Hi,
Here is the Madras recipe which is very different to the BIR Madras from the look of things.
All the IRs in our local area all have coconut listed as one of the key things in their Madras ie...
QuoteMadras - $13.50 (Mild)
A Goan style curry prepared with traditional Madras spices and coconut, creating a unique flavour.
As a side not, my wife and I went out for dinner a couple of weeks ago to an IR in the trendy part of town and I decided to order a Madras not having had one before. I must have picked the one restaurant here in Brisbane that didn't use coconut in theirs though, very similar to a vindaloo except no tang from vinegar. Probably more like the BIR type of Madras.
I took pictures of the pastes as I unfroze some of them for dinner use on Thurs night, shall post them as soon as my wife uploads the pics to the pc!
Cheers,
Mark
Beef MadrasIngredients:- 2 Tbsp oil
- 2 tsp Ginger/Garlic puree (50:50)
- 2 tsp Mixed Powder
- 2.5 Tbsp Onion Gravy
https://curry-recipes.co.uk/curry/index.php?topic=4923.0- 2.5 Tbsp Nut Gravy
https://curry-recipes.co.uk/curry/index.php?topic=4921.0- 2 Tbsp Coconut Milk Powder
- 125-250ml Water
- 0.25 tsp Salt
- Pre-cooked beef/chicken/veg etc
- 1 Tbsp coriander leaves
Prep Work:- Ginger/Garlic puree is made 50/50 rough ratio with a little water to aid processing
Method:1. Heat pan, add oil, when warm, add ginger/garlic paste and cook till just brown, stirring constantly using the back of the spoon to spread/mash/move it around
2. Remove from heat add mixed powder, onion gravy, nut gravy, coconut milk powder
3. Return to heat, mix through
4. Pour in 125ml water, mix well and bring to a simmer
5. Add the salt and pre-cooked beef, mix through and simmer for 5 min or so
6. Add coriander leaves and remove from heat
Notes:- Depending upon what consistency you prefer, add more water if needed.
- There is quite a bit of salt in the Base Gravies so very little is added, adjust to your taste though.