How To make Madras Meat Curry
1 1/2 lb Beef round steak
2 tb Vegetable oil
1 lg Onion, finely sliced
4 Whole cloves
4 Green cardamom pods, bruised
3 Green chiles, seeded, finely
-chopped 2 Dry red chiles, seeded,
-crushed 1 Inch piece fresh gingerroot,
-grated 2 Garlic cloves, crushed
2 ts Ground coriander
2 ts Ground turmeric
1/4 c Water
1/4 c Tamarind nectar, see note
-below Salt to taste Lettuce leaves to garnish Cut beef into 1-ich cubes. Heat oil in a large heavy saucepan, add beef and cook until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes. Return beef to pan, add water and cover. Simmer 1 hour. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender. Serve, garnished with lettuce leaves. Serves 4. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp. Store in refrigerator up to 1 week. Tamarind nectar is also available commercially. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser]
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Chicken Madras being cooked at Bhaji Fresh | Misty Ricardo's Curry Kitchen
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Bhaji Fresh Takeaway, Warrington, November 2021
Chicken Madras - This very popular curry made by Chef Abdul Malik. I distracted him asking questions which is why the garlic almost got burnt - it did not adversely affect the flavour though!
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Authentic Beef Madras | Chennai Recipe - Steven Heap
An authentically cooked Beef Madras/Chennai.
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Chennai (Madras) Masala (440g)
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Tej Patta / Cinnaman Leaves (10g)
Ajwain / Carom Seed (90g)
Kasuri Methi / Dried Fenugreek Leaves (90g)
WHOLE SPICES
Black Cardamom (80g)
Whole Black Pepper Corns (80g)
Whole Green Cardamom (50g)
Whole Cloves (80g)
Cassia Bark / Cinnamon Stick (80g)
Black Seed / Kalongi / Nigella (80g)
Coriander Seed (90g)
Cumin Seed (90g)
Fennel Seed (90g)
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Kashmiri Chilli Powder (90g)
Paprika (90g)
Turmeric Powder (90g)
Cumin Powder (90g)
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INGREDIENTS
beef - 400g
- Marinade
hung/strained yogurt - 100ml
ginger garlic paste - 3 tbsp
Salt - to taste
turmeric - 1 tsp
- Making the Spice Mix
coriander seed - 1 tsp
cumin seed - 1/2 tsp
black cardamon - 2
green cardamon - 6
cloves - 6
black pepper - 1/3 tsp
mustard seed - 1/3 tsp
fresh curry leaves - 15
coconut cream powder - 1 tbsp
dried red chilli - 5
fenugreek seed - 1/3 tsp
- Making the Gravy
ghee - as required
onion - 2
fresh tomatoes - 3 (blended
dried red chilli - 1 (burnt
green chilli - 3
salt - to taste
- Takda/seasoned Oil
ghee - 1 tbsp
black mustard - 1/2 tsp
dried red chilli - 2
fresh curry leaves - 10
How to make Madras
check out:
How to make authentic Madras like from your local Indian takeaway.
✔️ How to make Indian Beef Madras Curry. Britain’s favourite authentic recipe. Super easy at home
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????How to make Indian Beef Madras Dish is famous from the British Raj in India. Come cook with us????
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Ingredients for Beef Curry
Beef (Boneless) - 500 grams
Onions - 2 sliced
Ginger-garlic paste 2 tbsp
Red Chilli powder - 2 tsp
Turmeric powder - 1/2 tsp
Meat Masala - 2 tsp
Yogurt - 1/4 cup
Water - 1 cup
Salt to taste
Oil - 3 tbsp
Coriander leaves for garnish
Ps: Check salt quantity in the Meat masala before adding salt to the curry. Adjust accordingly.
Watch Mutton Curry Recipe -
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