Spicy South Indian Madras Curry
Dive into the rich and intense flavors of South India with this Spicy Madras Curry. This authentic recipe omits commercially produced curry powder and instead relies on a vibrant blend of spices that truly captures the essence of Indian cooking. Perfectly suited for either tender beef or juicy chicken, this dish brings the heat and warmth characteristic of the region. Pair it with steamed rice or naan for a complete meal. This recipe is excellent for meal prep, keeping well in the fridge or freezer for those moments when you crave something spicy and comforting. Relish the complexity of spices and the zing of lemon or lime that elevates this curry to a whole new level.
N/A
Servings
200
Calories
16
Ingredients
Ingredients
meat or chicken
750 g (cut into cubes)
corn oil
2 tablespoons (for frying)
onion
1 large (sliced long and thin)
diced tomatoes
400 g (canned)
tomato puree
2 tablespoons
fresh lemon juice
2 tablespoons (or lime juice)
ghee
a knob
dried red chilies
4
black pepper
1/2 teaspoon
chili powder
1/2 teaspoon
cumin seed
1 teaspoon
fenugreek seeds
1 teaspoon
turmeric
1 teaspoon
cardamoms
2
garam masala
1/2 tablespoon
dried fenugreek leaves
1/2 tablespoon
Instructions
1
Begin by cutting the meat into bite-sized cubes. Heat the corn oil in a large pan over medium-high heat and add the meat, frying it until sealed and browned on all sides. Use a slotted spoon to remove the meat from the pan and set it aside to drain.
2
In the same oil, add the sliced onions and sauté until they turn golden brown. Introduce the first set of spices (dried red chilies, black pepper, chili powder, cumin seeds, fenugreek seeds, turmeric, and cardamoms). Stir and cook for another 5 minutes to release their aromatic flavors.
3
Pour in the diced tomatoes and tomato puree, stirring to combine. Allow the mixture to simmer for about 10 minutes, letting the flavors meld beautifully.
4
Return the meat to the pan, mixing it thoroughly with the sauce. Transfer everything into a casserole dish, cover it, and place it in a preheated oven at 200°C (400°F). Cook for 45 - 60 minutes, stirring halfway through to ensure even cooking. Alternatively, you can transfer everything into a slow cooker and let it cook on low for 7 to 9 hours for deep, developed flavors.
5
Once cooked, add the fresh lemon or lime juice and the second set of spices (garam masala and dried fenugreek leaves). Simmer for an additional 10 minutes for the flavors to deepen. If the curry becomes too thick, add a splash of water to reach your desired consistency.
6
To finish, stir in a knob of ghee for extra richness. Season with salt if desired, then serve hot with your choice of rice or bread.
Nutrition Information
13 g
Fat
7 g
Carbs
17 g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Spicy South Indian Madras Curry?
It is an authentic South Indian dish known for its intense spices, heat, and rich flavor profile, traditionally made without commercial curry powder.
What type of meat can I use for this recipe?
This recipe is perfectly suited for either tender beef or juicy chicken cut into bite-sized cubes.
Does this recipe require store-bought curry powder?
No, this recipe avoids commercial curry powder, instead using a vibrant blend of individual spices like cumin, turmeric, and cardamom.
How do I prepare the meat?
Cut the meat into bite-sized cubes and fry it in corn oil until it is sealed and browned on all sides.
What is the best way to cook the onions?
Slice the onions long and thin, then sauté them in the oil until they turn a golden brown color.
How long should I cook the first set of spices?
Stir and cook the dried red chilies, black pepper, chili powder, cumin, fenugreek seeds, turmeric, and cardamoms for about 5 minutes to release their aromas.
Can I use canned tomatoes?
Yes, the recipe specifically calls for 400g of canned diced tomatoes for the sauce base.
What is the purpose of tomato puree in this dish?
Tomato puree is used to add depth of flavor and help create a thicker, richer sauce consistency.
What is the oven temperature for cooking this curry?
Preheat your oven to 200°C or 400°F before placing the casserole dish inside.
How long does the curry need to bake in the oven?
The curry should cook for 45 to 60 minutes, and you should stir it halfway through the process.
Can I use a slow cooker for Madras Curry?
Yes, you can transfer the mixture to a slow cooker and cook it on low for 7 to 9 hours for deep flavors.
When should I add the lemon or lime juice?
Add the fresh lemon or lime juice once the main cooking process is finished, during the final simmering stage.
What are the final spices added to the dish?
Garam masala and dried fenugreek leaves are added at the end and simmered for 10 minutes.
Why is ghee added at the very end?
A knob of ghee is stirred in at the finish to provide extra richness and a silky texture to the sauce.
Is this Madras Curry recipe gluten-free?
Yes, based on the ingredients and tags provided, this recipe is gluten-free.
Is this recipe suitable for meal prep?
Absolutely, it keeps very well in the fridge or freezer, making it ideal for advance meal preparation.
What should I serve with this curry?
It is best served hot alongside steamed rice or fresh naan bread.
How many calories are in a serving?
Each serving contains approximately 200 calories.
What is the protein content per serving?
There are 17 grams of protein per serving in this recipe.
How much fat does this dish contain?
This Madras Curry has 13 grams of fat per serving.
How many carbohydrates are in this recipe?
There are 7 grams of carbohydrates per serving.
What type of oil is recommended for frying?
The recipe recommends using 2 tablespoons of corn oil for frying the meat and onions.
How many dried red chilies are needed?
The recipe calls for 4 dried red chilies to achieve its characteristic spicy heat.
What if the curry sauce is too thick?
If the sauce becomes too thick during the final simmer, simply add a splash of water to reach your preferred consistency.
What gives the curry its yellow color?
The inclusion of one teaspoon of turmeric provides the classic golden hue to the dish.
How many cardamom pods are used?
The recipe uses 2 cardamoms to contribute to the aromatic spice profile.
Can I use lime juice instead of lemon juice?
Yes, you can use 2 tablespoons of either fresh lemon juice or lime juice depending on your preference.
How much meat is required for this recipe?
The recipe requires 750 grams of meat or chicken.
Do I need to add salt?
You can season with salt at the very end of the cooking process if desired.
What are the preparation steps for the fenugreek?
This recipe uses both fenugreek seeds in the initial spice sauté and dried fenugreek leaves at the end.