This Madras Base Curry Gravy recipe is used in some of the hotter curries on this site. It is very easy to make and can be stored in small convenient batches in the freezer, defrosted beforehand, I've even added it to recipes almost frozen it is so very handy.
Recipe Difficulty level - Beginner-Friendly
Special equipment - blender
This comes in very handy for making Vindaloo or Phall curries! I will usually start with this and then add even more chillies and chilli powder. Each recipe can then be adjusted as required.
Madras Base Curry Gravy recipe
Ingredients:
4 tablespoons of coconut oil or ghee
3 cloves of crushed garlic
2 tins 400g of tomatoes
6 hot chillies roughly chopped
3 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoons of chilli powder
1 teaspoon of turmeric
How to make Madras Base Curry Gravy
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Step 1:
In a large pan heat the ghee or coconut oil on a medium heat, add the crushed garlic, add the sliced fresh chillies and briefly stir, and cook for around a minute, bring the heat to medium high then add the tinned tomatoes, and cook for around 10 minutes stirring regularly until the tomatoes are cooked through, breaking them up as you go.
Step 2:
Add the ground spices and fry for 2 minutes, adding a splash of water as you go to stop the spices from burning, keep frying until the spices have gone darker in colour you will smell them as they release their essential oils.
Store in the freezer.
Please leave a comment below to share your own experience in preparing this recipe.
Cheers Steve.
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