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Madras Night

5/5 from 1 Customers
£8.67
Sorry this item is currently out of stock
SKU
2-spicebox-irf0923
Sorry this item is currently out of stock
The Madras curry originates from the city of Chennai, or Madras as it was known in colonial times. It’s characterised by its deep intense flavour and rich red colour that comes from a combination of dried whole and ground chillies. It’s both fiery and tangy, and has a real depth of flavour created by toasting some of the spices and frying the whole chillies until they darken and intensify in flavour. The curry is served here with a favourite vegetarian dish of saag paneer, lemon rice, some crunchy aloo (potato) pakoras and a sweet mint raita.
The Madras curry originates from the city of Chennai, or Madras as it was known in colonial times. It’s characterised by its deep intense flavour and rich red colour that comes from a combination of dried whole and ground chillies. It’s both fiery and tangy, and has a real depth of flavour created by toasting some of the spices and frying the whole chillies until they darken and intensify in flavour. The curry is served here with a favourite vegetarian dish of saag paneer, lemon rice, some crunchy aloo (potato) pakoras and a sweet mint raita.
Heat Rating: 4/5
Prep time: 25 mins
Cooking Time: 45 mins
More Information
DescriptionThe Madras curry originates from the city of Chennai, or Madras as it was known in colonial times. It’s characterised by its deep intense flavour and rich red colour that comes from a combination of dried whole and ground chillies. It’s both fiery and tangy, and has a real depth of flavour created by toasting some of the spices and frying the whole chillies until they darken and intensify in flavour. The curry is served here with a favourite vegetarian dish of saag paneer, lemon rice, some crunchy aloo (potato) pakoras and a sweet mint raita.
Spices Included
Saag Paneer Spices: brown MUSTARD, cumin, garlic, fenugreek leaf, turmeric, cinnamon, coriander, fennel, green cardamon, black cardamon, cloves, fenugreek, black pepper
Madras Ground Spices: Kashmiri chilli, chilli, coriander, cumin, turmeric, brown MUSTARD, cinnamon, green cardamon
Madras Whole Spices: long chilli, curry leaf
Raita Blend: mint, coriander leaf
Madras Garam Masala: cumin, fenugreek leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli
Rice Spices: brown MUSTARD, cumin, coriander leaf
Aloo Pakora Spices: turmeric, cumin, Kashmiri chilli, fenugreek leaf, coriander leaf, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, chilli

May contain CELERY and SESAME. Allergens are listed in CAPITALS
Shopping List
  • 500g diced chicken (thighs are best)
  • 250g potatoes (any type)
  • 200g spinach (fresh or frozen)
  • 1 onion
  • 2 cloves of garlic
  • 1 lemon
  • 226g paneer cheese
  • 200g natural yogurt (full fat is best)
  • 30g butter
  • 20g sugar
  • 400g tin of tomatoes
  • 300g basmati or long grain rice
  • 100g self-raising flour or gluten-free alternative
  • Oil for frying (sunflower or vegetable oil is best)

Product Rating (1):

5/5

Absolutely fantastic recipe. Madras was spot on and fiery. Aloo pakora and saag paneer were perfect accompaniments to the meal. Spot on!

Great job, Taliesin - those aloo pakora look particularly crispy and delicious! We're so pleased to hear how much you enjoyed this meal!

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