From LeaAnn@kscable.com Wed Aug 22 10:31:03 2001 Date: Tue, 21 Aug 2001 13:59:57 -0500 From: Lea Ann Reply-To: curry@yahoogroups.com To: curry@yahoogroups.com Subject: [curry] Madras This Madras recipe starts with a Curry Masala Paste. For those of you who are heavily into Pat Chapman's books you will know what I am talking about. For those of you who are trying to do this by taking a trip to Safeway...I will explain. The Curry masala paste is sort of along the same lines as the basic curry sauce that we were talking about earlier today i.e. it's the same blend of spices added to nearly every dish. So this is what goes into the curry masala paste... note 5 grams= 1 teaspoon 40 g coriander (ground) 20 g cumin (ground) 20 g fenugreek (ground powder NOT leaves) 25 g gram flour (gram flour is bean flour not white flour) 25 g garlic powder (NOT salt) 20 g paprika (use the freshest you can get I use Kashmiri) 20 g tumeric 50 g garam massala 5 g bay leaf (I grind this up in a coffee grinder) 5 g asafoetida (smells horrible raw but when cooked is very aromatic and pleasant) 5 g ground ginger 5 g chili powder (I have been using reshampti extra hot, but a nice Kashmiri is good) 5 g English mustard powder 5 g black pepper 5 g cinnamon (ground) Mix well and store in an air tight container...this mixture shoud stay failry fresh for 6 months...after that I think the spices lose their oil and taste bland MADRAS serves 4 1 1/2 pounds meat (lamb,. pork, even beef) diced into 1 1/4 inch cubes 2-3 tablespoons ghee or veg oil 5-6 garlic cloves finely chopped 8 oz onion (1 cup in the US) finely chopped 1-2 Tablespoons Masala paste (paste is made by adding enough water to a measure of dry masala mix that it produces an easily pourable paste) 7 OZ water 6 Oz canned tomatoes (strained) 2 tablespoons ketchup 2 Tablespoons ground almonds 1 tablespoon garam masala 1 tablespoon coriander leaves 2 tablespoons lemon juice Spices 2-4 teaspoons chili powder 1 teaspoon cumin powder Heat ghee or oil in your wok on high heat and stir fry spices for 30 secs. Add the onion, and reducing the heat stir fry for about 10 min allowing it to become translucent and begin to brown. Add the masala paste and stir fry to the simmer. Add the meat abd stir fry briskly to seal, for about 5 minutes (I find this works best if you only add a fe wpieces of meat at a time...if you add all the meat it will create to much "juice" ad the meat will just boil and not fry. Place all the stir fried ingerdients in a large lidded casserole dish. Cover and place in teh oven preheated to 190 degrees/375 F/or gas mark 5 Cook for about 20 min, Inspect and stir adding half of teh water. Cook for 20 more minutes. Test for tenderness. It shoud still have a bite but not quite be ready. It may need a while more cooking. Add the remainig stock or water, the tomatoes, ketchup and ground almonds. Simmer for 10 -15 minutes more then test again...when it is as you like it...stri in teh garam masala, fresh corienader leaves, lemon juice and salt to taste. Give it a final 5-10 minutes simmering and serve! [Part 2, Text/HTML 105 lines] [Unable to print this part]