Madras Curry Masala Medium (170g)
AUD $16
Madras Curry Masala is a classic, full-bodied Indian blend made for lovers of bold flavour and a warming kick. It starts with an earthy, citrusy coriander and cumin base, then builds heat and depth with black pepper and chilli powder, while turmeric brings that rich golden colour. Fenugreek adds a distinctive savoury warmth that makes the sauce taste slow-cooked, and curry leaves give it a fragrant South Indian lift that’s instantly recognizable.
Best used for cooking any kind of meat, seafood, vegetables or lentils.
This 170g jar will cook with approximately 7-10kg of meat, vegetables or seafood
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 76kJ | 1510kJ |
| Protein | 0.7g | 13.8g |
| Fat, total | 0.8g | 15.8g |
| — saturated | 0.1g | 1.2g |
| Carbohydrate | 1.5g | 29.5g |
| — sugars | 0.4g | 8.1g |
| Sodium | 8mg | 158mg |
Coriander Seed, Cumin Seed, Black Pepper, Chilli Powder, Turmeric, Fenugreek Seed, Curry Leaves
Ingredients
- 60 ml (2 oz) oil
- 1 tsp black mustard seeds (optional)
- 2 medium onions, finely chopped
- 4 cloves garlic, finely chopped (4 tsp minced garlic)
- 3 tsp ginger, finely chopped
- 3 green chillies, finely chopped
- 2 tbsp Madras Chicken Curry Masala
- 1 kg (2.2 lb) chicken pieces
- 1 cup coconut cream
- 1 cup tinned tomatoes or water
- Salt to taste
- 250 g new potatoes, chopped (optional)
Method
Heat the oil until hot and add the mustard seeds, cooking until they splutter. Add the onion, garlic, ginger and green chillies. Sauté until the onion is soft. Lower heat, add the Madras Chicken Curry Masala mix well, frying until aromatic. Add the chicken pieces, seal quickly then add the coconut cream, tomatoes and salt. Bring the curry to the boil quickly then simmer until the chicken is done and the gravy has thickened. If you wish to add potatoes to your curry, add halfway through the cooking process.
For Vegetable Madras, splutter black mustard seeds, cumin seeds and fenugreek seeds (1/3 tsp of each into the hot oil at the beginning).
For Madras Fish and Seafood Curry, fry 1 tsp of fenugreek seed instead of black mustard seed and add the fish after the curry has boiled. Simmer until the fish is done. Fish steaks are best for fish curry as they do not break up as easily.
For Lentils, please pre-boil the lentils prior to adding them to your curry.
This curry is excellent for red meat, white meat, seafood, vegetables and lentils. You may also exchange the coconut cream and substitute with yoghurt, water, tomatoes, sour cream, cream or carnation milk, if desired.
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