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Jar of Banu's Madras

Madras Curry Gravy

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$13.99
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$13.99
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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, stabilizers or preservatives to extend shelf life.

1 Jar suits 1 kg of protein (chicken, paneer, tofu) or vegetables.

To Marinate: take a tbsp. of the gravy and mix it with your protein/vegetable, set aside for about 15 - 30 minutes.

Four steps to make the best butter chicken curry:

  1. Sauté 1kg of your desired protein/ vegetable / tofu / paneer in a pan till it is cooked fully.
  2. Add this jar of Madras Curry Mix gravy to your sautéed ingredients and mix well.
  3.  Add ½ - 1 cup of hot water, mix well,  check salt add if desired.

  4. Bring to a rolling boil, then remove from heat. Let it rest for about 5-10 minutes. 

 Finishing the curry

  • Add finely chopped fresh coriander (optional).
  • Sprinkle some Banu’s Curry Powder for extra flavors.
  • If you are using yogurt whisk well (or else it will split), add a little taste and stop when you are happy with the taste. 
  • If you are using coconut cream, shake well add a little taste and add more if required stop when you are happy with the taste profile.

NOTE:

Finishing the curry

  • If you are using yogurt whisk well (or else it will split), add little by little taste and stop when you are happy with the taste. 
  • If you are using coconut cream, shake well, add a little taste and add more if required stop when you are happy with the taste profile.

NOTE:

DON’T ADD TOO MUCH WATER AS THE COCONUT CREAM/ CREAM OR YOGHURT WILL DILUTE THE CURRY FURTHER.  SLOWLY ADD CREAM OR COCONUT CREAM OR YOGHURT AND KEEP CHECKING THE TASTE STOP WHEN IT REACHES THE DESIRED TASTE AND CONSISTENCY.

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