whats the best recipe for madras curry so it tastes just like the takeaway or restraunt?

Answer 1

INDIAN MADRAS CURRY

Quick version, but authentic!!

3 tbsp. olive oil
1 med. to lg. onion, chopped
3 tbsp. all-purpose flour
1-2 tsp. Madras curry powder
2 c. chicken stock
1 lg. and 1 sm. cans Veg-All mixed vegetables

USE EITHER:

Leftover beef, lamb, pork roast (cubed), or shrimp, cubed leftover chicken, turkey or 6 hard-boiled eggs, cut into quarters.
Heat oil in large skillet, and then saute onion. When onion is "wilted", remove pan from heat and sprinkle flour and curry powder over onion. Gradually add stock, stirring constantly and place back over heat; cook until sauce is thickened. Add vegetables. If using already cooked meat, stir in, cover and simmer for 20-25 minutes.

If using shrimp or hard-boiled eggs, let sauce simmer and add shrimp or eggs for last 5 minutes just to heat through. If using raw cubed meat, saute with onion, then proceed as above. Serve over boiled rice, with Major Grey chutney on side.

OPTIONS: If a very mild curry is preferred, 1/2 cup of raisins and/or sliced apple can be added to the sauce

Answer 2

To cook it like a takeaway is nothing like an authentic Indian technique. Takeaways use a huge storage of a basic curry sauce then add different variations to it. I'll tell you the takeaway version, but an authentic curry is much better. The difference is in the technique, the ingredients are essentially the same.


For the basic curry sauce (used to make all takeaway curries) you need
- 3 tbsp vegetable oil or ghee (clarified butter, get it from an Asian grocer or Tesco)
- 1 medium onion, finely chopped
- 4 cloves garlic, chopped
- root ginger, peeled and chopped, about the same amount as the garlic (you can use garlic and ginger paste instead)
- (optional) 2 mild green chillis (generally the bigger the milder), seeds and white flesh removed, chopped
- half a teaspoon each of tumeric, ground cumin and ground coriander
- 5 tablespoons passata (sieved tomatoes - get it in supermarkets)
Heat the oil in a heavy pan, add the onion, cover and cook for a few minutes until soft. Add the garlic, ginger and chilli if using, cover and cook on low for several minutes, stirring occasionally.
- add the tumeric, cumin and coriander, stir and continue to cook on low for a couple more minutes, making sure not to burn the spices.
- blitz it in a blender until very smooth, then add the passata and return to the pan.
- cook over a very low heat for about 30 minutes

For the madras:
- 2 tbsp vegetable oil or ghee
- 2 chicken breasts, skinned and cut into bitesize chunks
- 2 green chillis, smaller ones (Asian grocers!). If you like heat, keep the seeds of one of them. If you like extra heat, keep all the seeds. Chop finely.
- half a teaspoon red chilli powder
- 1 tsp coriander and 1tsp cumin
- half a batch of the curry sauce from above
- salt to taste
- 1 tsp methi (fenugreek leaves), dried
- half a tsp garam masala

Heat some of the oil in a pan and fry the chicken pieces until they have sealed and turned white. Set them aside. (This is a major variation from authentic methods - they should have marinated for a while or at least be entirely cooked in curry sauce.)
Fry the chillis in the rest of the oil, turn the heat to low, add 1 tbsp of the basic curry sauce and stir it well. Add the spices to that and cook for a minute, stirring all the time.
Add the rest of the basic sauce and the chicken pieces, the salt and the methi leaves and stir well, simmer on low for at least half an hour, until the chicken is cooked through. Throw in the garam masala near the end of cooking.

Answer 3

Ingredients
For the madras curry powder
2 tbsp coriander seeds
2 tsp Fenugreek seeds
1 tsp Mustard seeds
2 tsp poppy seeds
1 tsp Cumin seeds
1 tsp Black peppercorns
1/2 tsp Fennel seeds
1 stick Cinnamon, about 7.5cm long
5 whole Cloves
1 tbsp Turmeric
1 tsp Chilli powder
For the chilli and ginger paste
1 small green chilli
1.5 cm Ginger
1/2 tbsp water
For the Lamb
900g Lamb, cut into bite size pieces, ideally boneless lamb shoulder
2 tbsp Madras curry powder, (see below for recipe)
1 tsp Salt
3 tsp sunflower oil
1 tsp black mustard seeds
1 onion, finely chopped
12 curry leaves
2 garlic cloves, finely chopped
200g tin chopped tomatoes, pureed
2 tsp tamarind concentrate, dissolved in 1/4 cup of hot water
1 tsp red chilli powder
100ml water
Coriander, to garnish

Method
1. For the madras curry powder: combine black peppercorns, cinnamon, cloves, coriander, fenugreek, mustard, poppy, cumin and fennel seeds, and grind to a fine powder with an electric grinder, or a pestle and mortar. Stir in the turmeric and chilli powder and transfer into a well sealed jar and set aside in a cool dry place.

2. For the green chilli and ginger paste: put the green chilli, ginger and water in a food processor and blend to a coarse paste. Set aside.

3. For the lamb: put the lamb in a large bowl and rub with the madras curry powder. Add the salt and set aside.

4. Heat the sunflower oil in a large non-stick frying pan or wok until hot. Add the mustard seeds, let them pop for a few seconds and then stir in the curry leaves and onions. Soften the onions for a few minutes before adding the green chilli and ginger paste along with the finely chopped garlic.

5. Keep stirring as this paste has a tendency to catch on the bottom of the pan. After a few minutes, once you get the aroma of toasted spice, add the tomatoes, tamarind, red chilli and water. Bring to the boil and then add the lamb and any accumulated juices to the pan. Cover and simmer for 1 hour until the masala has thickened and the lamb is tender.

6. Serve with steamed rice

Answer 4

Take her out for a seven direction meal. the place I come from, it somewhat is a hamburger and a six %.. Take a woman someplace high priced. I took a date to a gas station. unusual, I even have n't considered her when you consider that. i in my view don't be conscious of romance, do I?

Answer 5

I use Pataks Madras paste to get it right.

Answer 6

best receipe would be to use fresh spices and coconut milk not one of the jar type mixes and would work out cheaper in the long run

Answer 7

Believe me you dont want to know.Make your own for circa £1.50 pp instead of paying £6 + for junk.

Answer 8

If you want it to taste like it's from a restaurant, go to a restaurant!

Answer 9

go to carib tex roti shop and they wil help you