logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
European Travel
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel


dailyclick
All times in EST

Clairvoyance: 08:00 PM

Full Schedule
g
g Indian Food Site

BellaOnline's Indian Food Editor

g

Madras Curry Recipe


I actually get a lot of email requests for “Madras Curry” and to be quite honest, I rarely make this curry mainly because it’s not truly very Indian! But my culinary interest was now piqued and thus, I decided to do my own research. So basically, Madras Curry was originally created by the British and is a very beloved Anglo-Indian dish. When the Brits left India, one of the things they missed most was the food - which explains why Indian food is so popular throughout the UK these days and how chicken tikka masala has now become their national dish!

So after a few trials (& errors), I have come up with my very own version of Madras Curry Powder (MCP), which technically should be renamed Chennai Curry Powder. But anyway, my MCP works very well with most anything such as vegetables, paneer, tofu, chicken, meat, seafood or any combination of various ingredients.

I have also provided a quick and simple Madras Shrimp Curry recipe below using my freshly made MCP. This is usually a mild, kid-friendly curry so feel free to add some red chili powder if you prefer a spicier kick.


MADRAS CURRY POWDER (aka Chennai Curry Powder)

Ingredients:

2-3 dried red chilies
2 tbsp coriander seeds
1 tbsp cumin seeds
1 tbsp black peppercorns
4-5 fresh curry leaves
1 tsp black mustard seeds
1 tsp turmeric (haldi)

METHOD:

Dry roast, let cool and grind to a fine powder. Store in the pantry for up to 1 month and in the refrigerator for up to 3 months.

**************************************************************************************************

MADRAS SHRIMP CURRY (aka Chennai Shrimp Curry)

Ingredients:

1 lb medium shrimp (peeled, de-veined, tail-on)
1 medium onion, finely diced
2 garlic cloves, finely minced
1” piece of ginger, peeled & finely minced
2 small green Thai chilies, slit in half lengthwise
2 tbsp Masala Curry Powder
½ tsp ground cumin powder
2 tsp ground coriander powder
salt & pepper, to taste
1 medium tomato, finely chopped
1 tbsp tomato paste
¼ cup cream (or you can use coconut milk or yogurt)
2 tbsp oil (vegetable or canola)
freshly chopped cilantro leaves for garnish

METHOD:

In a large deep skillet on medium high heat, add the oil. When hot, add the onions and sauté until just browned. Next, add the garlic along with the ginger & green chilies. Sauté for 3-4 minutes until aromatic & fragrant. Then add the spices (MCP, ground cumin powder, ground coriander powder, salt & pepper). Stir well to combine and let the spices fry for a few minutes before adding the tomato paste & tomatoes. Next add about 1 cup or so of water, cover and let simmer for 5-6 minutes or until the tomatoes have softened and broken down. Next, add the shrimp and let the shrimp cook in the curry (about 4-5 minutes). Finish the dish with the cream and stir well to combine. Let cook for a few more minutes and garnish with the cilantro leaves. Serve hot with warm chapatis & fragrant Basmati rice.

Madras Curry Powder
Add Madras+Curry+Recipe to Twitter Add Madras+Curry+Recipe to Facebook Add Madras+Curry+Recipe to MySpace Add Madras+Curry+Recipe to Del.icio.us Digg Madras+Curry+Recipe Add Madras+Curry+Recipe to Yahoo My Web Add Madras+Curry+Recipe to Google Bookmarks Add Madras+Curry+Recipe to Stumbleupon Add Madras+Curry+Recipe to Reddit




Massaman Curry Recipe
Xacuti Curry Recipe
RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map


For FREE email updates, subscribe to the Indian Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

g


g features
Ghee Rice Recipe

Pumpkin & Chickpea Curry Recipe

Spicy Indian Fish Fingers Recipe

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor