Madras Curry Kit

Create a typically hot, fiery and tangy Madras, using my Madras curry kit. I love this with lamb, but feel free to substitute with chicken, vegetables or even paneer. This is a challenging dish, but once mastered will quickly become one of your favourites!

Shopping List:

400-600g of lamb, chicken, seafood or vegetables
2 tbsp vegetable oil
1 onion
2 cloves of garlic
2cm fresh ginger
2 green chillies
400g tinned plum tomatoes
Salt
Fresh coriander

Method

Create the madras powder by emptying Bag 1 into a grinder (a blender or pestle and mortar will do) and whizz to a fine powder.
Place the ground powder into a bowl, pour in Bag 2 then mix together.
Place your ingredients (meat, seafood or vegetable) into a large bowl then sprinkle with 2 or 3 tbsp of the madras powder and salt to taste. Stir to coat everything then leave to marinate. Just pop any remaining powder into a well-sealed jar for another time.

Masala sauce

Heat the oil in a large cast iron pan and add Bag 3. As soon as the seeds pop, add the diced onions.
Soften the onions on a gentle heat for about 20 mins until they turn a rich, dark brown.
Meanwhile, empty Bag 4 into a bowl and add 150ml of hot water. Leave to soften, then mash with a fork to produce the tamarind water.
Once the onions are soft add the chopped garlic, ginger and chillies. Keep stirring as these can catch on the bottom of the pan (if this happens, just add a splash of water).
After a few minutes, add the tomatoes and sieve in the tamarind water. Bring everything to the boil then reduce the heat to create a thick masala sauce (this should take about 5 to 10 mins).
Increase the heat, then stir in the marinated ingredients to coat with the sauce.
Reduce the heat t