Curry Madras Mix

The word "Curry" is an anglicised translation of the Tamil word Kari meaning spiced sauce or gravy. Madras curry powders are relatively unknown in India being a British creation that spread to Western and some Asian cultures as a convenient way of creating consistently spiced curries. Madras (Chennai) is in Southern Coastal India and relative to the climate, Madras curries are made with coconut milk, curry leaves and chilli.  Robustly scented with warming spices Madras curry has a medium level of chilli heat.

Uses & Ideas 

Use for Singapore Noodles, batters for seafood, or dust over chicken, fish fillets, scallops or prawns before pan frying.
 
Madras Fish Curry Recipe – Serves 4 
Sauté 1 onion (sliced) in 2 tbsp oil for 1 minute. Add 300 ml stock, simmer until soft, and puree. Make a paste with 3 tbsp Madras curry mix, 1 tbsp ginger puree, 1 tbsp garlic puree, 1 tbsp tamarind paste, 2 tbsp rice vinegar, 4 tbsp oil.
 
Panfry 4 portions fish fillets (Blue eye, Flathead, Warehou, Ling) in olive oil/butter for 1 minute each side, remove from pan. Cook madras paste 30 seconds, add puree, 1 cup water, 1 tin (400 ml) coconut milk, ½ cup curry leaves (optional), simmer for 5 minutes. Add ½ cup diced tomatoes, more water and seasoning if needed. Finish cooking the fish in the sauce. Serve topped with coriander and with naan bread and steamed rice.

Country of Origin - Imported Ingredients - 45g