Category Archives: Madras



Serves: 1


  • ½ Onion, finely chopped
  • 1 ½ tbsp. Garlic & ginger puree
  • 3 tbsp. Vegetable oil
  • 1 tbsp. Hot madras curry powder
  • 1 tsp. Mix powder
  • 1 tbsp. Chili powder
  • 1 tsp. Salt
  • 1 tbsp. Tomato puree
  • 1 tbsp. Lemon juice
  • 1 tsp. Black pepper
  • 1tbsp. Methi leaves
  • 1 tsp. Curry leaves
  • 400ml Base gravy
  • Precooked meat or vegetables


Heat the oil in a pan on a low to medium heat and add the onions, gently fry until soft and golden, then add the garlic & ginger puree and cook for about 2-3 minutes.
Add the spices and stir for about a minute, before adding the tomato puree and cooking for a further minute. Now add the base sauce a ladle at a time and reduce until the oil starts to separate before adding another.
Add the meat, lemon juice, methi leaves, curry leaves and black pepper; cook until the meat is piping hot and the sauce is separating. Garnish with freshly chopped coriander and a lemon wedge if desired. In the picture below you can see I chose to use king prawns instead of precooked meat or vegetables. You can add the raw prawns at the same time you would normally add the meat or veg. If you’d prefer to use precooked prawns, add them about one minute before you plan to serve, as they only need heating through.