Madras curry has a deep, intense flavour and a beautiful red colour that comes from a combination of using whole and ground dried chillies, and it’s a perennial Indian restaurant favourite. It perfectly balances fiery, rich and tangy flavours that are finished off with an aromatic garam masala full of fragrant fenugreek leaves. It’s served here with fresh onion chutney, rice, poppadoms and yogurt.

The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who colonially ruled there for 450 years. Here we’ve got a famous Goan dish known as prawn cafreal, served with a mint and mustard seed pilau rice, mango raita and a cucumber and radish salad.

Madras

MADRAS WHOLE SPICES: Long chilli, curry leaves
MADRAS GROUND SPICES: Chilli, toasted coriander, toasted cumin, turmeric, toasted brown mustard, cinnamon, green cardamon, tamarind (tamarind, cornstarch)
MADRAS GARAM MASALA: Toasted (cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg), fenugreek leaf
ONION CHUTNEY SPICES: Toasted cumin seeds, Kashmiri chilli, paprika

Goan Prawn Cafreal

CAFREAL SPICES: Toasted cumin, green chilli, black pepper, green cardamon, clove, turmeric, star anise, poppy seeds, garlic, coriander leaf
RAITA SPICES: Toasted cumin, green cardamon, cinnamon, chilli
PILAU RICE SPICES: Toasted mustard, mint leaf, toasted cumin

*Allergens

Chicken Madras

• 500g diced chicken (or use whole prawns)
• 1 large onion 
• 2 cloves of garlic 
• 1 tomato 
• ½ lemon 
• 15g butter
• ½ tsp sugar
• ½ a 400g tin of tomatoes 
• Natural yogurt, rice and poppadoms for 2 to serve

Goan Prawn Cafreal

• 200g prawns (raw ones are best)
• ½ cucumber 
• 100g radishes
• 25g bunch of coriander
• ½ small ripe mango or ready-prepared mango (about 100g) 
• 150g natural yogurt (full fat is best) 
• 20ml vinegar (white wine or cider vinegar) 
• 150g basmati or standard long grain rice (not easy cook)