A recipe for you - Dreamstime
Here goes. It is incredibly easy as you basically just have to throw all the ingredients into a pan ! In this recipe I’ve used pork, as I find it goes well with this sauce but it can also be made with chicken, beef, lamb, duck or hedgehog. Madras curry originates from the south of India, and gets its name from the city known as Madras when English merchants arrived there in 1640. The spicy and piquant Madras curry ended up being a big hit with British colonists in the region, and it is commonly available in Britain as a result. However, the name ‘Madras Curry’ is not used in India, but was invented by restaurants in England. This recipe uses garam masala. You can buy the mixture however I find it much more exiting to use home-made garam masala which really gives this curry a kick.
1 hot red chilli, finely chopped
500g boneless, rindless, pork shoulder
4 tablespoons sunflower oil
1 medium onion, finely chopped
2 garlic cloves, crushed
227g can of chopped tomatoes
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 1/2 tablespoons garam masala
1 teaspoon turmeric
1 tablespoon caster sugar
1 teaspoon salt
2 tablespoons double cream
2 teaspoons concentrated tamarind paste
Start off by heating the oil in a large, fairly deep, non-stick frying pan or wok. Yes, there is a lot of oil. (If making popadoms as a starter, do them before you make the madras sauce and use the popadom oil in the curry). Fry the onion, garlic and chilli on a medium heat until soft and add the chopped tomatoes, cumin, paprika, garam masala, turmeric, sugar and salt and allow to simmer.
Preheat the oven to 200
Cut the meat into bite-sized pieces. I tend to leave any fat on the meat as it will all add to the richness of the sauce and succulence of the meet but obviously if there are any really hard lumps of fat, discard them.
Next, we’re going to braise the pork. This will help lock in the flavor and juice, and tenderizes slightly tougher cuts of meat. Heat a small amount of oil in a non-stick frying pan or wok over high heat. When the oil is very hot, add the meat in batches. Cook the meat for a minute or two on all sides until brown/caramel. Remove the meat from the pan and add straight to the madras sauce.
Mix in the water, tamarind and the double cream. The sauce should seem very runny, don’t worry, it will thicken in the oven.
Put the curry into a casserole dish, put the lid on and add to the oven for two hours. The meat will become tender and the sauce will thicken. Don’t be afraid to add a drop of water if the sauce is too thick when it comes out. Add extra chillies and fresh coriander and serve with rice. Bon Appetit !
Photo credits: Daniel Brigginshaw.
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