A hot and tangy curry from the city of Madras...
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.
On the side there is a cooling cucumber raita, a fresh onion chutney, a simply cooked vegetable dish called poriyal, a wholesome pea pilau and finally some Bombay potatoes. Poppadoms are perfect to eat topped with the chutney and raita, or to scoop up the curry.
1 hour 20 minutes