Madrasi Masala Paste Recipes

TOM KERRIDGE'S MADRAS CURRY PASTE

Steps:

• Toast all the spices in a frying pan, then leave to cool. Tip into a spice grinder and blend to a fine powder, then add the tamarind paste, vinegar, cinnamon stick, chilli, coriander and roasted peppers. Blend to a coarse paste, then transfer to a container. Can be made a day ahead. Now try using this spice paste to make our venison madras.

AUTHENTIC CHICKEN MADRAS

Steps:

• Heat oil in a large nonstick pan over medium heat. Add cloves and cardamom pods and wait until they sizzle, about 1 minute. Add onions and fry until dark brown, 7 to 10 minutes. Add chile peppers, ginger, and garlic; cook until fragrant, about 30 seconds. Add ground chile pepper, turmeric, cumin, coriander, and salt. Cook, stirring frequently, until blended in, about 1 minute more.
• Stir chicken and water into the pan with the spice mixture. Cook, while stirring, until water is incorporated, 2 to 3 minutes. Add tomato puree and nutmeg and cover the pan with a lid. Cook until chicken is tender over medium heat, about 20 minutes. When ready to serve, sprinkle with garam masala and cilantro.

MADRAS CURRY PASTE

Steps:

• Put all ingredients except vinegar into small bowl and mix together well.
• Add the vinegar and mix to a smooth paste.
• Keep for up to one month in an airtight container in fridge.

GOAN MASALA PASTE

Steps:

• Grind the cumin seeds, coriander seeds, peppercorns and cloves to a fine powder.
• Transfer to a food processor with the rest of the ingredients and blend to a smooth paste.

MADRAS CURRY PASTE

Steps:

• Put all ingredients except for the vinegar and oil into a medium bowl
• Mix well
• Stir in the vinegar and mix to a smooth paste
• Heat oil in medium saucepan
• Stir in the mixture over low heat until mixture boils and oil begins to separate from the spices
• Remove saucepan from heat and allow to cool
• Store in airtight jar and add to curries as required

MADRASI MASALA PASTE

Steps:

• Heat a frying pan and fry the coriander, cumin, and peppercorns for 1-2 minutes, stirring constantly.
• Add the mustard seeds and toss constantly until they start to pop. Do not let the spices get too dark.
• Cool the spices and then grind the mixture to a fine powder. Add the turmeric, chili powder and salt.
• Stir in the garlic, ginger and enough of the vinegar to make a paste.
• Heat the oil in a frying pan and add the paste, stirring constantly until the oil begins to separate from the mixture.
• Spoon the masala into a clean jar or tub. Make sure that there is a layer of oil floating on top covering the mixture for an airtight seal. Store in fridge and use within 2-3 weeks.