This lovely Madras curry recipe is an authentic take on a South Indian inspired favorite.
Ingredients: onion, tamarind, ginger, garlic, coconut powder, garam masala, sambar powder, curry powder, salt, mustard and cumin seeds, black gram dal and split yellow peas, asafoetida, curry leaf and canola oil.
Allergens: Nutmeg, mace.
Free from: msg, palm oil, preservatives, vinegar, nuts, gluten, soy, artificial colors and sugar.
It is vegan/vegetarian friendly.
Size - 300 ml jars
Storing; must be refrigerated for longer shelf life as it contains no chemicals, stabilizers or preservatives to extend shelf life.
1 Jar cooks 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 Madras curry:
- Sauté 1kg of your desired protein/ vegetable / tofu / paneer in a pan till it is cooked fully.
- Add this jar of Madras Curry Mix gravy and mix well.
-
Add ½ - 1 cup of hot water, mix well, check salt add if desired.
- Bring to one 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:
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.