Madras Crab Curry Recipes

AUTHENTIC MADRAS CURRY

Authentic Madras Curry image

Authentic, as it doesn't use a commercially produced curry powder. From Pat Chapman's excellent Curry Club Indian Restaurant Cookbook. Use beef or chicken. A delicious, typical curry from South India where they don't come much hotter. This is also delicious cooked in a slow cooker. It keeps well and can be frozen.

Provided by Baz231

Categories Curries

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 16

Ingredients

750 g meat or 750 g chicken
2 tablespoons corn oil (or any oil)
1 large onion, sliced long and thin
400 g diced tomatoes
2 tablespoons tomato puree
2 tablespoons fresh lemon juice (or even better, lime)
knob ghee
4 dried red chilies (more if you like heat)
1/2 teaspoon black pepper (again, more if you like heat)
1/2 teaspoon chili powder (that's right, more if you like heat)
1 teaspoon cumin seed
1 teaspoon fenugreek seeds
1 teaspoon turmeric
2 cardamoms
1/2 tablespoon garam masala
1/2 tablespoon dried fenugreek leaves

Steps:

Cut meat into cubes and fry in oil to seal. Remove with slotted spoon and leave to one side to drain.
Fry the onion in the same oil until golden then add Spices 1, cooking for a further 5 minutes. Add the tinned tomatoes and puree and mix well. Cook for 10 minutes or so.
Add the meat and put the the lot into a casserole dish in a pre-heated oven at 200C (400F) and cook for 45 - 60 minutes. Stir half-way through cooking time. (Alternatively, throw it into the slow cooker for 7 to 9 hours.).
Add the lemon or lime juice and Spices 2 and simmer for another 10 minutes. Add a little water at any stage if it gets too dry. Add a knob of ghee (and salt, if you must) just before serving.

LAMB MADRAS CURRY

Lamb Madras Curry image

This is my all-time favorite curry to make; it's pungent flavor wins me over every time. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth. I also suggest that you make this 2 days in advance as the flavors will develop and the curry will become even more delicious!

Provided by Lee Jackson

Categories World Cuisine Recipes Asian Indian

Time 2h30m

Yield 8

Number Of Ingredients 21

Ingredients

1 ½ tablespoons coriander seeds
1 ½ teaspoons cumin seeds
½ teaspoon salt
5 whole dried red chile peppers
6 fresh curry leaves
3 tablespoons garlic paste
2 teaspoons ginger paste
1 ½ teaspoons ground turmeric
2 ¼ pounds lamb meat, cut into 1 1/2 inch cubes
½ cup ghee (clarified butter), melted
¼ cup vegetable oil
4 onion, sliced 1/4 inch thick
1 (13.5 ounce) can coconut milk
2 cups water, divided
1 teaspoon fennel seeds
6 cardamom pods
1 cinnamon stick
1 ½ teaspoons garam masala
1 teaspoon sugar
3 tablespoons warm water
1 tablespoon tamarind paste

Steps:

Toast the coriander seeds over medium-low heat until they begin to turn brown and pop. Repeat the toasting process with the cumin seeds, then with the dried red peppers. Transfer each ingredient to a food processor or spice grinder as you finish. Add the salt and grind to a fine powder. Mix with the garlic and ginger to form a thick paste.
Sprinkle the turmeric over the lamb, stirring lightly to coat. Toast the fennel seeds as above and set aside. Heat a Dutch oven over medium heat with the ghee and vegetable oil; cook the onions until golden brown, about 10 minutes. Stir in your curry paste and fry for 1 minute. Stir in the meat and fry for 1 minute more. Pour in 2/3 of the can of coconut milk and 1 cup of water; bring to a boil, then reduce the heat to low. Simmer for 10 minutes.
Stir in the remaining coconut milk and 1 cup of water, along with the cardamom pods, cinnamon stick, and toasted fennel seeds. Cover with the lid ajar and return to a simmer, cook for about 1 1/2 hours until the lamb is tender. Stir occasionally and thin with water if the sauce becomes too thick while cooking.
When the lamb is tender, stir in garam masala, sugar, and the tamarind paste dissolved in 3 tablespoons of water; cook 5 minutes longer, or until the sauce thickens. Remove the cinnamon stick and cardamom pods before serving.

Nutrition Facts : Calories 518.8 calories, Carbohydrate 16.2 g, Cholesterol 115.7 mg, Fat 37.1 g, Fiber 3.9 g, Protein 28.6 g, SaturatedFat 20.6 g, Sodium 478.9 mg, Sugar 5.4 g

MADRAS CURRY

Madras Curry image

A recipe from the south of India. The further south you go the stronger the curries, this is a great dish, and can be made using beef or lamb. The pomegranate rice is colourful and add a bit of sweetness to the dish.

Provided by Brian Holley

Categories Curries

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs lean meat, diced and fat free
4 tablespoons oil
1 large onion, chopped
4 cloves
4 green cardamom pods, slips open
2 green chilies, chopped
1 inch fresh ginger, grated
2 garlic cloves, crushed
2 dried red chilies, chopped
1 tablespoon curry powder, mixed with
oil
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 pint stock, made with a cube

Steps:

Heat the oil in a pan and fry the onions, cloves and the cardamom for 5 minutes.
Add the green chilies, dried chilies, ginger, and garlic cook for 3 minutes.
Mix the curry powder with a little oil to form a paste and add to the pan; cook for 3 minutes.
Add the meat and cook for 5 minutes.
Add the coriander, cumin, salt and stock' cover and simmer till meat is tender.
Serve with pomegranate rice.
Boil the rice, seed a pomegranate and stir the seeds into the rice.

Nutrition Facts : Calories 166, Fat 14.3, SaturatedFat 2.1, Sodium 297.7, Carbohydrate 10, Fiber 2.2, Sugar 4, Protein 1.7

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