AUTHENTIC MADRAS CURRY
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
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.
MADRAS CURRY
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
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
MADRAS
This preppy staple is given an upgrade with a splash of triple sec and a great big curl of orange peel. It's the color of a summer sunset. (The New York Times)
Provided by Rosie Schaap
Categories easy, cocktails
Number Of Ingredients 6
Steps:
- Add vodka, juices and triple sec to an ice-filled highball glass.
- Stir gently and add a splash of club soda.
- Garnish with a twist of orange peel.
PORK MADRAS
A fairly simple and tasty version of the Indian Madras style. Stew beef could be substituted for the Country Style Pork Ribs.
Provided by ron_macewan
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix together all the spices and add a few spoonfuls of coconut milk, enough to make a thin paste. Add enough cayenne to make it fairly hot; enough to give spicy heat to all the meat and onions.
- Heat the oil or butter, etc. and cook the onions and garlic until lightly browned.
- Add the paste and continue frying for a couple minutes.
- Add the meat and stir to cover with the paste and brown a bit. Add the beef broth, bring to a boil, then cover and simmer gently until the meat is very tender - at least 2 hours.
- Add the optional potatoes when the meat is tender and continue cooking until the potatoes are done.
- Stir in the remaining coconut milk and the lemon juice and continue simmering for 10 minutes until thickened a bit.
- Serve over any type of Indian style boiled rice.
Nutrition Facts : Calories 844, Fat 68.2, SaturatedFat 34.9, Cholesterol 179.4, Sodium 499.6, Carbohydrate 16.2, Fiber 4, Sugar 8.2, Protein 43
CHICKEN MADRAS
Ditch the takeaway menu and cook our healthy chicken madras curry instead. This simple family dinner is full of fragrant spices and tender pieces of chicken
Provided by Elena Silcock
Categories Dinner, Main course
Time 55m
Number Of Ingredients 13
Steps:
- Blitz 1 quartered onion, 2 garlic cloves, a thumb-sized chunk of ginger and ½ red chilli together in a food processor until it becomes a coarse paste.
- Heat 1 tbsp vegetable oil in a large saucepan and add the paste, fry for 5 mins, until softened. If it starts to stick to the pan at all, add a splash of water.
- Tip in ½ tsp turmeric, 1 tsp ground cumin, 1 tsp ground coriander and 1-2 tsp hot chilli powder and stir well, cook for a couple of mins to toast them a bit, then add 4 chicken breasts, cut into chunks. Stir and make sure everything is covered in the spice mix.
- Cook until the chicken begins to turn pale, adding a small splash of water if it sticks to the base of the pan at all.
- Pour in 400g can chopped tomatoes, along with a big pinch of salt, cover and cook on a low heat for 30 mins, until the chicken is tender.
- Stir through small pack of coriander and serve with rice, naan and a big dollop of mango chutney.
Nutrition Facts : Calories 373 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
MEZCAL MADRAS
Madras are normally made with vodka and are very refreshing. They happen to be one of my favorite drinks. I am a Mezcal and tequila drinker so I always replace the vodka. I also switch it around, adding more orange juice than cranberry juice.
Provided by Yoly
Categories Cocktails
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Fill a rocks glass with ice. Add mezcal, orange juice, and cranberry juice.
Nutrition Facts : Calories 155.6 calories, Carbohydrate 13.5 g, Fat 0.2 g, Fiber 0.2 g, Protein 0.7 g, Sodium 8.4 mg, Sugar 11.2 g
MADRAS MARINADE
Make and share this Madras Marinade recipe from Food.com.
Provided by Millereg
Categories Grains
Time 12m
Yield 10 oz., approximately
Number Of Ingredients 6
Steps:
- Mix all ingredients in a bowl, or use tightly covered Tupperware and shake to mix.
- (Madras curry often comes with whole bay leaves in the jar. Don't use these in the marinade!) Adjust the amounts of curry powder and orange juice to suit your personal taste.
- Goes well with chicken, pork, or shrimp.
- The longer the meat soaks in the marinade, the stronger the flavor will be.
- Poking holes in the meat with a fork will also help the flavor soak into the meat.
- Works well on the grill, in the oven, or under the broiler.
More about "mojave madras recipes"
LAMB MADRAS - LAMB & TOMATO CURRY RECIPE | GREEDY …
From greedygourmet.com
BEEF MADRAS - NISH KITCHEN
From nishkitchen.com
MADRAS MASALA CHICKEN CURRY | CHICKEN MADRAS RECIPE
From youtube.com
THE MADRAS: VODKA CRANBERRY COCKTAIL RECIPE - THE SPRUCE EATS
From thespruceeats.com
FOODNETWORK.CO.UK
From foodnetwork.co.uk
MOJAVE MADRAS – RECIPES NETWORK
From recipenet.org
CHICKEN MADRAS CURRY RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CHICKEN MADRAS CURRY RECIPE: BOLD AND SPICY FLAVORS - INDIAN …
From indianambrosia.com
BEEF MADRAS — PATAKS
From pataks.ca
HOT OR MILD MADRAS CURRY POWDER RECIPE - MYINDIANSTOVE
From myindianstove.com
QUICK AND EASY CHICKEN MADRAS - SEASONS AND SUPPERS
From seasonsandsuppers.ca
HOW TO MAKE A HEALTHY, AUTHENTIC CHICKEN MADRAS IN 10 MINUTES …
From youtube.com
THE BEST AUTHENTIC CHICKEN MADRAS RECIPE | SPICENTICE
From spicentice.com
PORK GOES PRIMETIME | GUY'S BIG BITE | FOOD NETWORK
From foodnetwork.com
49 EASY AND TASTY MADRAS RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
MOJAVE MADRAS RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love