Curry Recipes

Beef Madras Curry Recipe (serves 4)

Ingredients

• 2 tbsp vegetable oil
• (1¼ lb) lean beef, cubed
• 1 large onion, chopped
• 3 tbsp Fiddes Payne Madras curry powder
• 4 green cardamom pods, lightly crushed
• 2 tbsp tomato purée
• 300ml (½ pt) full-fat yoghurt (i.e. Greek style)
• A handful of fresh coriander, chopped
• Salt, to taste

Method

1. Fry meat in hot oil in batches until browned; set aside. Add onions to hot oil and gently cook until softened. Stir in curry powder and cook for a further minute.
2. Return meat to saucepan with the cardamom pods, tomato purée and yoghurt. Stir well, then cover tightly and cook over a very low heat for 1½ - 2 hours or until the meat is tender.
3. Stir in chopped coriander; season to taste. Delicious served with pilau rice and chutneys

Quick Serving Suggestions

1. Serve these spicy mushrooms with grilled meat or fish: fry button mushrooms and garlic in butter, add 1-2 tsp Madras curry powder, to taste. Cook for a few minutes until softened then add a handful of freshly chopped coriander or parsley.
2. For a richer Madras, stir in a couple of tablespoons each of ground almonds and crème fraiche just before serving.
3. A good way to thicken a Madras curry is to stir in a tablespoon or two of ground almonds.
4. For a speedy prawn curry, pan-fry sliced onions, add Madras curry powder to taste and a generous serving of peeled cooked prawns. Stir in a squeeze of tomato puree and a tablespoon or two of crème fraiche or thick yoghurt. Serve with plain rice.
5. Fry finely chopped onion, garlic and Madras curry powder (to taste) in 1 tbsp of vegetable oil. Mix into thick yoghurt and use as a marinade for coating lamb or chicken - great skewered onto kebabs and barbequed.
6. Toss potato wedges in oil, dust with Madras curry powder and bake until golden and crisp. Serve as an appetiser with a yoghurt dip or to accompany grilled meat.