8/19/2019 Madras Base Sauce

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Madras Base Sauce

Okay here's the base sauce I use for Madras style dishes.

Makes 2 1/2 pints (1.4 litres) which I put into ! 1/2 pint stora"e containers. #o this $akes enou"h for

dishes.

%bsp sunflower or &e"etable oil (any oil really apart fro$ oli&e oil)

" (2 o) fresh root "in"er coarsely chopped (take the skin off this first)

 bout 1 plu$p fresh "arlic clo&es coarsely chopped (take the skin off first)

*+1, shallots (I use the round ones rather than the lon" ones with a bul"e in the $iddle) rou"hly chopped

2 %bsp of fresh curry lea&es or - tablespoons of dried (I always use the dried type)

1 1/2 %bsp "round cu$in (you can dry roast whole seeds first then "rind or pound in a pestle and $ortar

personally I ha&en't found a lot of difference but I don't use pre+"round cu$in I always freshly "rind

whole seeds)

2+- tsp chilli powder 

2 tsp "round tur$eric*" (-o) to$ato puree

1.2 litres (2 pints) war$ water (I boil a kettle and let it cool)

2 1/2 tsp salt or to taste (I used s$oked salt)

1 1/2 tsp su"ar 

1" (1/2 o) fresh coriander lea&es and stalks chopped

- %bsp le$on uice

0eat oil o&er a $ediu$ heat and when hot fry the "in"er "arlic and shallots for about -+4 $inutes stir

fryin" continuously. dd the curry lea&es cu$in chilli powder and tur$eric and fry "ently for about 2+-

$inutes (don't burn the spices %urn the heat down if necessary) then stir in the to$ato puree and cook

for a further 1+2 $inutes and then add the war$ water. #tir in the salt and su"ar and brin" to a boilreduce heat to a low si$$er co&er and si$$er for 2,+-, $inutes.

 dd the chopped coriander lea&es and stalks and le$on uice and si$$er for a further couple of $inutes

and re$o&e fro$ the heat and allow to cool. hen cool process the whole lot in a blender until s$ooth

and fill ! 1/2 pint containers and freee.

3ara$ Masala + Mi! cu$in coriander carda$o$ (or all spice) pepper cinna$on clo&es and

nut$e" in a bowl. lace $i! in an airti"ht container and store in a cool dry place.

8/19/2019 Madras Base Sauce

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MADRAS MEAT BALLS

INGREDIENTS

• 1k" 5ncle 6en7s Madras #auce

• -k" 8ean $inced beef 

• ,," 9ed pepper sliced

• ,," 9ed onion sliced

• :,," hite onion finely diced

•

,," 3reen beans sliced• " 3ara$ Masala

• :," ;oriander chopped

• tbsp. Mustard seeds

• i&ide the $i!ture and roll into balls of appro!. 2,". 9efri"erate on a shallow o&en tray for 2,+-, $inutes

4. 0eat the o&en to 1:,?; / -@?A / 3as $ark

. lace the $eatballs in the o&en for appro!. 2, $inutes until li"ht brown and cooked throu"h. Meanwhile stir+fry the red onions peppers and "reen beans until li"htly coloured but still sli"htly crunchy

@. dd the 5ncle 6en7s Madras #auce until heated thorou"hly

*. dust thickness with a little water or stock add the cooked $eatballs stir "ently and ser&e