curry for extra flavour.